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Charred Broccolini with Garlic, Lemon, and Parmesan

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Embrace simplicity this spring with this dish of smoky broccolini, aromatic garlic, fiery chili, bright lemon, and sharp parmesan.

PHOTOGRAPHY by
Olivia Hayo
|
September 18, 2020
Ingredients
SERVINGS:
3-4 SERVING(S)
1 1/2 tablespoons extra-virgin olive oil
2 small or 1 large anchovy fillet
1/8 teaspoon chili flakes
2 cloves garlic, thinly sliced
1 pound broccolini, thick stalks halved lengthwise
1/2 lemon, juiced
Parmesan cheese

Instructions

Heat a large pan over medium heat and then add the olive oil. Add the anchovy and use a wooden spoon to break it up in the oil. Add the chili flakes and garlic, stir to combine and cook until fragrant, about 1 minute.

Add the broccolini to the pan and stir to coat. Add 2-3 tablespoons of water to the pan and then cover to steam for 3 minutes. Uncover, stir, and then recover, cooking for 3 minutes longer. Uncover and turn up the heat to medium-high and cook until broccolini is charred in places.

Remove from heat and tansfer to a serving platter. Drizzle with lemon juice and top with shaved parmesan and fresh lemon zest. Serve topped with a fried egg or alongside grilled meat or chicken.


ABOUT THE CONTRIBUTORS
Olivia Hayo
Olivia Hayo is the Associate Editor & Visuals Editor at Edible San Diego Magazine.Olivia Hayo is a chef, recipe developer, and photographer. She...
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