1 Pound Broccolini
3 Tbsp Shallot (finely diced)
2 Garlic cloves (minced)
1/4 tsp Red chili flake
1 Lemon (zested and juiced)
2 Tbsp Butter
1 Tbsp Olive oil
Diamond Crystal Pink Himalayan Salt
Black Pepper to taste
Parsley (optional garnish)
Wash and rinse the broccolini.
Bring a pot of water to a boil and blanch the broccolini for around 3 minutes then immediately submerge the broccolini in ice water to stop the cooking process and preserve a nice green color.
Once the broccolini is cold drain and dry completely.
Next in a large pan on medium heat, add the butter and olive oil. Once the butter is melted add the shallots with a little Diamond Crystal Pink Himalayan Salt. Sauté until the shallots are translucent then add the garlic and chili flake. Continue to sauté for 30 seconds or until the garlic is fragrant then add the blanched broccolini. Toss and sauté the broccolini until tender then add the lemon zest and lemon juice. Season to taste with Diamond Crystal Pink Himalayan Salt and black pepper.
Serve the lemon garlic broccolini as a side dish and garnish with parsley. We recommend serving with our Pesto Brown Butter Scallops.