Servings: 2 servings 1x
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 bunch (8 ounces) broccolini, leaves removed and ½ inch trimmed off stalk ends
- 1 garlic clove, minced or pressed
- ¼ teaspoon fine salt
- Pinch of black pepper
- 1 tablespoons water
- ½ small lemon, juiced (about 2 teaspoons)
- Optional for garnish: Flakey salt and crushed red pepper flakes
Instructions
- Place a 10-12 inch skillet over medium-high heat. Add oil. When the oil is hot, swirl it around the skillet, then add the broccolini. Toss with tongs to coat in the oil.
- Cook for 3-4 minutes or until broccolini is vibrant in color with a little charring.
- Add the garlic, salt, and pepper; toss. Cook for 30 seconds.
- Add the water and cover immediately with the lid. Reduce the heat to a low. Cook until broccolini stalks are tender, 3 to 4 minutes.
- Remove the skillet from the heat and squeeze lemon juice over the broccolini.
- Garnish with flakey salt and crushed red pepper flakes, if desired.
- Store leftovers in an airtight container for up to 4 days.
Notes
You can easily double or triple this recipe to make more servings. Use a larger skillet or work in batches.
Nutrition Information
- Serving Size: 1/2 of recipe
- Calories: 70
- Fat: 4 g
- (Sat Fat: 1 g)
- Sodium: 287 mg
- Carbohydrate: 5 g
- (Fiber: 3 g
- Sugar: 1 g)
- Protein: 1 g
- Cholesterol: 0 mg