Charred Broccolini with Chili Oil
Serves 4 people
Here, I'm serving a charred brassica alongside warm chili oil, which acts as the perfect accompaniment to this simple side dish.
Prep Time - 2 minutes minutes
Cook Time - 7 minutes minutes
Total Time - 9 minutes minutes
- 1 head broccolini ends trimmed
- 3 Tablespoons extra-virgin olive oil divided
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon sea salt divided
- 1/2 teaspoon ground cumin
- lemon zest
- fresh mint or marjoram
- 1 Tablespoon toasted pine nuts
Rinse the broccolini with water and leave wet (do not pat dry). Heat 1 Tablespoon olive oil in a large skillet over medium heat. When the skillet is hot, add the damp broccolini and 1/4 teaspoon sea salt. Cook for about 7 minutes or until tender, flipping the broccolini half way through. Transfer the broccolini to a serving platter.
Heat the remaining 2 Tablespoons olive oil in a small skillet over medium-high heat. Do not allow the oil to smoke. Pour in the chili flakes and the remaining 1/4 teaspoon sea salt. Stir until warm and the oil turns a slight copper color, about 2 minutes. Remove from the heat and pour over the broccolini.
Add the lemon zest, mint and pine nuts. Serve warm.
Store leftovers in a sealed container in the refrigerator for up to 4 days.
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