You Need To Make This Now: Teri’s Easy Broccolini With Walnuts & Parmesan
Broccolini is absolutely my favorite vegetable. What I love most is that it simply sautés in three or four minutes. With a bit of salt and a little garlic, it’s an amazingly delicious, high-fiber treat. Recently, at DeNucci’s in Chicago, I ordered the most spectacular broccolini dish. It was just totally next level, so—as usual—I went home and made my own version! It’s a spectacular side dish for your dinner table. It’s super easy, but it feels like fine dining.
Broccolini: A New Vegetable Sensation
Broccolini is a relatively new vegetable. It was developed in 1993 as a combination of broccoli and Chinese kale, with the intention to create a more flavorful version of broccoli. I consider it a raging success, but Roy is on Team Broccoli.
Campfire Broccoli vs. Broccolini
While I’m forever coming up with new ways to enjoy broccolini, Roy’s attitude is more like, “Why can’t we just have broccoli?” The good news is we both love to cook, so we get to enjoy the best of both worlds. And while he will never convert me to Team Broccoli, I must say that my copycat version of Campfire Broccoli is out of this world, and you absolutely must give it a try.
If You Love Broccoli You Have To Try My Campfire Charred Broccoli
Any good dish is all about the layers, and this one has quite a few! I’d be doing you a disservice if I didn’t mention up front that this is actually four different recipes and certainly an undertaking to make this charred broccoli, but I can assure you that it’s so, so worth it.
Creating the Perfect Broccolini Dish
For this side dish, rather than chopping up the broccolini, it’s cooked whole, stalk and all, so sautéing it just looks kind of like an art project. Usually, it takes about three minutes to sauté cut broccolini, but this way, it takes twice as long. You want it to be crisp-tender and as green as possible. I add garlic at the end and let it get a little golden, and then here’s the fun part: I literally turn off the pan, add some softened butter, let it all incorporate, then add walnuts and red pepper flakes.
Finishing Touches to Delight Your Taste Buds
Cut the walnuts so that you don’t quite know what they even are. They will appear almost like breadcrumbs, and as a gluten-free person, I sure do love the idea of breadcrumbs! I finished this creation with just a tablespoon of Parmesan, added right at the end so it doesn’t melt but does become part of the deliciousness, bringing the flavors together. Please try this new recipe and let me know what you
think!
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Broccolini With Walnuts and Parmesan
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side dishes
- Method: Stove top
- Cuisine: American
Description
Discover the art of cooking broccolini to perfection with our easy yet gourmet recipes. Elevate your dinner table tonight. Let’s go!
Ingredients
- 10 ounces broccolini
- 2 tablespoons olive oil
- ¾ teaspoon salt
- 2 teaspoons chopped garlic
- 2 tablespoons butter, room temperature
- 2 tablespoons chopped walnuts
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Parmesan
Instructions
- Trim the ends of the broccolini but keep the broccolini whole.
- Heat the olive oil in a frying pan over medium-high and add the broccolini and salt.
- Saute until the broccolini is tender crisp and glistening, or about 6-7 minutes.
- Add the garlic to the pan and saute for 30 seconds, or until the garlic is slightly golden and not burnt.
- Turn off the heat and add the butter and let it melt then stir to combine. Stir in the walnuts, and red pepper flakes then stir in the parmesan.
- Serve and enjoy!
Nutrition
- Serving Size:
- Calories: 167
- Sugar: 1.4 g
- Sodium: 481.8 mg
- Fat: 15.8 g
- Carbohydrates: 5.9 g
- Protein: 3.2 g
- Cholesterol: 16.2 mg