Spicy Charred Broccolini
This Spicy Charred Broccolini is cooked in a hot cast iron skillet with garlic, dried pepperoncini, and just enough lemon to brighten everything up. It’s quick, bold, and beautifully Italian in spirit.
Italian Translation: Broccolini Piccanti
Wine Pairing Suggestion: Soave to balance with the spiciness
Category: Sides [‘Contorno’]
Michelle’s Cucina
A note from my kitchen to yours.
This is one of those recipes I make when I want something fast but still made with simple, whole food..
The traditional Italian kitchens often use broccoli rabe (‘rapini’) for this kind of preparation, however, broccolini has become my weeknight hero when that’s what I can find locally. Same technique. Same spirit. Slightly sweeter finish.
What You’ll Need to Make Spicy Charred Broccolini:
- Extra Virgin Olive Oil
- Broccolini
- Garlic Cloves
- Dried Pepperoncini
- Salt; Splash of Water
- Lemon slices
Equipment & Tools for Spicy Charred Broccolini:
- Cast Iron
- Tongs
How to Make Spicy Charred Broccolini:
Step 1: Prepare.
Place your cast iron skillet over medium heat (about 6–7) and allow it to heat for 5 minutes; and then prep the broccolini by trimming the ends and remove any tough leaves. If stems are thick, slice lengthwise so pieces cook evenly.
Step 2: Charring.
Once the pan is hot, add the olive oil and allow it to warm for 1–2 minutes; then place the broccolini in a single layer. Let it cook untouched for 2–3 minutes to develop char.
Step 3: Season & Steam.
Turn with tongs. Add salt, garlic, chopped pepperoncini (adjust based on heat preference), and 1.5 tablespoons of water. Cover immediately and steam for 3 minutes.
How to Serve Spicy Charred Broccolini:
- Serve alongside grilled chicken or salmon
- Pile onto toasted Italian bread with burrata
- Chop leftovers into scrambled eggs
- Add to a grain bowl with farro + shaved parmesan
La Vita, Simplified:
- No lid? Use foil loosely tented.
- Reminder! Peperoncino packs heat — and that heat can linger on your hands. When slicing or crushing dried chilies, avoid touching your eyes or face, and wash your hands thoroughly after handling. If your skin is sensitive, consider wearing gloves.
SPICY CHARRED BROCCOLINI
Equipment
- Cast Iron
- Tongs
Ingredients
- 1 ½ Tablespoons EVOO
- 12 ounces Broccolini - or Broccoli Rabe ("Rapini")
- 5 Cloves Garlic - sliced
- 2-3 Dried Pepperoncini, roughly chopped - NOTE: Peperoncino packs heat! — and that heat can linger on your hands. When slicing or crushing dried chilies avoid touching your eyes or face, and wash your hands thoroughly after handling. If your skin is sensitive, consider wearing gloves.
- ⅛ - ¼ teaspoon Salt
- 1 ½ Tablespoons Water
- Lemon slices for garnish
Instructions
- Preheat the Cast Iron: Place your cast iron skillet over medium heat (about 6–7) and allow it to heat for 5 minutes.
- Prep the Broccolini: Trim the ends and remove any tough leaves. If stems are thick, slice lengthwise so pieces cook evenly.
- Add the Oil: Once the pan is hot, add the olive oil and allow it to warm for 1–2 minutes.
- Char the Broccolini: Place the broccolini in a single layer. Let it cook untouched for 2–3 minutes to develop char.
- Season & Steam: Turn with tongs. Add salt, garlic, chopped pepperoncini (adjust based on heat preference), and 1.5 tablespoons of water. Cover immediately and steam for 3 minutes.
- Finish & Serve: Remove from heat and serve immediately with a squeeze of fresh lemon.
Notes
- Serve alongside grilled chicken or salmon
- Pile onto toasted Italian bread with burrata
- Chop leftovers into scrambled eggs
- No lid? Use foil loosely tented.
- Reminder! Peperoncino packs heat — and that heat can linger on your hands. When slicing or crushing dried chilies, avoid touching your eyes or face, and wash your hands thoroughly after handling. If your skin is sensitive, consider wearing gloves.
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