SPICY CHARRED BROCCOLINI
Spicy Charred Broccolini cooked in a cast iron skillet with garlic and dried pepperoncini. This quick 15-minute Italian-inspired side dish delivers bold flavor, tender stems, and beautiful caramelized edges.
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
Serving & Garnish Tips:
- 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.