Sauteed Broccolini with Lemon and Garlic

Ingredients

• 2 lbs. broccolini

• 2 tbsp. unsalted butter

• 1 clove garlic minced (or more if desired)

• 1/4 tsp. salt (add more to taste if desired)

• 1/2 tsp. pepper

• 1/4 cup chicken broth

• 1/2 lemon (for juice)

Instructions

• Trim the broccolini, taking about 1 inch off the bottom of the stalks. Slice any thick stalks lengthwise so they cook evenly.

• Heat the butter in a skillet over medium heat. Add the garlic and cook for 1-2 minutes, until it softens and starts to brown. 

• Add the broccolini and mix to coat with the butter. Cook for about 2 minutes. 

• Add the chicken broth, salt and pepper and bring to a simmer. Reduce the heat to low and cover. Cook for about 15-20 minutes, or until broccolini is tender.

• Check on the broccolini every 5 minutes or so to ensure the liquid has not evaporated. If it has, add an additional 1/8 cup of broth and continue cooking (covered).

• Squeeze the juice of half a lemon on top and serve.

Expert Tips:

1. If the broth cooks off before broccolini is tender, add an additional 1/8 cup and continue cooking until tender. 

2. Slice the stalks in half lengthwise if they are thick so they cook more evenly and become tender;

3. Add additional salt to taste, but note the lemon juice adds a salty flavor so be careful with the salt.

4. Store in the fridge for up to 3 days in a covered container.

5. How to freeze: Blanch the broccoli in boiling water for about 1 minute. Drain thoroughly and place on a baking sheet directly in the freezer for 3 hours. Place in a freezer bag and store up to 6 months. Cook from frozen or thaw overnight in the fridge.