Broccolini Strascinati (“Dragged” Broccoli)
A super simple pan-seared broccoli or broccolini dish with deep flavor and great texture.
Servings: 6 People
Ingredients
- 1 ½ pounds broccolini
- 3 tablespoons extra-virgin olive oil
- Kosher salt (to taste)
- 3 cloves garlic (very thinly sliced)
- ½ teaspoon red pepper flakes (or to taste)
- 3 tablespoons dry white wine
Instructions
- Trim the broccolini and cut it into 1-inch pieces, using the stems and the florets.
- Heat the olive oil over medium-high heat in a large skillet (with a lid), the biggest one you have; you could also use a wok. Add the broccolini and cook, stirring to flip the pieces around occasionally, until they start to turn golden brown but are still crisp tender, about 8 minutes. Season with salt and add the garlic and the red pepper flakes, and sauté for 1 more minute, until you can smell the garlic.
- Add the wine and cover the pan for 2 minutes, allowing the liquid to come to a simmer. Remove the lid and sauté for another minute until the liquid is almost evaporated and the broccolini is as tender as you like it. Remember that it will soften a bit more off the heat. Serve hot.
Notes
You’ll see that the garlic and pepper flakes are added towards the end — this lets you cook the broccolini over nice high heat but prevents the garlic and pepper flakes from burning.
Nutrition
Calories: 117kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 6mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2051IU | Vitamin C: 105mg | Calcium: 83mg | Iron: 1mg