Pan-Steamed Broccolini with Shallot
Why This Recipe Works
Broccolini can be tricky to cook because its tender florets are quicker to cook than its stems, resulting in the florets overcooking by the time the stalks become crisp-tender. This recipe works by splitting thicker stems so that they are the same size as the thinner ones in the bunch, allowing for even cooking along the whole length of the stem. Pan steaming is a one-pan method that eliminates the need for the blanching pot and ice bath required of the classic blanch-shock-sauté technique. Butter, aromatics, lemon zest, thyme, and pepper round out the flavors.