It turns out we sometimes have cooking amnesia – like, we know we really like broccolini but forget. Then we'll have some of it charred and perfectly c...
It turns out we sometimes have cooking amnesia – like, we know we really like broccolini but forget. Then we'll have some of it charred and perfectly cooked and then it's on. We'll toss charred broccolini in pasta with browned sausage, have it as a side with some garlicky toasted breadcrumbs, or put it in this salad or some variation, say, with toasted quinoa one day, slices of avocado the next, or just as is.
grated
finely chopped
For the broccolini: In a small cast-iron fry pan over medium-high heat, warm 1/2 tablespoon of the olive oil until almost smoking. Add half of the broccolini and cook, stirring occasionally, until lightly charred and crisp-tender, 3 to 4 minutes. Season with salt and transfer to a plate.
Warm the remaining 1/2 tablespoon olive oil in the pan and cook the remaining broccolini. Season with salt, add the garlic and red pepper flakes and cook, stirring constantly, for 1 minute. Return the first batch of broccolini to the pan and toss to rewarm, about 30 seconds. Serve immediately.
For the salad: Arrange the greens on a serving plate then top with black-eyed peas, pistachios, feta, and charred broccolini. Drizzle with remaining olive oil and squeeze lemon over the top and serve.
Photo and food styling by Aida Mollenkamp
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