Yunhee Kim

Broccolini with Lemon

Prep: 15 mins
Total: 15 mins
Serves 4


  • 1Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook broccolini until tender, about 4 minutes. Drain, and transfer broccolini to ice-water bath. Drain again and pat dry with paper towels.
  • 2Heat oil in a large high-sided skillet over medium-high heat. Cook lemon zest until sizzling, about 30 seconds. Add broccolini and cook until warmed through. Transfer to a platter and season with salt and lemon juice.


  • Coarse salt
  • 1 pound broccolini (1 to 2 bunches)
  • 2 teaspoons extra-virgin olive oil
  • 1/2 lemon, zested into thin strips and juiced

Chef's Note

Blanched broccolini can be refrigerated for up to 2 days. Saute with lemon zest just before serving.

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