At Risa, we believe in two things—simplicity and tasty ingredients—and this recipe embodies both of those things to a tee. Really, there’s nothing more beautiful than broccolini. It has a milder, more delicate flavor than broccoli and, when done correctly, sautés to the perfect balance of crisp and soft. In just a few minutes you have a fresh side that pulls off the magic trick of being delicious and fooling your guests into thinking it was a lot harder to make than it actually was.
- 1 bunch broccolini
- 2 tbsps olive oil
- 1 shallot, sliced
- 2 Fresno chilis, sliced
- Red pepper chili flakes, to taste
- Using a stock pot, bring 4-6 cups of salted water to a boil.
- To blanch your broccolini, add it to the pot and boil for 1-2 minutes. Then, using a colander, strain the liquid from the pot and run cold water over the broccolini to stop them from cooking.
- In a sauté pan, add 2 tablespoons of olive oil, and allow it to heat for a minute or so over low-to-medium heat.
- Add the shallot and chilis to the olive oil and sauté for about three minutes.
- Add your broccolini to the pan, toss, and sauté for a few minutes until done.
- Plate your broccolini, sprinkle with red pepper chili flakes, and enjoy!
Blanching: This is a simple process meant to pre-cook your broccolini while preserving its flavor and vibrant color. To blanch broccolini, simply boil it for 1-2 minutes and cool it down as quickly as possible. You can either run it under cold water or immerse it in ice water. You can use the blanching process with most green vegetables! It’s a great way to control how much it cooks to reduce the amount of time needed to sauté your vegetables over high heat.
Sautéing: In this recipe, we’re sautéing with olive oil, which has a moderately high smoke point. The key is to preheat your oil for a minute or two in order to get an initial sear on your vegetables and evenly distribute the heat. Be sure to adjust your heat to not overdo it, however. In general, it’s a good idea to slowly heat up your oil over a lower heat to reduce the risk of smoke and burning your ingredients.