Broccolini looks and tastes like sweet young broccoli but it is actually a brand name for a crossbreed between broccoli and Chinese kale.
- 1 pound broccolini
- 1 tablespoon olive oil
- 1 pinch salt, plus more for boiling
- 1 lemon
Prepare an ice-water bath. Bring a large pot of generously salted water to a boil. Cook Broccolini until tender, about 4 minutes. Drain and plunge into the ice-water bath. Drain again, then dry well.
Heat oil in a large high-sided skillet set over medium-high heat. Cut the lemon in half. Use one half to make long thin strips of lemon zest, then juice that half into a small bowl. Slice the other half into wedges for garnish.
Add the lemon zest to the hot oil. It should sizzle and fry, but not get brown, about 15 seconds. Add the Broccolini, lemon juice and a pinch of salt (optional). Cooked until just warmed through and tender crisp. Transfer to a platter or bowl garnished with lemon wedges.