Side Dish: United States – Charred Lemon-Parmesan Broccolini with Toasted Almonds
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 lb (450 g) broccolini, tough ends trimmed 2 tbsp (30 ml) olive oil 2 cloves garlic, thinly sliced 1 / 4 tsp (1.25 ml) red pepper flakes (optional) 1 lemon (zest and juice), plus extra wedges for serving 1 / 4 cup (60 ml) shaved Parmesan 2 tbsp (30 ml) sliced almonds, toasted Kosher salt, to taste Freshly ground black pepper, to taste
Show original ingredient measurements
1 lb (450 g) broccolini, tough ends trimmed 2 tbsp (30 ml) olive oil 2 cloves garlic, thinly sliced 1 / 4 tsp red pepper flakes (optional) 1 lemon (zest and juice), plus extra wedges for serving 1 / 4 cup shaved Parmesan 2 tbsp sliced almonds, toasted Kosher salt, to taste Freshly ground black pepper, to taste
Instructions
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.
Pat broccolini dry thoroughly so it chars instead of steaming. Heat a large skillet over medium-high until very hot. Add olive oil, then the broccolini in a single layer. Season with salt and pepper. Cook undisturbed for 2–3 minutes to develop color, then toss and cook another 3–5 minutes until crisp-tender with charred spots. Reduce heat to medium. Push broccolini to the sides; add garlic and red pepper flakes to the center with a drizzle more oil if needed. Stir 30–60 seconds until fragrant, then toss to coat the broccolini. Remove from heat. Finely zest about half the lemon over the pan and squeeze in 1–2 tablespoons (15 to 30 ml) lemon juice. Toss and adjust seasoning. Transfer to a platter. Top with shaved Parmesan and toasted almonds. Serve with additional lemon wedges.
Show original instructions
Pat broccolini dry thoroughly so it chars instead of steaming. Heat a large skillet over medium-high until very hot. Add olive oil, then the broccolini in a single layer. Season with salt and pepper. Cook undisturbed for 2–3 minutes to develop color, then toss and cook another 3–5 minutes until crisp-tender with charred spots. Reduce heat to medium. Push broccolini to the sides; add garlic and red pepper flakes to the center with a drizzle more oil if needed. Stir 30–60 seconds until fragrant, then toss to coat the broccolini. Remove from heat. Finely zest about half the lemon over the pan and squeeze in 1–2 tablespoons lemon juice. Toss and adjust seasoning. Transfer to a platter. Top with shaved Parmesan and toasted almonds. Serve with additional lemon wedges.
Per serving | Servings: 4
Generated: 2026-11-05T19:35:09+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.