Chef: Dean Schmideg

Course: Side

Servings: 4

Crunchy, lemony and a little spicy, this quick and easy way of preparing broccolini is a far more tasty alternative to steaming the greens and while it may only be a side, it’s sure to be the hero. Serve with grilled fish, chicken or a simple pasta or make it the centrepiece of a vegetarian meal. Also nice instead of salad if you need to take something to a BBQ.

1 x bunch broccolini
2 tbsp Cobram Estate Robust Extra Virgin Olive Oil plus more for serving
1 large clove garlic, crushed
1/4 long red chilli, roughly chopped (add more if you like it hotter)
Grated zest and juice of 1/2 lemon
25g flaked almonds
Salt and pepper

Wash broccolini and trim bottoms of stems.

Heat a non-stick frypan over medium heat, add oil and fry garlic and chilli gently for about 30 seconds until fragrant.

Add broccolini, turning constantly for about one minute until the colour of broccolini starts to change. Add a little splash of water to produce some steam and stop garlic from burning and then toss in the almonds, add salt and pepper to taste and continue to fry for another 2-3 minutes until the almonds have toasted and the broccolini is cooked through but still crunchy.

Remove to a serving dish add a squeeze of lemon, sprinkle over the zest and finish with a drizzle of olive oil.

Samanta Olson

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