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Bon Appétit

Brocollini with Pecan Brown Butter

By Bruce Aidells

4.2

(25)

Image may contain Human Person Food Meal Plant Supper Dinner and Lunch
Brocollini with Pecan Brown ButterDan Forbes

Brown butter makes broccolini almost decadent.

Recipe information

  • Yield

    Makes 10 servings

Ingredients

2 1/4 to 2 1/2 pounds broccolini (about 4 bunches)
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots (about 2 medium)
1 garlic clove, chopped
1/2 cup toasted pecans , coarsely chopped
Coarse kosher salt

Preparation

  1. Step 1

    Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.

    Step 2

    Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.

TagsBroccoli/BroccoliniVegetableSideDinnerVegetarianKetoGluten Free5 Ingredients or FewerSauteBon Appétit
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