broccolette

A quick and tasty method for broccolette, broccolini or baby broccoli. Quickly blanched and sautéed with garlic, lemon and an Aleppo chili infused oil. Vegan, keto, and gluten-free.

Sautéed Broccolette with Garlic, Lemon and Aleppo Chili

sea salt

olive oil (for cooking)

lemon (juiced)

garlic (peeled)

pc lemon (zested)

½ tsp Aleppo chili (or ¼ tsp regular chili flakes)

Cut a small amount off the end of the broccolette. Trim the big stalks in half along the stem.

Blanche

Blanch the broccolette for 1 minute in a large pot of boiling salted water. Allow to dry on a plate with paper towel.

Make the oil

Make the infused oil by Microplaning a clove of garlic and a zest of a lemon into the olive oil. Add the chili and mix.

Sauté

Sauté the broccolette in a hot pan with a tsp of olive oil. Don&#039;t let the olive oil burn, but make sure that the oil is hot before you add the broccolette. Cook for about 1-2 minutes or until the broccolette is very hot.

Add the oil

Once the broccolette is hot, add about ⅔ of the infused oil and turn off the heat. Season with salt, lemon juice and toss around to mix well.

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Sautéed Broccolette with Garlic, Le...

Top 1 broccolette recipes from across the web

The most viewed broccolette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sautéed Broccolette with Garlic, Le...

The most viewed broccolette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine