cook’s illustrated pan-steamed broccolini

1/3 cup water
1 lb broccolini
1/2 tsp salt
2 tbsp unsalted butter
1/4 tsp honey
2 tsp ginger
1/2 tsp lemon zest
  • large stainless skillet with lid
We usually blanch or roast broccolini, so we were eager to try this new technique for them. This recipe is an easy veggie side to compliment weekday meals.
Wash the broccolini and spin or shake to remove excess water.
The key to this recipe is to create evenly-sized stalks to help ensure even cooking. Halve any stalks wider than 1/2" lengthwise. For any stalks 1/2-1/2" thick, slit the base of the stalk lengthwise, right below the florets to keep them intact. Any stalks 1/4" or smaller are good to go as is.
In the large skillet, boil the water over high heat.
Add the broccolini and salt. Cover and reduce the heat to medium low. Cook for 3 minutes.
Toss the broccolini in the skillet so that the pieces on top are now in contact with the cooking surface. Cover and cook for another 3-5 minutes until the broccolini turns bright green and is crisp-tender.
Uncover and cook off any excess liquid for about 30 minutes.
Off heat, push the broccoini to one side of the skillet. Melt the butter on the empty side, then whisk the honey, ginger, and lemon zest into the melted butter. Toss the broccolini in the butter sauce to coat and serve.
source: March-April 2018 issue of Cook's Illustrated