Spicy Sauteed Broccolini with Citrus Vinaigrette
Sauteed broccolini with citrus vinaigrette is a tasty way to eat your greens. Ready in under 15 minutes, it makes a perfect weeknight side dish.
Servings: 4 servings
Calories: 181kcal
Ingredients
- 1 pound broccolini / baby broccoli / broccoli / broccoli rabe
- Zest and juice of each: 1 orange 1 blood orange and 1 lemon (or a combination of any citrus that you love)
- 1/2 teaspoon kosher salt
- 1 teaspoon whole grain mustard
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper / red pepper flakes
Instructions
- Put a large pot of salted water on to boil. Trim the bottoms from the broccolini (an inch or so).
- When the water is at a full boil, drop broccolini in and cook for 2 minutes. Drain and set aside.
- In a large sauté pan, over medium heat - whisk together the citrus juices, olive oil, crushed red pepper, whole grain mustard, salt, and half of the zest.
- Toss warm broccolini in the vinaigrette. Transfer to platter or bowl and sprinkle the remaining zest on top. Serve warm.
Notes
CHEF'S NOTES:
- Broccolini can be blanched (cooked in water for 2 minutes) a day ahead if needed. To cook ahead, blanch the broccolini, then plunge into an ice bath. (To make an ice bath - fill a large bowl with ice and cold water.) Let the broccolini sit in the ice bath for one minute, then remove and place on a rack set inside of a sheet pan for the broccolini to drain. *If you put the broccolini away when it's wet, it will get mushy.
- You can also make the vinaigrette ahead of time, and refrigerate for up to a week.
- To reheat, gently warm in a skillet, then add vinaigrette before serving. The acid in the citrus will discolor the greens over time.
- If you can't find broccolini, substitute with baby broccoli or broccoli rabe.
Nutrition
Serving: 1g | Calories: 181kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 254mg | Fiber: 7g | Sugar: 16g