Most recipes for sautéed broccolini will tell you to blanch the broccolini first (cook briefly in salted water, then quickly rinse in cold water or dip in ice water). But I like to sauté the broccolini first, until browned and crisp, then add a bit of water to the hot pan, cover and briefly steam, just until the stems are crisp-tender.
- 2 bunches fresh broccolini
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Heat a very large, 14-inch skillet over medium-high heat until very hot, about 3 minutes. Add the butter and swirl to coat. Add the broccolini, the salt and pepper. Sauté 5-10 minutes, stirring often, until the broccolini has absorbed all the butter and parts of the broccolini are beginning to brown.
- Add ¼ cup water to the bottom of the skillet. Cover and steam for about 2 minutes, until the stems are crisp-tender.