Sautéed Broccolini and Shallots

Sautéed Broccolini and Shallots

Sautéed broccolini and shallots.

For those of you that are looking to incorporate more veggies into your diet, I’m your girl. These sautéed broccolini and shallots are another easy and tasty way to get your greens in. My family honestly loves any vegetable that’s sautéed with shallots, as shallots add a crispy bacony flavor to any vegetable it’s sautéed with, so if you have some kids that aren’t fans of veggies, give this recipe a try. 

My family are already fans of broccolini, as we roast and grill it tons, but it’s always nice to change things up a bit, so you don’t get bored. Blanching the broccolini is about as foolproof as it gets, and the broccolini only intensifies in color, creating a beautiful side dish. I’ve found the beautiful and appealing a vegetable looks, the more people are willing to give it a try.

Blanching broccolini is also a great time saver, as you can blanch the broccolini well ahead of when you actually need them, and then right before you’re ready to serve, just toss them in a pan to warm up, and you’re good to go. I use this technique anytime, I have a lot of cooking to do at the last minute.

Sautéed broccolini and shallots.

Sautéed Broccolini and Shallots

serves 4 as a side

  • 2 bunches broccolini, ends trimmed
  • Celtic sea salt or kosher salt for the water
  • 2 tablespoons olive oil
  • 2 large shallots, peeled and thinly sliced

You just want to trim the bottom stems off the broccolini, or you can keep them on, as the whole stalk is edible. I personally find the broccolini stalks to be a bit long, so I tend to trim off about 2-4 inches depending on the length. I always keep the leaves on as those are edible too.

Trimmed broccolini.

Bring a large pot of well-salted water to a rolling boil. I use my dutch oven for this, as 2 bunches of broccolini take up a lot of space in the pan. I use kosher salt here, as it’s cheaper than my Celtic sea salt, and I’m just using it to salt the water. 

While the water is coming to a boil, prepare an ice bath by filling a large bowl with cold water and some ice.

Add the broccolini to the boiling water, making sure to push the broccolini down into the water, so all of the florets get submerged. Cook for exactly 1 minute. You will notice that the broccolini will get more vibrant in color as it cooks.

Blanching broccolini in boiling water.

Using a mesh spatula, or skimmer, remove broccolini from the boiling water and immediately transfer them to the ice bath. The ice bath shocks the broccolini, stops the cooking process and helps set the bright green color.

Once the broccolini are cool, drain them or gently shake the water off of each floret, wrap them in a paper towel, or flour sack towel to dry, and set aside if using right away.  If you’re blanching the broccolini ahead to use for later in the day, or the next day, dry them, and then then wrap them in a paper towel and store in a resealable bag in the refrigerator.

broccolini in an ice bath.

Peel and slice your shallots into thin slices, set aside.

preparing shallots for sautéing.

Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the shallots and cook, stirring often, until golden and crispy, roughly 4-6 minutes. We like crispy shallots, as they taste like bacon bits, but feel free to cook them less, if you’re not a fan of crispy shallots.

Crispy shallots in a pan.

Add broccollini to the pan, turn down the heat to low, and toss everything together for a couple of minutes, until warmed through. Serve immediately.

Sautéed broccolini and shallots.

If you love this broccolini dish, then you have to try my sautéed green beans and shallots. This side-dish has turned green bean haters  into green bean lovers.

Sautéed green beans and shallots.

Let me know if you make this recipe and what you think in the comments below. 

With love Jackie

Sautéed Broccolini and Shallots

5 from 1 vote
Recipe by Jackie
Servings

4

servings
Prep time

10

minutes
Cook time

10

minutes

    Ingredients

    • 2 bunches broccolini, ends trimmed

    • Celtic sea salt or kosher salt for the water

    • 2 tablespoons olive oil

    • 2 large shallots, peeled and thinly sliced

    Directions

    • You just want to trim the bottom stems off the broccolini, or you can keep them on, as the whole stalk is edible. I personally find the broccolini stalks to be a bit long, so I tend to trim off about 2-4 inches depending on the length. I always keep the leaves on as those are edible too.

    • Bring a large pot of well-salted water to a rolling boil. I use my dutch oven for this, as 2 bunches of broccolini take up a lot of space in the pan. I use kosher salt here, as it’s cheaper than my Celtic sea salt, and I’m just using it to salt the water. 

    • While the water is coming to a boil, prepare an ice bath by filling a large bowl with cold water and some ice.

    • Add the broccolini to the boiling water, making sure to push the broccolini down into the water, so all of the florets get submerged. Cook for exactly 1 minute. You will notice that the broccolini will get more vibrant in color as it cooks.

    • Using a mesh spatula, or skimmer, remove broccolini from the boiling water and immediately transfer them to the ice bath. The ice bath shocks the broccolini, stops the cooking process and helps set the bright green color.

    • Once the broccolini are cool, drain them or gently shake the water off of each floret, wrap them in a paper towel, or flour sack towel to dry, and set aside if using right away.  If you’re blanching the broccolini ahead to use for later in the day, or the next day, dry them, and then then wrap them in a paper towel and store in a resealable bag in the refrigerator.

    • Peel and slice your shallots into thin slices, set aside.

    • Heat 2 tablespoons olive oil in a large skillet set over medium heat. Add the shallots and cook, stirring often, until golden and crispy, roughly 4-6 minutes. We like crispy shallots, as they taste like bacon bits, but feel free to cook them less, if you’re not a fan of crispy shallots.

    • Add broccollini to the pan, turn down the heat to low, and toss everything together for a couple of minutes, until warmed through.

      Serve immediately.

      Did you make this recipe?

      Tag @marinmamacooks on Instagram and hashtag it #MarinMamaCooks

      Like this recipe?

      Follow us @marinmama on Pinterest

      Did you make this recipe?

      Follow us on Facebook

      Nourish your inbox!

      More to explore

      Leave a Comment

      Your email address will not be published. Required fields are marked *

      Scroll to Top