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
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.
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 store them in a glass container with a lid in the fridge for up to 4 days.
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.
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.
Let me know if you make this recipe and what you think in the comments below.