Pan-Steamed Broccolini with Lemon and Capers

Name: Pan-Steamed Broccolini with Lemon and Capers
Yield: Serves 4 to 6
Ingredients: 1 pound, broccolini, trimmed and rinsed; 1/3 cup, water; 1/2 teaspoon, salt; 2 tablespoons, unsalted butter; 1 tablespoon, capers, rinsed and minced; 1 teaspoon, grated lemon zest; 1/4 teaspoon, pepper

2 comments

Appears in Cook's Illustrated March/April 2018

The trick to cooking slender, verdant broccolini is best illustrated using long division.

SERVES4 to 6

TIME30 minutes

Pan-Steamed Broccolini with Lemon and Capers

WHY THIS RECIPE WORKS

Broccolini can be tricky to cook because its tender florets are quicker to cook than its stems, resulting in the florets overcooking by the time the stalks become crisp-tender. This recipe works by splitting thicker stems so that they are t...

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