Rating: 4 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
  • 18 Ratings

For an early spring side dish that's full of nutrition and flavor, try this blanched broccolini recipe.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

cook:
6 mins
total:
31 mins
prep:
25 mins
Servings:
12
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a 6- to 8-quart pot of salted water to a boil. Add Broccolini, cook for 2 minutes and then add Swiss chard and peas. Simmer, covered, for 4 minutes or until bright green. Drain. Meanwhile, melt butter in a large skillet. Add lemon slices and cook over medium to medium-high heat until lemons are soft and browned and butter is browned, 3 minutes each side. (Do not move lemons around too much so that they will get a nice sear.). Return the drained broccolini, Swiss chard and peas to the pot. Add the broth and crushed red pepper to the pan and toss gently. Transfer the broccolini mixture to a serving platter and top with the lemons. Top with chives and coarse salt before serving.

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Nutrition Facts

48 calories; fat 2g; cholesterol 5mg; saturated fat 1g; carbohydrates 6g; mono fat 1g; insoluble fiber 2g; sugars 2g; protein 2g; vitamin a 1749.2IU; vitamin c 55.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 40.3mcg; sodium 186mg; potassium 253mg; calcium 40.4mg; iron 0.9mg.
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