Buttery Lemon Broccolini
Don't overcook the broccolini. Keeping it crisp-tender seals in the nutrients and keeps it so tasty. Topped with butter and lemon, even the pickiest eaters will ask for seconds.
Dovetailing Tip: Instead of buying broccoli for Meal 4, purchase an extra bunch of brocollini. Wash and dry, then chop it coarsely and store to use in the Garlic Oil Sauteed Pasta with Broccoli.
|1 1/8 teaspoons||salt, divided|
|2 (6-ounce) packages||broccolini|
|1 tablespoon||butter, softened|
|1/2 teaspoon||grated lemon rind|
|1 1/2 teaspoons||fresh lemon juice|
|1/8 teaspoon||black pepper|
1. Bring 4 quarts water to a boil in a large saucepan; add 1 teaspoon salt. Cook Broccolini in batches for 5 minutes; remove with a slotted spoon. Drain. Discard water.
2. Combine butter, rind, and juice, stirring with a fork until well blended. Return Broccolini to pan over medium-high heat; stir in butter mixture, remaining 1/8 teaspoon salt, and pepper, tossing gently to coat.