I have a Broccolini addiction and it's not going anywhere anytime soon! Chili Garlic Broccolini is the latest addition to my broccolini roster!
Have you ever been to a restaurant with a Chili Garlic Broccolini of some sort on the menu? I have, and every single time I see it it's coming to my table. I am obsessed. Clearly just having a broccolini and broccoli moment these days. Here's what's so amazing about this recipe: instead of just steaming, boiling or roasting, it's a combo of two. So the broccolini gets blanched in some boiling water for a few minutes to soften it up ever so slightly. Then it gets tossed into the oven (or pizza oven) to char a bit.
Once those two steps are over, it gets tossed with a tiny bit of chili oil and vinegar and voila... heaven on earth. You'll see my current favorite chili oil linked below. It's nothing fancy but OMG I want to slather it on just about everything I eat. And don't skip the vinegar - that's what makes this so wildly addicting.
Side note: if you're making this Chili Garlic Broccolini for kids who don't tolerate spice, feel free to omit the chili oil and it'll still be delish.
What you’ll need:
Chili Garlic Broccolini
- 3 bunches broccolini
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 shallot thinly sliced
- chili oil and red pepper flakes to garnish
- 2 tablespoons red wine vinegar
- In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side.
- Add the broccolini and cook for 2 to 3 minutes, depending on the size of the broccolini. Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove them from the ice bath and place on a paper towel- lined plate.
- Preheat the pizza oven OR regular oven to broil with a rack set in the top third of the oven. In a medium bowl toss the broccolini in olive oil, shallot garlic to coat then arrange in a single even layer on a baking sheet.
- Sprinkle it with red pepper flakes and sea salt. Broil until the tips of the broccolini start to char but are not burnt, about 5 to 6 minutes. Remove from the broiler and place back in the bowl. Add the red wine vinegar and chili oil and serve.