Lemony Broccolini with Beans
With warmer, spring-like weather, I can finally look forward to bringing meals outdoors. And what better way to do that other than a big platter of crisp, lemony broccolini?
Although I don’t have broccolini readily available in my garden yet, these veggies are incredibly versatile and delicious. To make this a heartier dish, I added cannellini beans to the party. I brighten everything up with a healthy squeeze of fresh lemon juice, add some spice with Calabrian chilis, and sprinkle crunchy, brown garlic over the top. Serve this with a thick slice of sourdough, and you’re golden!
You can serve this hot or cold. The perfect picnic or gathering dish!
Course: Side Dish
Servings: 4
Cook time: 15 Minutes
Ingredients
- 4 tbsp olive oil
- 4 cloves garlic, chopped
- 4 Calabrian chilis, chopped
- 2 small bunches broccolini, washed
- 1 cup cannellini beans, rinsed and drained
- Juice of 1/2 lemon
- Salt and pepper
- Bread (optional, but not really!)
Directions
- Heat olive oil on medium heat and add chopped garlic and Calabrian chili. Sauté for 2 minutes.
- Add washed broccolini to the pan. Cook undisturbed for 3 minutes and flip, another 3 minutes. You don’t want to kill the broccolini and its vibrant green color!
- Add rinsed and drained cannellini beans. Add lemon juice. Season with salt and pepper to taste. Stir until just combined.
- Serve with a thick slice of sourdough bread (my fave) and enjoy!
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