Martha Stewart Broccolini with Peperoncini

Martha Stewart Broccolini with Peperoncini turns tender broccolini, thinly sliced garlic and crushed dried chiles into a silky, garlicky side dish in 30 minutes. This quick, easy broccolini side dish recipe fits weeknight dinner, holiday spreads and potluck tables, and it needs only one pot and one pan.

Cook the garlic slowly in the oil until it turns soft and fragrant, without letting it take on any color. Let it brown and it turns bitter, which would spoil the whole platter.

Martha boils the broccolini for a full 10 to 12 minutes until it is very tender and slightly darkened, which is much longer than most recipes do. Then it simmers in the garlic and chile oil, so every stem soaks up flavor before it cools on the platter.

Martha Stewart Broccolini with Peperoncini

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Course: Side DishCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

260

kcal

Very tender broccolini soaks up a warm oil flavored with sliced garlic and crushed chiles, then cools on a platter. The stems turn silky and sweet, with a gentle kick of heat.

Ingredients

• 2 pounds sprouting broccoli or Broccolini (4 bunches)
  

• Kosher salt
  

• 1 cup extra-virgin olive oil
  

• 4 cloves garlic, very thinly sliced (2 tablespoons)
  

• 2 dried Italian chiles, such as peperoncini, crushed (1 teaspoon)
  

• Lemon wedges, for serving
  

Directions

• Boil the broccolini: Cook 2 pounds broccolini in a large pot of generously salted boiling water. It is ready after 10 to 12 minutes, once it is very tender and slightly darker, so drain it well.
• Infuse the oil: Heat 1 cup extra-virgin olive oil, 4 thinly sliced garlic cloves and 2 crushed dried Italian chiles in a large saucepan over medium. Start stirring when bubbles form around the garlic slices, then keep stirring for about 3 minutes until the garlic is soft and fragrant but has no color.
• Simmer in the oil: Add the broccolini and reduce the heat to low, then season with 2 teaspoons kosher salt. Stir gently a few times over about 5 minutes so the stems pick up the garlicky oil.
• Cool and serve: Transfer everything to a serving platter and let it cool completely. Then serve it with lemon wedges for squeezing over the top.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart MultiClad Pro 3-quart saucepan, OXO 5-quart stainless steel colander, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different green instead of broccolini?

Yes, broccoli rabe, regular broccoli and Chinese broccoli all work well here, according to Martha's notes. Thicker stalks may need a minute or two more in the boiling water, so test one before draining.

Why does the broccolini cook for 10 to 12 minutes?

The recipe wants the stems very tender and slightly darkened, not bright green and crisp. That longer boil also lets them soak up the garlic oil later.

Can I make this ahead for a party?

It is meant to be served cooled, so it suits making ahead. Cook it, let it cool completely on the platter, and add the lemon wedges just before serving.

Can I use red pepper flakes instead of dried peperoncini?

Yes, crushed red pepper flakes are a fair swap for the crushed dried Italian chiles. Start with 1 teaspoon, since that is the amount the recipe uses, and add more if you like heat.

What is the most common mistake with this dish?

Letting the garlic brown is the biggest one, because browned garlic turns bitter in the oil. Keep the heat at medium, stir often, and pull the pan along once the slices are soft and fragrant.