Sautéed Broccolini with Anchovy Butter

With a touch of acidity, plenty of garlic, and a layer of fresh herbs, this broccolini is easily a crowd favorite.

Course Dinner, Side Dish

Cuisine American

Keyword Anchovies, Vegetables

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 144kcal

Drain the oil from the tin of anchovies and place 5-6 fillets on a cutting board. To make a paste, alternate between chopping and scraping with the side of your knife. Start by finely mincing the anchovies, then use the flat side of the knife to press and smear them across the board. Continue chopping and scraping until the anchovies form a smooth paste.
In a small bowl, combine the room temperature butter with the anchovy paste, finely minced parsley, grated garlic (preferably using a microplane), chili flakes, and a squeeze of a lemon wedge. If you're using salted butter, no additional salt should be necessary. If using unsalted, salt to taste while cooking.
Clean and thoroughly dry the broccolini, shaking out any water trapped in the florets. If your broccolini has thick stalks, slice them in half lengthwise. The thickness of your broccolini will determine the sauté time
Heat a wide skillet or pan over medium-low heat. Add 2 tablespoons of anchovy butter. Once melted, add the broccolini and toss to coat, making sure the florets are thoroughly coated.
Place the lid on the pan and gently cook, checking every 3–4 minutes to toss for even cooking. About halfway through, add another 1-2 tablespoons of butter to ensure the broccolini is properly seasoned and coated. Salt to taste.
Remove from the stove when the broccolini is still green but fork tender: 15 minutes for thin broccolini 20-25 minutes for thicker stalks.