Ingredients
Vegetarian, Gluten-free 
10 minutes preparation time + 10 minutes cooking time 
4 - 2 tablespoons water
- 2 bunches broccolini, washed and woody ends removed (about 400-500g)
- 30g salted butter (I've used Westgold)
- 2 cloves fresh garlic, finely grated or crushed
- Zest of 1 lemon
- 1/4 cup toasted flaked almonds
- Freshly grated Parmesan cheese, to taste
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Method
- In a large frypan over medium to high heat, add the water and broccolini. Cover with a lid and allow to steam for a few minutes until the broccolini is vibrant green and slightly tender.
- Remove the lid and add the butter and garlic to the pan. Sauté over medium heat for 1-2 minutes until the garlic mellows and becomes aromatic.
- Sprinkle a generous pinch of sea salt over the broccolini and stir to combine with the garlic and butter.
- Remove the pan from the heat and add the lemon zest, toasted almonds, freshly grated Parmesan cheese and the flaked almonds. Stir gently to incorporate all the ingredients.
- Taste the broccolini and adjust seasoning if needed, adding more salt and freshly cracked black pepper to taste.
- Serve the broccolini immediately while hot, directly from the pan, or allow it to cool slightly and serve at room temperature as a flavourful salad-type side dish.
NOTES
- If broccolini is not available, you can substitute with regular broccoli florets. However, adjust the cooking time accordingly as regular broccoli may take slightly longer to cook.
- This dish is versatile and can be served hot immediately from the pan as a side dish for dinner, or it can be allowed to cool slightly and served at room temperature as part of a salad spread for gatherings or picnics.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
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