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Ingredients
- 2 1/4 to 2 1/2 pounds broccolini (about 4 bunches)
- 6 tablespoons (3/4 stick) butter
- 1/4 cup finely chopped shallots (about 2 medium)
- 1 garlic clove, chopped
- 1/2 cup toasted pecans , coarsely chopped
- Coarse kosher salt
Details
Servings 10
Adapted from epicurious.com
Preparation
Step 1
Preparation
Bring large pot of salted water to boil.
Add broccolini; stir to separate and cook
2 minutes. Drain. Transfer broccolini to
paper towels to drain. Cool. DO AHEAD:
Can be made 1 day ahead. Wrap broccolini
in several layers of clean paper towels;
enclose in resealable plastic bag and chill.
Melt butter in extra-large skillet over
medium heat. Add shallots and garlic, then
pecans; sauté until shallots are soft, about
3 minutes. Increase heat to medium-high;
stir constantly until butter is browned and
pecans are aromatic, about 3 minutes. Add
broccolini to skillet and toss gently until
heated through, about 7 minutes. Season to
taste with coarse salt and pepper. Transfer
to platter and serve.
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