BROCCOLINI WITH PECAN BROWN BUTTER

By gaster16

Ingredients

• 2-1/4 to 2-1/2 lbs. 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

Preparation

Step 1

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. Can be made one day ahead. Wrap broccolini in several layers of clean paper towels, enclose in resealable plastic bag and chill.

Melt butter in large skillet over medium heat. Add shallots and garlic, then pecans, saute 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 to serve.