Hot pan, big flavor—this Charred Broccolini with Chili Flakes is the speedy side that steals the show. Broccolini hits a ripping-hot skillet (or grill) with olive oil and garlic, picking up smoky edges while staying crisp-tender.
A pinch of red pepper flakes brings gentle heat, lemon juice brightens everything, and a final shower of flaky salt makes it pop. It’s simple, vibrant, and wildly versatile—perfect next to steak, salmon, roast chicken, or a bowl of creamy polenta. Add toasted almonds for crunch or finish with Parmesan if you want it extra savory. One pan, five ingredients, restaurant vibes at home.
Ingredients
- 1 bunch broccolini stems: trimmed—trust me, those tough ends aren’t doing you any favors
- 2 tbsp olive oil: the good stuff, since it’s the backbone of flavor here
- 2 cloves garlic: thinly sliced, because we want it to melt into the dish, not overpower it
- ½ tsp chili flakes: adjust to your heat tolerance, but don’t skip—this is where the magic happens
- 1 tbsp fresh lemon juice: bottled won’t cut it—brightness is key
- ½ tsp kosher salt: for that perfect savory balance
- 1 tsp lemon zest: the finishing touch that makes everything pop
Tools
- A trusty large cast-iron skillet: or a heavy-bottomed stainless steel pan if you don’t have one
- Tongs: for flipping without losing precious crispiness
- A salad spinner: optional but helpful for drying
- A wire rack: or a clean kitchen towel for air-drying
Serves: 4 | Prep: 10 min | Cook: 8 min | Total: 18 min
How to Make Charred Broccolini with Chili Flakes
- Trim and Dry Like Your Dish Depends on It
First things first—trim those 1 bunch broccolini stems. A quick ½-inch chop removes the woody ends, leaving you with tender, cook-ready stalks. Rinse them under cold water, then pat them dry like you mean it. This step is crucial—any lingering moisture will sabotage your char game, turning your broccolini into a steamed mess instead of the blistered beauty we’re after. If you’re feeling extra, let them air-dry on a wire rack for 5–10 minutes while you prep the rest. - Heat That Skillet Like You’re Prepping for Battle
A ripping-hot pan is your best friend here. Heat a large cast-iron skillet over medium-high heat for 3–4 minutes—until it’s so hot a drop of water sizzles and vanishes instantly. Add 2 tbsp olive oil, swirling to coat the surface. You want it shimmering but not smoking—if it starts billowing smoke, dial back the heat slightly. This ensures even, deep caramelization without burning. - Char with Confidence (No Peeking!)
Lay the 1 bunch broccolini in a single layer—overcrowding is the enemy of crispiness. Let it cook undisturbed for 3–4 minutes until the undersides develop those gorgeous blackened, blistered edges. This is the Maillard reaction at work, turning simple veggies into something complex and irresistible. Resist the urge to stir too soon! When it’s time, flip each stem gently with tongs, preserving that beautiful char. - Infuse Flavor Like a Pro
Push the broccolini to one side and add 2 thinly sliced garlic cloves and ½ tsp chili flakes to the oil. Sauté for just 20–30 seconds—garlic burns fast, and chili flakes turn bitter if overcooked. Toss everything together so the broccolini gets coated in that fragrant, spicy oil. The residual heat will toast the spices just enough to wake up their aroma without scorching them. - Finish with a Bright, Balanced Touch
Kill the heat and immediately hit the broccolini with 1 tbsp fresh lemon juice and ½ tsp kosher salt. The acid cuts through the richness, and the salt enhances the natural sweetness of the char. For the grand finale, grate 1 tsp lemon zest over the top—it adds a burst of citrusy fragrance that ties everything together.
Pro Technique
Why Dryness is Non-Negotiable
Charring isn’t just about heat—it’s about moisture control. Water turns to steam at 212°F (100°C), which means if your broccolini is wet, it’ll steam instead of sear. After rinsing, pat it aggressively dry or let it air-dry on a rack. If you’re dealing with stubborn dampness, a light dusting of cornstarch can help absorb excess moisture and promote crisping.
Heat Management: The Key to Blistered Perfection
Your skillet needs to be hot enough to blister but not so hot it burns the oil. Olive oil smokes at around 410°F (210°C), so if your pan starts billowing smoke, lower the heat slightly. If you’re working with an electric stove, give the pan an extra minute or two to preheat—cast iron retains heat beautifully, preventing temperature drops when you add the broccolini.
Chef’s Wisdom
Salt Timing Matters More Than You Think
Salt isn’t just for seasoning—it draws out moisture, which can sabotage your char if added too early. Sprinkle that ½ tsp kosher salt after cooking to keep the broccolini crisp. For even distribution, mix the salt with the lemon juice before drizzling. Taste a floret—it should have a savory-sweet balance with a lingering chili warmth.
To Blanch or Not to Blanch?
Some chefs swear by blanching thicker broccolini stems to soften them, but for young, slender stalks, it’s unnecessary. If you’re working with particularly thick stems, a 1-minute dip in boiling water (followed by an ice bath) can help, but skip it if you want maximum char.
Storage & Freshness Guide
Keeping It Fresh
Store unwashed broccolini in the fridge wrapped in a damp paper towel inside a perforated bag. It’ll stay crisp for 5 days. Avoid airtight containers—they trap ethylene gas, which speeds up spoilage.
Reviving Leftovers
If you have leftovers (rare, but possible), stash them in a shallow container (no more than 2 layers deep) to prevent sogginess. Reheat in a dry skillet over medium heat for 2 minutes to bring back the crispness. Microwaving is a no-go—it turns the stems rubbery.
Food Safety Note
Toss your broccolini if the stems get slimy or it develops a sulfurous smell. Always give it a quick rinse before cooking to remove any dirt or pesticide residue.
Nutrition Profile
This dish is a nutrient powerhouse—packed with vitamins A and C, iron, and fiber, all for under 100 calories. The olive oil adds heart-healthy monounsaturated fats, and the chili flakes might even give your metabolism a little kick.
| Nutrient | Amount |
|---|---|
| Calories | 90 |
| Fat | 7g |
| Protein | 3g |
| Carbs | 6g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Pancetta Crunch: Replace chili flakes with 2 oz diced pancetta, rendered until crispy. Toss in toasted pine nuts for extra texture. The pancetta fat coats the broccolini, balancing the lemon’s acidity with rich, salty depth.
- Asian-Inspired Umami: Use 1 tsp toasted sesame oil and 1 tbsp soy sauce instead of lemon and salt. Garnish with sesame seeds and sliced scallions. The soy sauce deepens the charred flavors, while the sesame oil adds a smoky, nutty aroma.
- Lemon-Parmesan Elegance: Skip the chili flakes and finish with ¼ cup grated Parmesan. Drizzle with white balsamic glaze for a sweet-tart contrast. The cheese melts slightly, creating a creamy counterpoint to the crispy edges.
- Mediterranean Herb Blend: Replace chili flakes with 1 tbsp chopped fresh oregano and 1 tsp smoked paprika. Crumble feta over the top for a salty, tangy punch. The herbs infuse the oil with earthy warmth.
- Spicy Honey Glaze: Toss the cooked broccolini with 1 tbsp honey mixed with ½ tsp cayenne. Sprinkle with crushed peanuts for crunch. The honey caramelizes under residual heat, balancing the spice with sweetness.
Perfect Pairings
Complementary Dishes
- Grilled ribeye: The broccolini’s bitterness cuts through the steak’s richness, while the chili flakes echo the crust’s peppery seasoning. Add Garlic Mashed Potatoes for a creamy contrast.
- Seared scallops: The delicate sweetness of scallops plays beautifully with the smoky, spicy broccolini. A lemon beurre blanc ties it all together.
Drinks
- Sauvignon Blanc: Its citrusy notes mirror the lemon in the dish, while the high acidity cleanses the palate from the chili heat.
- Crisp pilsner: For beer lovers, this is a refreshing counterpoint to the dish’s bold flavors.
Something Sweet to Finish
- Lemon Sorbet: A bright, icy finish to reset your palate.
- Dark chocolate-covered almonds: A bittersweet contrast that rounds out the meal.
Charred Broccolini with Chili Flakes (Smoky, Zippy, 20-Minute Side)
Learn how to make perfectly Charred Broccolini with Chili Flakes—crispy, spicy, and ready in under 20 minutes. Get the easy, flavor-packed recipe now!
Ingredients
Main
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1 bunch broccolini stems (trimmed)
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2 tbsp olive oil
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2 cloves garlic (thinly sliced)
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0.5 tsp chili flakes
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1 tbsp fresh lemon juice
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0.5 tsp kosher salt
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1 tsp lemon zest (for garnish)
Instructions
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Trim 1 bunch broccolini stems and pat dry thoroughly.01
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Heat a large cast-iron skillet over medium-high heat for 3–4 minutes. Add 2 tbsp olive oil.02
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Arrange broccolini in a single layer and cook undisturbed for 3–4 minutes until charred.03
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Flip broccolini, then add 2 cloves garlic and ½ tsp chili flakes. Sauté for 20–30 seconds.04
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Remove from heat, drizzle with 1 tbsp fresh lemon juice, sprinkle with ½ tsp kosher salt, and garnish with 1 tsp lemon zest.05
