Sundried Tomato Broccolini with Lemon Pistachio Gremolata

Broccolini only needs to steam for a few minutes to transform it into a vibrant, crisp-tender and delicious side dish. Sundried tomatoes add a deep umami flavor here, while the lemon pistachio gremolata adds bright citrus flavor and a crunchy topping that elevates the finished dish.

Lemon Pistachio Gremolata

1/2 cup shelled pistachios

1/2 cup fresh flat-leaf parsley, chopped

2 cloves garlic, minced

Zest of 1 lemon

Salt

Freshly ground black pepper

Broccolini

1 pound broccolini

2 tablespoons olive oil

2 cloves garlic, thinly sliced

1/2 cup julienne oil-packed sundried tomatoes, drained and patted dry

1 2-inch piece lemon peel

1 teaspoon lemon juice

1 teaspoon salt

For the gremolata:

Place pistachios in a dry enameled cast iron braiser over low heat. Toast until the nuts are lightly toasted and fragrant, about 5 minutes. Remove from the pot and cool for 2-3 minutes. Chop the pistachios and place in a small bowl.

Add the parsley, garlic and lemon zest and stir to combine. Season with salt and pepper to taste and set aside while making broccolini.

For the broccolini:

Wash broccolini in a colander under cold water. Tap to remove excess water, but allow a little water to remain as this will help them steam.

Heat olive oil in an enameled cast iron braiser over medium heat just until warm. Add the garlic and sundried tomatoes and cook just until fragrant, about 30 seconds.

Add the broccolini, lemon peel, lemon juice and salt to the pot, and stir to combine. Immediately cover with the lid and turn heat down to low. Steam just until broccolini is crisp tender, about 5 minutes. Remove from heat and garnish with the gremolata.