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Charred Broccolini

Charred Broccolini with Tahini Yogurt Spread

This Charred Broccolini with a tahini-Greek yogurt spread and lemony, spicy breadcrumbs is one fabulous way to eat your vegetables.

Course Side Dish
Cuisine American
Keyword broccoli side dish recipe, charred broccoli, roasted broccoli
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 400 kcal
Author Denisse Salinas

Ingredients

For the broccolini:

  • 8 ounces broccolini
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Tahini Yogurt Spread:

  • 2 tablespoons tahini
  • 2 tablespoons Greek Yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

For the breadcrumbs:

  • 1 tablespoon olive oil
  • 1 large clove garlic smashed
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon crushed red pepper flakes
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of water to a boil. Cook broccolini for about 2 minutes, then dunk in a large bowl of ice water to stop the cooking. Drain well and pat dry on paper towels.
  2. In a small bowl, combine the tahini, Greek yogurt, 1 tablespoon of olive oil and lemon juice and whisk until smooth and thick. Season with salt and pepper and spread a thick layer of mixture onto a platter.
  3. Heat a cast iron skillet over medium heat and add 1 tablespoon of olive oil and clove of garlic. Cook for about 1 minute then remove garlic clove and discard. Add panko, crushed red pepper, lemon zest and salt and pepper to the pan. Cook, stirring often, until panko is golden brown. Remove from skillet and set aside.

  4. Wipe out skillet well and add 1 tablespoon of olive oil. Turn heat up to medium high. When pan is hot but not smoking, add broccolini and cook over high heat, without stirring, until charred in spots, about 2 minutes. Turn and cook for 2 to 3 minutes more.

  5. Arrange broccolini over the tahini Greek Yogurt spread. Sprinkle with breadcrumbs.