1 tablespoon olive oil
1 large garlic clove, minced
1 large bunch broccolini
1 cup cooked butter beans (or lima beans)
1 tablespoon white wine vinegar
Half a lemon, zested
Pinch of chili flakes
1/4 cup slivered almonds, toasted
Warm a cast iron skillet over a high heat. Once the pan is piping hot, drizzle in the olive oil and add the broccolini, making sure all of the stems have equal surface area — you really want to get a good, even char here. Season with a hefty pinch of salt and pepper. Flip over the broccolini once it browns, after about 3 minutes, and add the minced garlic. Cook for another 2 to 3 minutes on the other side.
Once the broccolini is lightly charred on both sides, deglaze the plan with the vinegar. As soon as the liquid evaporates, fold in the beans. Once warmed through, sprinkle the top with lemon zest, a small pinch of chili flakes, and toasted almonds.
Recipe Notes
- Serve this as a side dish on its own or as a main dish over cooked grains