Broccolini Sauté with Herbed Breadcrumbs

This quick, versatile side dish from Chef Andrew Cohen turns simple broccolini into something special. Tender-crisp stalks are sautéed until lightly caramelized, then tossed with toasty, herb-scented breadcrumbs for a satisfying crunch. The recipe is endlessly adaptable—try it with chili flakes for heat, a splash of citrus for brightness, or a handful of Parmesan for richness. Whether served hot from the pan or at room temperature, this dish adds color, texture, and vibrant flavor to any meal.

INGREDIENTS:

3/4 lb. pound broccolini (trim ends; if thick-stemmed, cut florets and slice stems on the diagonal into 2-inch pieces)
4 tablespoons olive oil, divided
1/4 cup liquid such as white wine, sherry, lemon juice, or orange juice
2 ounces of water
1 cup breadcrumbs
2 tablespoons mixed herbs, fresh or dried (such as thyme, oregano, and rosemary)
Salt and freshly ground black pepper, to taste
1 teaspoon chili flakes (optional)
Grated Parmesan or Romano cheese (optional, for garnish)

METHOD:

In a small bowl, mix the breadcrumbs with 1–2 tablespoons olive oil until evenly moistened. Add herbs, a pinch of salt and pepper, and garlic powder (if using). Toss to combine and set aside.

Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. When the oil shimmers, add the broccolini and toss to coat. Sauté for 3–4 minutes, tossing occasionally, until beginning to brown in spots. Season with salt and pepper.

Add the liquid (wine, juice, or sherry) and the water. Cover the pan for 30–60 seconds to steam the broccolini. Remove the lid and cook until the liquid has evaporated and the broccolini is just tender.

Sprinkle the seasoned breadcrumbs over the broccolini. Toss continuously for 1–2 minutes, until the crumbs turn golden and crisp. Remove from heat.

Adjust seasoning, then toss in chili flakes or grated cheese if desired. Serve hot, or enjoy at room temperature.

SERVING SUGGESTIONS: