Sautéed Broccolini with Onions, Pine Nuts, Lemon and Basil

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 to 6

Chef and cookbook author Bobby Flay perks up the sweet, earthy taste of broccolini with slivered garlic and Calabrian chile flakes, which bring smoky, fruity heat. Pine nuts add crunch, while lemon zest and juice lend brightness. A sprinkling of fresh basil finishes the dish. Serve this easy side with your favorite roasted meats or fish.


  • 2 Tbs. extra-virgin olive oil
  • 1 Spanish onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1/4 tsp. Calabrian chile flakes
  • 2 bunches broccolini, ends trimmed
  • Kosher salt and freshly ground pepper
  • 1/2 cup (4 fl. oz./125 ml) water
  • 1/4 cup (1 1/4 oz./40 g) pine nuts
  • Zest and juice of 1/2 lemon
  • 4 or 5 fresh basil leaves, torn


In a large sauté pan over high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Add the garlic and chile flakes and cook, stirring, until fragrant, about 1 minute.

Add the broccolini in a single layer and cook, turning occasionally, until the broccolini turns bright green, about 3 minutes. Season with salt and pepper.

Add the water and cook until almost evaporated, 2 to 3 minutes. Add the pine nuts and lemon juice and cook, stirring occasionally, for 1 minute. Sprinkle with the lemon zest and basil and serve immediately. Serves 4 to 6.

Courtesy of Bobby Flay, Chef, Author and Television Host