Melt clarified butter in a pan and heat until shimmery. Add broccolini to pan and caramelize until it has browned and is lightly tender. Add water to pan and cook down until it has become as ...

Instead of broccoli, I use broccolini, because it is more tender and the stems don't need peeling. Preparing the dish with canned cannellini beans makes it a cinch. Pour the oil into a large skillet ...

Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the broccolini and garlic, and a big pinch each of salt and pepper. Cook, stirring occasionally, until the ...

Finely chop parsley and fresh rosemary. Thinly slice lemon. Cut onion and broccolini into large pieces (roughly 2 inches). Step 2: In a large bowl, combine parsley, fresh rosemary, garlic ...