Broccolini with Pecan Brown Butter

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  • 2 1/4 to 2 1/2 pounds broccolini (about 4 bunches)
  • 6 tablespoons (3/4 stick) butter
  • 1/4 cup finely chopped shallots (about 2 medium)
  • 1 garlic clove, chopped
  • 1/2 cup toasted pecans, coarsely chopped
  • Coarse kosher salt


  1. Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain.
  2. Transfer broccolini to paper towels to drain. Cool.
  3. Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes.
  4. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes.
  5. Add broccolini to skillet and toss gently until heated through, about 7 minutes.
  6. Season to taste with coarse salt and pepper.
  7. Transfer to platter and serve.

Do ahead: Can be made 1 day ahead. Wrap cooked broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.

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