Pan-steamed broccolini with ginger from Cook's Illustrated Annual Edition 2018 (page 15) by Cook's Illustrated Magazine

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Notes about this recipe

  • anya_sf on September 20, 2018

    Easy method, worked well. I made a larger batch in a wide Dutch oven. Watch the water, as it all evaporated and the bottom started to brown (you don't want that). Fortunately, I caught it just in time. My broccolini may have been extra fresh and tender, as they ended up fairly soft after the second 3 minutes. The ginger lemon butter was delicious with the broccolini.

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