Jul 16 2012

Walnut, Onions and Broccolini Recipe

I am addicted to broccolini. I think that it was one of my least favorite foods growing up; it had to be drenched in thick cheese sauce just to force it down. Well, now that I'm an adult, i don't have to eat over-boiled, mushy broccoli. I can, instead, opt for blanched, al dente broccolini with a hot walnut and onion saute drizzled over the top. No offense to my Mom, who was a great cook. But, what she liked in her broccoli is NOT what I like. Maybe if she had discovered this lovely dish I would have eaten it without complaint as a child. 


  • 6-8 stems broccolini
  • 2-3 tbsp olive oil
  • 1 purple onion, diced
  • 1/2 cup walnuts, chopped
  • salt, to taste


Step 1: Fill a large saucepan about 2/3 full of water and bring to boil. While you are waiting for the water to boil, prepare a medium bowl to blanch your broccolini in.  Fill about 1/2 way with cold water, then add in 8-10 ice cubes.

Step 2: Once water is boiling, drop in your broccolini stems for about 2 minutes tops to blanch. Remove from pan with tongs and place directly into the cold water to shock.  Leave for a minute or so, then drain onto paper towels to remove excess water. Set aside.

Step 3: Heat olive oil in a skillet over medium heat.  Add onions and walnuts together, then sprinkle with a pinch of salt.  Sauté for about 10-15 minutes, stirring regularly. You will know it is done when your onions are translucent and walnuts are toasted.

Step 4: Serve the walnut and onions over the top of your broccolini. If you wish, add the broccolini to the skillet to heat slightly and coat in the mixture. This is a great side dish. 

QUICK TIP: I sometimes double my batch of the Walnut and Onion mixture to use throughout the week.  Then all I need to so is blanch my broccolini and re-heat.

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