Why This Recipe Works

For a quick, bold skillet-roasted broccolini side dish, we opted to cut the broccolini into easy-to-eat 1½-inch pieces. Steaming these pieces first in a covered skillet with some water, oil, garlic, salt, and red pepper flakes simultaneously softened and seasoned the vegetable. Removing the lid afterward allowed the liquid in the skillet to cook off so that the broccolini pieces could pick up some flavorful browning. Anchovies, a powerhouse ingredient that packs a ton of savory depth, added an extra dimension without making the dish taste fishy (they are optional, and the broccolini is still great without them). Golden raisins stirred in toward the end of cooking provided pretty pops of sweetness, and some shredded Parmesan sprinkled on top rounded out this flavorful side.

Before You Begin

Shred the Parmesan on the large holes of a box grater. To serve more than four, make two separate batches rather than just doubling the recipe.

Instructions

Combine oil; water; garlic; anchovies, if using; salt; and pepper flakes in 12-inch nonstick skillet. Add broccolini and toss to coat with oil mixture. Cover and cook over medium-high heat until paring knife inserted in thickest stalks of broccolini meets little resistance, about 5 minutes, shaking skillet occasionally to redistribute broccolini.

Uncover and cook until water has evaporated and broccolini is lightly browned in spots, 5 to 7 minutes, stirring halfway through cooking.

Off heat, stir in raisins. Season with salt to taste. Transfer to serving platter and sprinkle with Parmesan. Serve with lemon wedges.