Name: Sautéed Broccolini with Pancetta and Gruyère
Total time: 35 min
Ingredients: 2 ounces pancetta , cut into ¼-inch pieces; 3 tablespoons extra-virgin olive oil; 2 tablespoons water; 3 garlic cloves , minced; ½ teaspoon table salt; ⅛ teaspoon red pepper flakes; 1 pound broccolini , trimmed and cut into 1½-inch pieces; 1 teaspoon grated lemon zest , plus lemon wedges for serving; ¼ cup shredded Gruyère cheese

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. Crispy pancetta provided salty, savory richness, and some nutty shredded Gruyère cheese sprinkled on top rounded out this delicious side.

Before You Begin

Shred the Gruyère on the large holes of a box grater. Buy a hunk of pancetta, not the presliced kind. To serve more than four, make two separate batches rather than just doubling the recipe.

Instructions

Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 6 minutes. Transfer to paper towel–lined plate. Wipe skillet clean with paper towels.

Combine oil, water, garlic, salt, and pepper flakes in now-empty 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 lemon zest. Season with salt to taste. Transfer to serving platter and sprinkle with pancetta and Gruyère. Serve with lemon wedges.