Charred Broccolini with Capers and Lemon Zest

A quick, sharp-charred green to cut through the richness of the roasted chicken

⏱ 12 min · easy · 🍽 serves 4

Ingredients

• 10 oz broccolini, trimmed
• 2 tbsp olive oil, divided
• 2 tbsp capers, drained and patted dry
• 2 cloves garlic, thinly sliced
• 1 lemon, zested and juiced
• 1/4 tsp red chili flake
• Salt, to taste

Steps

1. Heat 1 tbsp olive oil in a large skillet over high heat until it just starts to shimmer.
2. Lay the broccolini in a single layer and leave it alone for 2-3 minutes until it chars in spots on the underside — don't stir too soon or you'll steam it instead.
3. Flip and char the other side for another 2 minutes, then push it to one side of the pan.
4. Add the remaining 1 tbsp oil, the capers, garlic and chili flake to the cleared space. Let the capers sizzle and crisp for about 30 seconds, then toss everything together.
5. Off the heat, add a squeeze of lemon juice and toss again — it should smell sharp and browned at once.
6. Plate and scatter with the lemon zest and a pinch of salt right before serving, so Judy gets the zest's oil while it's still bright.