Broccolini with Lemon Caper Sauce
Make this broccolini with tangy lemon caper sauce in under 10 minutes, using just 6 ingredients. Pair this side dish with a creamy pasta for a burst of flavour.
Capers are a great way to add a burst of lemony but salty flavour to any dish, especially vegetables, salad dressings, marinades, sauces, and pasta. They are grown mainly in the Mediterranean region, with the exception of parts on Australia and Asia, which is why they are probably so popular.
Fun Fact: Capers are essentially little edible buds from the plant Flinders Rose, also known as the caper bush. The plant itself has little pinkish-white flowers that produce small to olive-size capers. We eat them pickled because right off the bush capers can be extremely bitter.
The Lemon Caper Sauce
First, add the broccolini to a pot of boiling water. Cook for about 2 minutes or until broccolini turns a vibrant bright-green colour.
Meanwhile, add the olive oil and garlic to a large pan over medium heat. Cook for about 2 minutes or until you can begin to smell the garlic cooking. Then, toss in the cooked broccolini, followed by the crushed red pepper flakes and capers. Cook the broccolini until tender, so about 3 minutes, this will also give time for all the flavours combine.
You'll notice in recipes, that call for capers, that they usually add them near the end of the cooking time, this is to help hold the capers shape and signature flavour. If you find your dishes come out a bit salty from the capers you can:
- A) try a different brand
- B) try rinsing them under water, to help wash the saltiness away, before using them
To finish this recipe off, plate the broccolini, then drizzle with the lemon juice. I like just a subtle lemony taste, but feel free to add more lemon juice based on your taste buds.
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