Seared Lemon Broccolini Medley

Name: Seared Lemon Broccolini Medley
Yield: 18 servings
Ingredients: 2 tbsp (30 mL) butter; 1 large lemon, cut into ¼" (6 mm) thick slices; 2 bunches Swiss chard, stems diced and leaves chopped into 3" (7.5 cm) pieces; ¼ tsp (1 mL) crushed red pepper flakes; ½ tsp (2 mL) coarsley ground salt; ¼ tsp (1 mL) coarsely ground black pepper; 3 bunches broccolini, cut into 4" (10 cm) lengths (about 2lb/1kg); 2 garlic cloves, pressed; ½ cup (125 mL) chicken broth; 2 tbsp (30 mL) grated fresh Parmesan cheese; 1 tbsp (15mL) pine nuts

Ingredients

2 tbsp (30 mL) butter
1 large lemon, cut into ¼" (6 mm) thick slices
2 bunches Swiss chard, stems diced and leaves chopped into 3" (7.5 cm) pieces
¼ tsp (1 mL) crushed red pepper flakes
½ tsp (2 mL) coarsley ground salt
¼ tsp (1 mL) coarsely ground black pepper
3 bunches broccolini, cut into 4" (10 cm) lengths (about 2lb/1kg)
2 garlic cloves, pressed
½ cup (125 mL) chicken broth
2 tbsp (30 mL) grated fresh Parmesan cheese
1 tbsp (15mL) pine nuts

Directions

Melt the butter in a 5-qt. (4.7-L) Brilliance Nonstick Saute Pan over medium heat. Add the lemon slices and cook, undisturbed, for 3 minutes per side. Remove the slices from the skillet and set aside.
Add the Swiss chard stems, red pepper flakes, salt, and black pepper to the skillet; cook and stir for 2 minutes. Add the broccolini and garlic; cook and stir for an additional 2 minutes.
Add the Swiss chard leaves and broth, then cover and reduce the heat to medium-low. Cook for 6–8 minutes, or until the broccolini is crisp-tender and the Swiss chard is wilted, stirring occasionally.
Top with the Parmesan cheese, pine nuts, and seared lemon slices.

Yield:

18 servings

Nutrients per serving:

(About ½ cup/125 mL): Calories 45, Total Fat 1.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 5 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugars), Protein 3 g

Cook's Tips:

Broccolini is a cross between broccoli and Chinese kale. It grows in slender individual stalks, topped by small florets. Broccolini stalks cook faster than broccoli.