Garlicky Broccolini & Snow Peas

A fast green side — broccolini seared tender-crisp, snow peas tossed in last, garlic & lemon

Serves 4 · 10 min

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1 bunch broccolini, trimmed (halve thick stems)
2 cups snow peas, strings pulled
2 garlic cloves, sliced
2 Tbsp olive oil or butter
salt · squeeze of lemon · optional: chili flakes, sesame

What you need

1 bunch broccolini, trimmed (halve thick stems)

2 cups snow peas, strings pulled

2 garlic cloves, sliced

2 Tbsp olive oil or butter

salt · squeeze of lemon · optional: chili flakes, sesame

Sear the broccolini. Heat the oil in a wide pan over medium-high; add the broccolini with a pinch of salt and a splash of water, and let it blister and steam-crisp, 3–4 min, until bright green and tender at the stem.
Snow peas last. Add the garlic and snow peas and toss just 1–2 min — the peas should stay crisp and snappy, not go army-drab.
Finish. Off the heat: a squeeze of lemon, more salt to taste, and chili flakes or sesame if you like.

Steps — tap one to keep your place

1. Sear the broccolini. Heat the oil in a wide pan over medium-high; add the broccolini with a pinch of salt and a splash of water, and let it blister and steam-crisp, 3–4 min, until bright green and tender at the stem.

2. Snow peas last. Add the garlic and snow peas and toss just 1–2 min — the peas should stay crisp and snappy, not go army-drab.

3. Finish. Off the heat: a squeeze of lemon, more salt to taste, and chili flakes or sesame if you like.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.