Brocollini with Pecan Brown Butter

Name: Brocollini with Pecan Brown Butter
Yield: 4 servings
Ingredients: 1 2 1/4 to 2 1/2 pounds broccolini (about 4 bunches); 1 6 tablespoons (3/4 stick) butter; 1 1/4 cup finely chopped shallots (about 2 medium); 1 1 garlic clove, chopped; 1 1/2 cup toasted pecans , coarsely chopped; 1 Coarse kosher salt

From the kitchen of Carly

Tender broccolini swims in nutty brown butter studded with toasted pecans and caramelized shallots. It's the kind of side dish that steals the spotlight, simple enough for weeknights but elegant enough for company.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/4 to 2 1/2 pounds broccolini (about 4 bunches)
16 tablespoons (3/4 stick) butter
11/4 cup finely chopped shallots (about 2 medium)
11 garlic clove, chopped
11/2 cup toasted pecans , coarsely chopped
1Coarse kosher salt

Instructions

Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.
Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.