October 21, 2020

Fried Broccolini With Chilis & Shallots

Recipe: Trish Magwood

“We grew up with broccoli, straight up,” says food personality Trish Magwood. “I later learned, like our large family, there are cousins, nonrelatives and more, and we love them all! Broccoli’s younger sibling is broccolini; it has longer stems and curled leaves but doesn’t have florets like regular broccoli. Broccoli rabe, or rapini, is more bitter, and it’s actually part of the turnip family. Spigarello is heirloom and the parent of rabe. Restaurant chefs love spigarello for its earthiness, bitterness and beauty — it’s the new stand-in for kale. Try them and love them all!”


  • 1 bunch broccolini or spigarello (broccoli rabe), chopped into long florets
  • 1 tsp chili flakes
  • 1 tbsp oil
  • 2 small shallots, chopped
  • Rind and juice of 1 lemon
  • Salt and pepper


Yield: Serves 4 to 5

  1. In medium pot of salted boiling water, blanch broccolini for 2 minutes, then run under cold water and reserve in ice-cold water. Dry.
  2. In medium frying pan, heat oil. Fry chili flakes in oil and add shallots. Fry over high heat until crispy. Add broccolini to pan and fry until softened. Grate lemon rind and squirt lemon juice over top and season with salt and pepper.

Stacey Brandford


House & Home October 2020