Lemony Garlic Broccolini and Broad Beans

Contributed By Catriona Reynolds 

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We enjoy this simple, flavorful dish as a main course. It becomes a hearty meal with a serving of steamed forbidden rice or cargo rice. Also, works well as a side dish or mezze plate.

Ingredients

• 1 bunch Broccolini
• 1 can Broad Beans, drained
• 1 Lemon, zested and juiced
• 4 cloves garlic, finely chopped (or pressed)
• 1 tbsp butter – substitute olive oil or coconut oil
• 1 tbsp 50Hertz green Sichuan peppers
• 1 tsp black peppercorn
• Garlic salt, coarse - I use Garlic Breath

Method

1. Combine 50Hertz green Sichuan peppers and black peppercorn. Coarsely grind in spice blender or with pestle and mortar. Set aside.
2. Cut the stems of the broccolini into ¾ inch lengths, stop short of the head. You may leave the stems whole – that emphasizes the tender beauty of the young stems, however can be trickier to cook evenly, and messier to eat.
3. Lightly saute garlic in butter. If you have a cast iron skillet use it, otherwise any deep saute pan.
4. When garlic just begins to soften and almost is changing color add the pepper mix, stir for a few seconds.
5. Quickly stir in the broccolini to coat with the garlicky butter.
6. Add most of the lemon zest, all the juice and the broad beans. Stir and cover.
7. Steam for about one minute, broccolini will be bright green. Broccolini is already tender, steam just long enough to heat it through. Do not overcook!
8. Uncover, garnish with reserved lemon zest and coarse garlic salt. Serve in the skillet.

About our recipe contributor, Catriona
Catriona grew up amongst the “dark, satanic mills” of northwest England. She has always enjoyed exploring the world through flavor and, as her Mum hates to cook, she got an early start creating meals for her family.

After moving to the United States in 1990 Catriona found herself working in kitchens and as a barista. She learned to prepare food on a larger scale that way – notably as Lead Cook for a snowboard camp that offered all-you-can-eat meals to > 100 teenagers; and as a “chef” on the Anchorage-Fairbanks train leg of Princess Cruise’s Alaska offerings.

Owning a coffee shop “Catzenjammers” in Homer Alaska in the mid-90s Catriona finally had the chance to offer some of her own recipes and creations to customers. While she then diverged from cooking professionally with a jump into the nonprofit sector, Catriona continued to explore with taste and flavor. Preparing meals for others is her love language.

Homer has been home for more than half her life, and she finds that life in rural Alaska is rich and satisfying. There are many fresh, local, wild ingredients, and a robust farmer’s market. A quirky local grocery store “Save U More” has a startling variety of spices, seasonings, and ingredients. And online shopping such as for 50Hertz opens up the rest of the world…

Catriona is coowner of Cycle Logical (a bike and ski shop) with her spouse Derek. She has two grown children, and one cute as a button Grandbaby. When she’s not cooking and baking she loves to bike, ski, hike, read, sew, and play with friends.