Broccolini with Pecan Brown Butter

Ingredients

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

Instructions

1. Bring large pot of salted water to boil. Add broccolini; stir to separate and cook for 2 minutes. Drain.
2. Transfer broccolini to paper towels to drain. Cool.
3. Melt butter in an extra large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes.
4. Increase heat to medium high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes.
5. Add broccolini to skillet and toss gently until heated through, about 7 minutes.
6. Season to taste with coarse salt and pepper.
7. Transfer to platter and serve.

Notes

Do ahead: Can be made 1 day ahead. Wrap cooked broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.