I discovered broccolini too late in life. This unique vegetable was developed in Japan and looks like longer and skinnier broccoli. It's down right yummy and can be found pretty easily in stores. This would make a perfect side for Thanksgiving or Christmas dinner and was just featured in the holiday issue of Bon Appetite.
Broccolini with Pecan Brown Butter Sauce
* 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
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.