I’m always looking for cooked green vegetable side dishes to round out my Shabbat menu. On the Wine & Challah website, I already have a few recipes for green beans and zucchini, and now here’s one for broccolini.

Broccoli, in terms of the laws of kashrut, can sometimes be challenging to navigate, so in this super savoury and moreish recipe I adapted Melissa Clark’s brilliant version from New York Times Cooking, swapping the broccoli for broccolini.

Broccolini tends to be easier to check for bugs and to clean than broccoli, which is one of the reasons I gravitate towards it. I know this isn’t life-altering, but sometimes it’s helpful to be reminded of the easy swaps! That said, the topping of fried shallots and olive oil flavoured with garlic and olives can easily be adapted to cover a variety of raw or cooked vegetables, creating even more delicious side dishes,

INGREDIENTS:

• 1 kg (2.2 lb) broccolini, trimmed of woody ends
• 120 ml (½ cup) olive oil, plus more for drizzling
• 6 large (banana) shallots, sliced into rings
• 5 garlic cloves, peeled and thinly sliced
• ¼ cup chopped pitted black olives, such as Kalamata
• 1½ teaspoons kosher salt, or to taste

METHOD:

1. Blanch the broccolini: Bring a large pot of salted water to a boil. Add the broccolini and cook until just tender, 3-4 minutes. Drain well and transfer to a large bowl.
2. Fry the shallots: Heat the olive oil in a small pot over medium heat. Working in batches so they don’t crowd the pot, fry the shallots until light golden, 4–6 minutes. Use a slotted spoon to transfer them to a paper towel–lined plate and sprinkle lightly with salt as you go. If the shallots brown too quickly, lower the heat.
3. Make the flavoured the oil: Keep the oil in the pot. Carefully stir in the garlic and olives, and cook until the garlic starts to turn golden, about 3 minutes.
4. Combine and serve: Pour the hot oil, including the garlic and olives, over the broccolini. Sprinkle with salt and toss gently to coat. For a brighter flavour, drizzle with a little vinegar just before serving. Top with the fried shallots.

MAKE AHEAD:

• Blanch the broccolini, fry the shallots, and make the flavoured oil up to one day in advance.
• Store the broccolini covered in the fridge, the shallots in an airtight container at room temperature, and the flavoured oil (with the garlic and olives in it) in a small jar at room temperature.
• Before serving, bring the broccolini to room temperature.
• Just before serving, toss the broccolini with the flavoured oil and finish with the fried shallots on top.