Grilled Broccolini with Pistachio, Cured Olive, and Preserved Lemon

Broccolini is a cross between traditional and Chinese broccoli. It has a long edible stem and delicious broccoli-like florets on top. While this makes it a bit tricky to cook (cooking the stems through without overcooking the florets), it’s relatively easy to make this delicious green shine. This preparation is the best I’ve found so far: blanching and then grilling. You can even grill it ahead of time, refrigerate it, and serve it cool or at room temperature. If you use wood chips in a cha