Go to the Recipe: Blackened Broccolini
You probably mean a "higher smoke point" oil.
Aha. Noted and Fixed.
Using this as a canvas: same thing, but not really.
Trim and wash your broccolini. Lay it on a plate with a paper towel underneath. Cover the plate with a sheet of microwavable saran wrap. Microwave for 2 minutes. (I learned about microwavable wrap from Chef Steps, and it is the only kind I buy now. The paper towel absorbs some of the water that cooks out of the broccolini. You want the broccolini to be pretty dry for the next step.)
While the plate is cooling, add 1Tbs "higher smoke point vegetable oil" to a fry pan, and heat it up.
Add the broccolini to pan, and toast it until you have some blackened parts.
Then scatter some soy sauce over the broccolini. The soy sauce will evaporate just as it hits the pain, leaving an umami-salty flavor on the broccolini.
If you are feeding young children, the saltiness of Kikkoman Soy Sauce is just right. I have yet to find a child who does not like this salty-umami transformation of a vegetable. That the broccolini is chewy - requiring some extra time to ingest - works in your favor: Kids want to chew on this a lot. Plus, the shaker top on a bottle of Kikkoman is the right dispenser when adding soy sauce to the fry pan.
If the other dishes you are serving have enough saltiness already, then try Datu Puti soy sauce when making this. It is a Philippine soy sauce that has all the umami and none of the saltiness of classic soy sauce.
You can do the same thing with asparagus or any other vegetable that you can cut or shred down until it is about a half-inch high when flat lying on the frying pan. I have successfully fed multiple children with this one recipe.
