Garlicky Broccolini
For this recipe, chef Jason Travi recommends using a peppery olive oil to sauté the blanched Broccolini with the garlic and crushed red pepper. This dish is delicious with a variety of other vegetables as well, such as cauliflower, snap peas, or green beans.
Servings: 8
Ingredients
- Kosher salt
- 2 pounds Broccolini about 4 bunches (We've used ½ lb, or whatever size bunch you buy)
- ¼ cup extra-virgin olive oil
- 4 garlic cloves thinly sliced
- 1 teaspoon crushed red pepper
Instructions
- Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
- In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini, and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.