Garlicky Broccolini

By t1bishop

Travi recommends using a peppery olive
oil to saute the blanched Broccolini with
the garlic and crushed red pepper. The
recipe is delicious with a variety of other vegetables as well. such as cauliflower, snap peas or green beans.

Ingredients

• Salt
• 2 pounds Broccolini (about 4 bunches)
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 teaspoon crushed red pepper

Details

Servings 8

Preparation

Step 1

1. 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.
2. 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.
MAKE AHEAD The Broccolini can be kept
at room temperature for up to 4 hours.