Sautéed Broccolini with Garlic Recipe
This is a traditional and wonderful way to serve broccolini, broccoli, cauliflower, kale or other Brassicas. Sometimes the best way is also the simplest. And don’t throw out those stems! They may seem tough, but prep by peeling off the tough outer skin with a potato peeler, then slice into bite-sized pieces.
- 1 bunch broccolini, or sliced broccoli head florets
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp red chili flakes
- 1 to 2 Tbsp water
- 1/2 lemon for juicing
- Salt and pepper to taste
- Steam broccolini until bright green and slightly tender but still crisp (it should snap when bent). Remove and quickly cool in an ice bath or under cold running water. Set aside.
- In a large sauté pan, heat oil over medium-high heat, when the oil is hot, but not smoking, add garlic and sauté until soft and acutely fragrant, being careful to not let it brown. Stir in red chili flakes, steamed broccolini and water.
- Season with salt and pepper, cover and cook for 1 minute. Remove from heat, plate and squeeze lemon juice over broccoli. Serve immediately.