Garlicky Broccolini
Recipe from Food & Wine

Jason 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.

Dave Lauridsen

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Servings: 8
Prep Time: 20 mins
Total Time: 30 mins
Related Categories: Broccoli, Vegan, Vegetables, Vegetarian
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    2   pounds 
    Broccolini (about 4 bunches)
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    1/4  cup 
    extra-virgin olive oil
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    garlic cloves, thinly sliced
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    1   teaspoon 
    crushed red pepper

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.

The Broccolini can be kept at room temperature for up to 4 hours.
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