Garlicky Broccolini

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.

Recipe from Food & Wine
Garlicky Broccolini
Dave Lauridsen
SERVINGS
8
PREP TIME
20 mins
TOTAL TIME
30 mins
by 1.0 1  person
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Related Categories:

Broccoli, Vegan, Vegetables, Vegetarian
Ingredients
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  • Salt
  • 2 pounds Broccolini (about 4 bunches)
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper
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A´oli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
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:
1. 
The Broccolini can be kept at room temperature for up to 4 hours.
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