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.
Prep Time: 20 mins
Total Time: 30 mins
see savings2 poundsBroccolini (about 4 bunches)
see savings1/4 cupextra-virgin olive oil
see savings4garlic cloves, thinly sliced
see savings1 teaspooncrushed 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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