Garlicky Broccolini

Contributed by Jason Travi

ACTIVE: 10 MIN
TOTAL TIME: 30 MIN
SERVINGS: 8

•FAST
•HEALTHY
•MAKE-AHEAD
•VEGETARIAN

Jason Travi recommends using a peppery olive oil to sauté 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.

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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

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.

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

Garlicky Broccolini

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Garlicky Broccolini

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