Garlicky Broccolini

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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  • Active:
  • Total Time:
  • Servings: 8


  • Salt
  • 2 pounds Broccolini (about 4 bunches)
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper

How to make this recipe

  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

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

Contributed By Photo © Dave Lauridsen Published February 2010

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