Recipes Garlicky Broccolini 5.0 (3,355) 3 Reviews For this recipe, chef Jason Travi recommends using a peppery olive oil to sauté the blanched Broccolini with the garlic and crushed red pepper. This dish is delicious with a variety of other vegetables as well, such as cauliflower, snap peas, or green beans. By Jason Travi Jason Travi Jason Travi is the former chef of Los Angeles hot spots Fraiche, Riva, littlefork, and Superba Food & Bread. He was the executive chef at Amazon in Seattle and is currently the senior director of development at Freshly. Food & Wine's Editorial Guidelines Updated on September 14, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 30 mins Yield: 8 servings Ingredients Kosher salt 2 pounds Broccolini (about 4 bunches) ¼ cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed red pepper Directions 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. William F. Dickey II Make Ahead The Broccolini can be kept at room temperature for up to 4 hours. Rate it Print