Garlicky Broccolini


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.

Active Time:
10 mins
Total Time:
30 mins
8 servings


  • Kosher salt

  • 2 pounds Broccolini (about 4 bunches)

  • ¼ cup extra-virgin olive oil

  • 4 garlic cloves, thinly sliced

  • 1 teaspoon crushed red pepper


  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.

    Garlicky Broccolini
    William F. Dickey II

Make Ahead

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

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