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| Garlic Sautéed Broccolini |
Ingredients
2 lb Broccolini [sometimes called baby broccoli] ends trimmed
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup chicken broth [low - fat and/or low - sodium recommended]
Method
Cook Broccolini in a large pot of boiling salted water until stems are crisp-tender,
about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold
water to stop cooking. Drain again and pat dry with paper towels.
Heat 1 1/2 teaspoons oil in a skillet over moderately high heat until hot but not
smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté,
stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2
tablespoons stock and cook, stirring, 2 minutes.
Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes,
Broccolini, and stock. Season with salt.
2 lb Broccolini [sometimes called baby broccoli] ends trimmed
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/4 cup chicken broth [low - fat and/or low - sodium recommended]
Method
Cook Broccolini in a large pot of boiling salted water until stems are crisp-tender,
about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold
water to stop cooking. Drain again and pat dry with paper towels.
Heat 1 1/2 teaspoons oil in a skillet over moderately high heat until hot but not
smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté,
stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2
tablespoons stock and cook, stirring, 2 minutes.
Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes,
Broccolini, and stock. Season with salt.
