Broccoli is one of my favorite veggies, and I love its delicate baby sibling broccolini just as much, if not more.
This recipe is my new go-to veggie side dish. I've made it a few times in the last couple of weeks with a wide variety of main courses. I've been making an effort lately to choose recipes honoring the recently departed Gourmet magazine. This one proves that their recipes aren't all complicated or time-consuming like you might think. It's simple, with only a few ingredients, and really brings out the flavor of the fresh produce. It's especially appealing if you're a garlic fan like me.
Sauteed Broccolini with Garlic
Adapted from Gourmet
1/2 lb broccolini (1 bunch), ends trimmed
1 tbsp olive oil
1 large or 2 small garlic cloves, finely chopped
1/4 teaspoon salt
pinch black pepper
1. Cook broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, plunge quickly into ice water to stop the cooking, then drain in a colander.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until pale golden, about 30 seconds. Add broccolini, salt, and pepper and cook, tossing, until heated through, about 2 minutes.