BROCCOLINI WITH GARLIC

ALTHOUGH THEY TASTE THE SAME, I PREFER BROCCOLINI TO BROCCOLI BECAUSE THE STEMS ARE THINNER AND COOK IN ABOUT THE SAME TIME AS THE FLORETS.  YOU CAN PARBOIL THEM AHEAD OF TIME IN PLENTY OF SALTED WATER, DUNK THEM IN COLD WATER TO STOP THEM COOKING, DRAIN AND FINISH LATER BY SAUTÉING THEM WITH GARLIC OR ONIONS.  THIS METHOD IS A BIT SIMPLER AND THE ADVANTAGE IS THE BROCCOLINI STAYS CRISPER. BUT EITHER WAY IS FINE.  IF SAUTÉED IN OLIVE OIL BROCCOLINI IS A PERFECT ROOM-TEMPERATURE DISH, WHICH IS COMMONLY THE WAY IT'S SERVED IN ITALY.  JUST TO COMPLICATE MATTERS, WHEN I SERVE IT WITH A HOLLANDAISE, I STEAM IT.  TAKE YOUR PICK.  

 1 lb BROCCOLINI
 4 GARLIC CLOVES
 1 LEMON CUT INTO WEDGES
 FRESH MINT, TARRAGON, PARSLEY, CILANTRO, OR CHIVES OR A COMBO OF TWO.
 CHILI PEPPER FLAKES (OPTIONAL)

1

PICK THROUGH THE BROCCOLINI. TRIM THE ENDS OF THE STEMS AND DISCARD ANY STEMS WHICH ARE PARTICULARLY THICK.

PEEL AND SLICE GARLIC INTO THIN SLICES.

HEAT ABOUT A 1/3 CUP OF OLIVE OIL IN A FRYING PAN.

ADD THE BROCCOLINI, SALT AND PEPPER, AND TOSS IN THE HOT OIL WITH TONGS FOR ABOUT A MINUTE. (ADD A PINCH OF HOT PEPPER FLAKES IF YOU LIKE.)

LOWER THE HEAT AND ADD THE GARLIC. CONTINUE TO TOSS THE BROCCOLINI WITH THE GARLIC UNTIL YOU CAN JUST SMELL THE GARLIC. YOU DON'T WANT THE GARLIC TO BROWN.

IMMEDIATELY POUR IN A CUP OF WATER.

RAISE THE HEAT AND KEEP TURNING THE BROCCOLINI UNTIL IT IS TENDER ENOUGH TO EAT, ABOUT 2 MINUTES. REMOVE TO A SERVING PLATE WITH TONGS.

SCATTER WITH FRESH HERBS AND SERVE WITH LEMON WEDGES.

SERVES 4

Ingredients

 1 lb BROCCOLINI
 4 GARLIC CLOVES
 1 LEMON CUT INTO WEDGES
 FRESH MINT, TARRAGON, PARSLEY, CILANTRO, OR CHIVES OR A COMBO OF TWO.
 CHILI PEPPER FLAKES (OPTIONAL)

Directions

1

PICK THROUGH THE BROCCOLINI. TRIM THE ENDS OF THE STEMS AND DISCARD ANY STEMS WHICH ARE PARTICULARLY THICK.

PEEL AND SLICE GARLIC INTO THIN SLICES.

HEAT ABOUT A 1/3 CUP OF OLIVE OIL IN A FRYING PAN.

ADD THE BROCCOLINI, SALT AND PEPPER, AND TOSS IN THE HOT OIL WITH TONGS FOR ABOUT A MINUTE. (ADD A PINCH OF HOT PEPPER FLAKES IF YOU LIKE.)

LOWER THE HEAT AND ADD THE GARLIC. CONTINUE TO TOSS THE BROCCOLINI WITH THE GARLIC UNTIL YOU CAN JUST SMELL THE GARLIC. YOU DON'T WANT THE GARLIC TO BROWN.

IMMEDIATELY POUR IN A CUP OF WATER.

RAISE THE HEAT AND KEEP TURNING THE BROCCOLINI UNTIL IT IS TENDER ENOUGH TO EAT, ABOUT 2 MINUTES. REMOVE TO A SERVING PLATE WITH TONGS.

SCATTER WITH FRESH HERBS AND SERVE WITH LEMON WEDGES.

SERVES 4

BROCCOLINI WITH GARLIC
Share
Leave a Reply

Your email address will not be published. Required fields are marked *