Broccolini is a green vegetable similar to broccoli but with a milder taste. It has smaller florets with thinner and more tender stalks. I use the whole vegetable except for the last half-inch of the stems.
- 1 bunch broccolini
- 1 ½ tablespoons olive oil
- 1 tablespoon sliced garlic
- ¼ teaspoon salt
- a pinch of crushed dried chili pepper
- ¼ to 1/3 cup chicken stock
- Wash broccolini by submerging and lifting in a big bowl of water to which a dash of white vinegar has been added.
- Let drain in a bowl. Spinning dry is not necessary.
- After discarding about ½-inch of the stems, cut the broccolini into ½-inch pieces.
- Heat a 10-inch stainless steel or enamel skillet for one minute over medium heat. Add 1 tablespoon oil and then the garlic. Turn heat to medium low and sauté the garlic until it just starts to take on some color. After the garlic has been in the pan for one minute add the salt and the chili pepper.
- Add the broccolini and toss; sauté about 1 minute, then add the stock a few tablespoons at a time. Simmer until evaporated then toss and add more stock as needed until the broccolini is tender, approximately 5 minutes. Dish. Drizzle with the remaining ½ tablespoon of olive oil and sprinkle with a little salt.