BROCCOLINI – Tender-Crisp Yum
Broccolini (sometimes labeled “baby broccoli”) is a cross between gai lan (Chinese Broccoli) and common broccoli. The stalks are as skinny as asparagus, the leaves and tender buds alluringly tender.
Spicy Sauteed Broccolini (or Gai Lan) with Garlic
Yield; 6 servings
1 1/2 to 2 pounds broccolini (sometimes called baby broccoli), ends trimmed
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes, a little less perhaps to suit your taste
1/4 cup reduced-sodium fat-free chicken broth
Coarse salt to taste
1. Cook broccolini or gai lan in a 6- to 8-quart pot of boiling salted water until stalks 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 or clean kitchen towel.
2. Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over medium-high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is starting to turn golden, about 1 minute. Add half of broccolini and 2 tablespoons broth and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, broccolini, and broth. Season with salt.
Source: adapted from epicurious.com