Broccolini with Garlic
In this simple side dish, whole garlic cloves are gently cooked in olive oil, infusing the oil with their flavor. It’s a great way to prepare fresh broccolini without overpowering its relatively mild flavor.
Ingredients
- 1 lb. (500 g) broccolini, ends trimmed (about 2 bunches)
- 5 Tbs. (3 fl. oz./80 ml) olive oil
- 6 garlic cloves
- Kosher salt and freshly ground pepper
Directions
Bring a large pot three-fourths full of salted water to a boil over high heat. Have ready a bowl of ice water.
Add the broccolini to the pot and cook for 1 minute. Drain the broccolini and immediately transfer to the ice water to stop the cooking. Once the broccolini has cooled completely, transfer to a clean kitchen towel and pat dry.
In a fry pan over low heat, warm the olive oil. Add garlic cloves and stir to coat. Increase the heat to medium and cook until the garlic is lightly browned and begins to soften, about 5 minutes. (If the oil begins to smoke, turn down the heat.) Turn off the heat and, using a spatula, gently press on each clove to flatten slightly.
Add the broccoli rabe to the pan with the garlic and stir to coat with the oil until warmed slightly, about 1 minute. Season with salt and pepper and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen
