broccolini with garlic, lemon and chilies

by Michelle


Broccolini is not baby broccoli. It’s a hybrid. Smaller florets and longer more tender stalks which makes the whole vegetable edible. With the addition of garlic, fresh lemon juice and crushed chili flakes, this chock full of goodness veggie becomes sinful but in a good way!


Broccolini with Garlic, Fresh Lemon and Crushed Chilies

1 bunch broccolini
2 tablespoons extra virgin olive oil
Juice of ½ lemon
1 clove of garlic, minced
½ teaspoon crushed red chili, or to taste
¼ teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes.
Drain immediately and immerse in a bowl of ice water.

In a large skillet, over medium high heat warm the olive oil.
Add the garlic and chili flakes and sauté for 1 minute .
Drain the broccolini then add it to the skillet and heat for 2 minutes.
Add the lemon juice and the pepper
Coat well before serving.

THE LOVE: Don’t over cook the broccolini. It tastes best a little crisp!

printable copy


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