This long-stemmed broccoli variation lends itself well to a spicy, snappy preparation.
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243 per serving
- 4 water
- 1 tablespoons salt
- 3 bunches broccolini
- 3 tablespoons olive oil
- 6 large garlic cloves, sliced
- 1/2 teaspoons crushed red pepper flakes
- 2 teaspoons kosher salt
- 1/2 teaspoons black pepper, freshly ground
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
Fill a large pot with 4 quarts of water. Bring to a boil with 1 tablespoon of salt. Cut off and discard the tough ends of the broccolini. Blanch broccolini in the boiling water for 2 minutes. Remove broccolini from boiling water and immediately place in an ice bath. Drain.
Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside.
Add broccolini to the hot olive oil. Add the red pepper flakes, salt, and pepper and cook over medium heat for 5 minutes, turning occasionally with tongs, until the stalks are tender but still al dente.
Add the reserved garlic and lemon zest and juice and serve hot.
Leave out the red pepper flakes and the pepper (and maybe the garlic if they don't like garlic).
Toss with pasta for a great dinner. Or cut up and eat in a chicken salad. Or make a great pureed soup.
All ingredients are easy to get.
Reduce the olive oil to 1 tablespoon but this is really healthy as is.