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Broccolini with Garlic, Chili Flakes, and Vinegar

Servings: 4
Author: Pamela Salzman

Ingredients

  • Kosher salt
  • 1 pound broccolini or broccoli rabe about 3 bunches, washed and dry ends trimmed
  • ¼ cup unrefined cold-pressed extra-virgin olive oil
  • 6 garlic cloves thinly sliced lengthwise
  • ¼ teaspoon crushed red pepper flakes use more if you like it spicy
  • 2 Tablespoons red wine vinegar
  • Sea salt and freshly ground black pepper to taste
  • Parmesan for topping optional, I shave with ta vegetable peeler

Instructions

  • Fill a large pot with water and bring to a raging boil. Add a palmful of kosher salt. Submerge the broccolini in the salted water and cook for 2 minutes, until the stems just start to get tender. Drain and allow the excess water to drip off.
  • Warm the olive oil in a large skillet over medium heat. Add garlic and chili flakes. Saute for 30 seconds until just fragrant.
  • Add the broccolini to the skillet and season with salt and pepper. Yes, even though you salted the cooking water. Cook for 2-3 minutes, turning the broccolini in the oil and sweeping over the bottom of the skillet to ensure the garlic doesn’t burn.
  • Add the red wine vinegar and cook for 1 minute. I like to serve this immediately since acid (vinegar or citrus juice) will cause the broccolini to lose vibrancy.
  • Top with shaved Parmesan (optional)