Ingredients
1 lb. Broccolini, ends trimmed
2 Tbsp. olive oil
2 garlic cloves, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
Preparation
Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then drain in a colander. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté the garlic, stirring, until pale golden, about 30 seconds. Add the Broccolini, salt, and pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.
