2 bunches Broccolini (about 1 pound total)
1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes (optional)
1/2 cup water
Lemon wedges, for serving (optional)
-Rinse the Broccolini under cool water and shake off the excess water. Trim about 1/2-inch off the bottom of the Broccolini stems.
-Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Add the Broccolini and sauté until the Broccolini is bright green and some of the stems and tips of the florets are lightly charred, 5 to 7 minutes.
-Add the garlic, salt, and red pepper flakes, if using. Continue to sauté until the garlic is fragrant, about 30 seconds. Add the water, cover, and cook until the Broccolini is vibrant green and crisp-tender, 1 to 2 minutes. Serve immediately, with lemon wedges, if using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.