Quick & Easy
Quick & Easy Sautéed Broccolini
Broccolini, with its long thin stems and small florets, is a cross between broccoli and gai lan or Chinese broccoli. This simple crisp-tender sautéed broccolini has zip from lemon and garlic and just a hint of heat from crushed red pepper. Serve alongside anything from roasted chicken to fish or steak.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 1/2 tablespoons finely chopped garlic
- 1 pound brussels sprouts, trimmed and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon crushed red pepper
- 2 tablespoons unsalted butter
- 1/3 cup grated parmesan cheese
Directions:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, until just starting to soften, about 1 minute. Add broccolini; stir to coat in oil. Add water and 1/4 teaspoon salt. Cover and cook, stirring once halfway through, until the broccolini is tender-crisp and bright green, 3 to 4 minutes. Uncover; stir in lemon zest, lemon juice, crushed red pepper and the remaining 1 tablespoon oil and 1/4 teaspoon salt. Remove from heat. Sprinkle with cheese. Serve with lemon wedges, if desired.