Sauteed Broccolini with Chiles and Vinegar

1. 1

   Cut off and discard the dry ends of the broccolini.

2. 2

   Cut off about 2 inches from the stems; reserve the stems but keep the stems and heads separate.

3. 3

   Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.

4. 4

   Add the broccolini stems, season with salt, and cook them for 1 to 2 minutes until they begin to brown.

5. 5

   Add the remaining 2 tablespoons of olive oil and the florets, season them with salt, and cook, stirring the broccolini or shaking the pan occasionally, for about 2 minutes, until the florets begin to brown and soften.

6. 6

   Remove the pan from the heat, add 1/2 cup of water, cover, reduce the heat to medium low, and steam the broccolini until the water is evaporated and the broccolini is tender, about 2 minutes.

7. 7

   Add the garlic and cook for 1 to 2 minutes until it is golden brown, stirring frequently to prevent the garlic from burning.

8. 8

   Turn off the heat, add the vinegar and red pepper flakes, stir to combine them with the broccolini, and let the broccolini cook with the vinegar for about 1 minute from the residual heat of the pan.

9. 9

   Taste for seasoning and add more salt, if desired.

10. 10

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.