Recipes

Cut off and discard tough lower stems of broccolini, and separate stalks.  Chop stalks into 1″ lengths and separate the florets.  Crush garlic with the flat side of a chef’s knife, remove and discard papery skin, and slice garlic thinly.  Heat oil in a large skillet until shimmery but not smoking.  Add garlic and red chile flakes.  Cook, stirring for about 30 seconds.  Lower heat if pan is too hot.  Do not burn the garlic or it will be bitter.  Add the broccolini and sauté, stirring constantly, for about 2 minutes.  Add 2 Tbsp water and cover pan to steam brocollini until al dente.  Remove lid and let any remaining water evaporate.  Add lemon juice and salt.  Toss well, taste for salt-sour balance and adjust if needed.  Sprinkle with freshly grated Parmesan.