I love broccoli.  I love broccolini even more.  Why?  It looks fancy.  To be honest, it tastes the same to me as regular broccoli (although it is said to be sweeter.)  It has long, thin stems that are tender, unlike broccoli’s stems.  And unlike broccoli, the stems do not need to be peeled first.  Why not try it?


-1 Package Broccolini, ends trimmed
-3 Garlic Cloves, sliced thin
-1 Tablespoon Olive Oil
-Salt & Pepper to taste

In a large pot, boil salted water.  Boil broccolini for two minutes, and then plunge into an ice bath.  This will keep it a rich green color.

In a medium skillet, heat olive oil on medium high heat.  Toss garlic cloves in skillet until a deep golden brown, like so:

Remove from the skillet with a spatula and drain on a paper towel.  Leave the remaining olive oil in the skillet and saute the broccolini in the skillet for 5 minutes, until tender.  The olive oil in the skillet is important because it will be infused with delicious garlic flavor.  Serve with garlic chips on top, and add salt and pepper if desired.