Recipe for the week of February 12 - 18, 2024

Broccolini with Garlic, Chili Flakes, and Vinegar (Serves: 4)

INGREDIENTS:

  • Kosher salt

  • 1 pound broccolini or broccoli rabe, about 3 bunches, washed and dry ends trimmed

  • ¼ cup unrefined, cold-pressed extra-virgin olive oil

  • 6 garlic cloves, thinly sliced lengthwise

  • ¼ teaspoon crushed red pepper flakes (use more if you like it spicy)

  • 2 Tablespoons red wine vinegar

  • Sea salt and freshly ground black pepper to taste

  • Parmesan for topping (optional, I shave with ta vegetable peeler)

INSTRUCTIONS:

  1. Fill a large pot with water and bring to a raging boil. Add a palmful of kosher salt. Submerge the broccolini in the salted water and cook for 2 minutes, until the stems just start to get tender. Drain and allow the excess water to drip off.

  2. Warm the olive oil in a large skillet over medium heat. Add garlic and chili flakes. Saute for 30 seconds until just fragrant.

  3. Add the broccolini to the skillet and season with salt and pepper. Yes, even though you salted the cooking water. Cook for 2-3 minutes, turning the broccolini in the oil and sweeping over the bottom of the skillet to ensure the garlic doesn’t burn.

  4. Add the red wine vinegar and cook for 1 minute. I like to serve this immediately since acid (vinegar or citrus juice) will cause the broccolini to lose vibrancy.

  5. Top with shaved Parmesan (optional)

Enjoy!

Jim Tinsky