Saturday, February 9, 2008

Spicy Sauteed Broccolini with Garlic

I am not too versatile when it comes to side dishes, but I want to be. At Trader Joe's, they had the prettiest baby broccoli, so I used this recipe. Wowy- it was great. They were the way all veggies should be. Tender but still crisp.


Broccolini with sun-dried tomato and basil pasta with sun-dried tomato chicken sausage.
Click here for the pasta recipe.


1 lb broccolini (sometimes called baby broccoli)
1 Tbsp olive oil
2 garlic cloves, minced
1/2 tsp dried red pepper flakes
1/4 cup chicken stock

Cook broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add garlic and red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add the broccolini and stock and cook, stirring, 2 minutes. Transfer to a serving dish and season with salt.

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