Broccolini with Garlic and Lemon

Wash and dry the 2 bunches of broccolini and trim the dry tips off the ends. Broccolini is the kinder, gentler cousin of broccoli rabe - it's flavorful, but not bitter and is the perfect vehicle for garlic and lemon - what's not to love?

Heat a large pot of water to a boil and add a good pinch of kosher salt

While the water is heating, fill a large bowl with ice and some water

When the water is boiling, place the broccolini in the water

Cook the broccolini for 2-3 minutes until it's just a bit tender and bright green (known as blanching - creates great color and texture)

After 2-3 minutes of cooking, remove the broccolini and place it in the bowl of ice water. This will stop the cooking and ensure the vegetables don't get mushy

Once cooled in the ice water, drain the broccolini and set aside. I often do this ahead of time and then finish the recipe before dinner

Heat the 1 tablespoon of olive oil in a large sauté pan

Peel and chop the 2 cloves of garlic

Add the garlic and 1/8 teaspoon of red pepper flakes to the pan and cook, stirring often, for about 30 seconds

Add the blanched, drained broccolini to the pan and sauté until heated through - about 3-4 minutes

Zest the lemon with a Microplane or chop it very fine

Place the broccolini on a platter and squeeze the lemon juice on top

Sprinkle the broccolini with the lemon zest, serve and enjoy! This dish works beautifully hot, at room temperature or cold - the perfect side dish