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