Broccolini with Lemon and Garlic

By Alison Needham

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Broccolini's long, tender stalks are completely edible and their mild-tasting loose florets and occasional yellow flowers are wonderfully delicious. I like to serve it simply, tossed in a bit of olive oil with a squeeze of lemon juice, so that its fresh flavor shines through.

Hands-On Time: 5 minutes
Ready In: 15 minutes
Yield: 4 servings

Ingredients
1 pound of broccolini or "baby broccoli"
1 tablespoon of extra virgin olive oil
2 cloves of garlic, slivered
2 tablespoons of water
Zest from one lemon
Juice from one lemon
Pinch of sea salt
Pinch of pepper

Directions

Rinse broccolini thoroughly. Cut of stem ends and peel thicker stems to get off any tough skin.
Drizzle olive oil in a large skillet. Add garlic cloves, and turn the heat to medium. When garlic begins to color and becomes fragrant add broccolini and sauté for 3 minutes.
Add water to the pan, cover and let steam for 3 minutes or until broccolini becomes crisp-tender. Add lemon juice, lemon zest, salt and pepper. Taste for seasoning and serve warm or at room temperature.