8 garlic cloves, minced
3 Tbsp. olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. red pepper, crushed
1 bunch (about 12 stalks) broccolini or 2 large stalks of broccoli, heads cut into florets and stems peeled and thinly sliced on the diagonal
• In a medium skillet, sauté the garlic in 2 Tbsp. of the olive oil on the lowest heat setting for 25 minutes, stirring occasionally. This will allow the flavor to mellow but will not burn the garlic.
• About halfway through the cooking process, sprinkle on the salt, pepper, and red pepper.
• Just as you are finishing the garlic, bring a medium pot of water to a boil. Add the broccolini and blanch it for just two minutes (if using broccoli, blanch it for 3 minutes). Drain it and put it into the skillet with the garlic and remaining 1 Tbsp. of oil. Toss until it is thoroughly coated. Serve immediately.
Makes 4 servings