This speedy, simple stovetop dish saves you oven space and can be prepared at the very last minute and then brought to the holiday table. Roma or plum tomatoes are the best choice this time of year.
2 teaspoons olive oil
1 large shallot, thinly vertically sliced
1 pound Broccolini, trimmed
1/4 cup dry white wine
1 large plum tomato, seeded and finely chopped
1/3 cup no-salt-added chicken stock (such as Swanson)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan, and swirl to coat. Add shallot, and sauté 2 minutes or until tender, stirring frequently. Add Broccolini; cook 2 minutes. Add wine and tomato. Cover, reduce heat to medium, and cook 3 minutes. Add chicken stock, salt, and black pepper; cook, uncovered, 4 minutes or until Broccolini is crisp-tender.
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