Broccolini has long, thick stalks and small florets. Broccoli rabe has slender stalks, larger florets, and leaves, as well as a slightly bitter flavor. Either will work in this quick sauté.
1 tablespoon olive oil
1 pound Broccolini, trimmed and cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 garlic clove, thinly sliced
How to Make It
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add Broccolini; cook 4 minutes, stirring occasionally. Stir in salt, pepper, and garlic; cook 2 minutes or until Broccolini is crisp-tender, stirring occasionally.
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