Neely’s Broccolini

Was visiting with my sister-in-law, who is an outstanding cook. Nobody makes veggies as yummy as she does. She made a batch of “broccolini”. That was the first time I’d heard of broccolini, which is apparently a variety of broccoli…or akin to broccoli rabe, or some sort of fairy magic, I’m not sure what. But more important than that…she gave me her basic recipe. I’m not entirely convinced there isn’t some kitchen witch-ness or wizard-y juju going on…haven’t quite replicated her results, but close. She says this is her basic technique for all veggies. All I know is that it tastes good. Heaven knows it is healthy – excellent for both the low-fat and low-sugar ‘bloodlists’ Which makes the case for the voo-doo-ish aspect…anything that makes me like healthy veggies this much HAS to be supernatural.
In a large skillet over medium heat:

1/3 – 1/2 cup olive oil
2-3 garlic cloves sliced thin

Warm garlic in the oil until it is fragrant

add 4-5 cups of rough chopped broccolini (or broccoli florets)a
1/2 cup water
salt and pepper to taste

cover and cook 5 minutes for a crunchier end result, 10 minutes for softer

uncover, stir, and continue cooking until water is gone, stirring frequently.

Serve and enjoy


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