- 2 lb Broccolini (sometimes called baby broccoli) or broccoli rabe, ends trimmed
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon dried hot red pepper flakes
- 1/4 cup low-fat chicken stock or low-sodium fat-free chicken broth
- Available at specialty produce markets and many supermarkets.
- Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
- Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.