Sautéed Broccolini
Ingredients
A note about gluten: When made with a gluten-free vegetable broth, this recipe is gluten free.
11 oz. (2 bunches)
broccolini
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
minced garlic
¼ cup
vegetable broth or water
1- 2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department), optional
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
Wash broccolini and allow to drain well; cut larger stalks in half for more even cooking and place on paper towels to draw out any excess water. In a large skillet, heat olive oil and garlic over medium heat; allow garlic to sweat in the pan for about 2 min. Increase heat to medium-high; add broccolini to the skillet. Cook for 3 min.; turn broccolini and cook for 3 min. more. Add vegetable broth or water to the skillet; simmer broccolini until liquid is almost evaporated and stalks are tender (about 3-4 min.). Transfer to a serving dish; drizzle with any remaining cooking liquid and garlic from the pan. Drizzle with lemon juice; season with salt and pepper to taste.
