Broccolini and chilli form a killer combination. This dish is a go-to when you want something easy and delicious. Usually I pair this with some form of grilled meat and call it dinner. As I write this, I’m realizing it would make a perfect side for a beautiful porchetta roast, especially along with some braised fennel. After biking to work all summer, I think my heart has finally recovered enough from my last pork belly escapade to try that out soon too.
This recipe works well with either broccolini or broccoli rabe. I prefer broccoli rabe, but some people find it to be too bitter.
You can also chop it up, then add it to some orecchiette with some grated parmesan and a healthy dose of olive oil for an exceptionally easy and delicious pasta dinner.
1 bunch broccolini or broccoli rabe (rapini)
2 cloves of garlic, sliced
1/2 tbsp dried red chilli flakes
3 tbsp olive oil
salt and pepper
- Set a saute pan to medium heat, then add the olive oil and garlic. Sauté for about 30 seconds, then add the broccolini. Continue to cook for 5 minutes, then add the red chilli flakes. Cook for another 2 minutes, then add salt and pepper and remove from heat. The broccolini should have a bit of crunch left to it, so don’t overcook!