Shallots and garlic are a nice complement to the peppery bite of the Broccolini.
- 1/2 pound Broccolini or broccoli spears
- 1 shallot, sliced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 to 2 teaspoons lemon juice or white balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Place Broccolini in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until tender. Drain well. Remove and keep warm.
- In the same skillet, saute shallot in oil until tender. Add garlic; cook 1 minute longer. Add the Broccolini, lemon juice, salt and pepper. Saute for 1-2 minutes or until heated through. Yield: 3 servings.
Originally published as Broccolini with Shallots in The Taste of Home Cookbook 2008, p371
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