I have been on a Broccolini tirade lately. It is a bit more delicate then it's cousin. A hybrid of Broccoli and Chinese Kale. It is a tender, slightly sweet vegetable. So when cooking Broccolini less is more. It needs very minimal cooking time. Which is probably why I like it so much for a quick side with a grilled steak or over some pasta. This is my favorite recipe that I've come up with so far. Slightly sweet from the red onions, spicy from the red pepper and fried garlic and tart from the fresh cherry tomatoes. This is also fabulous with Burrata!!!
4 Tbs extra virgin olive oil
8 Cloves garlic sliced thin
1/2 Lg red onion sliced thin
2 Tbs sugar
1 Tsp crushed red pepper
1 Cup sliced cherry tomatoes
1 Tbs Lemon Zest
Cracked black pepper to taste
Heat Olive Oil in large saute pan on low. Add sliced garlic until slightly browned.(very slightly browned or it will be bitter ) Remove onto paper towel and set aside.
Add onions to oil. Saute slowly until soft about 10 minutes. Add sugar to caramelize. Add crushed red pepper.
Set pan on stove with water to boil. Blanch Broccolini for 1 minute
Remove with slotted spoon and add to saute pan.
Add tomatoes, garlic lemon zest salt and pepper heat thru briefly.
That's it Enjoy!