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Ingredients

  • 8 garlic cloves, thinly sliced
  • 1/4 cup Filippo Berio┬« Extra Virgin Olive Oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 pounds broccolini, ends trimmed
  • 1 teaspoon Food Club sea salt
  • 2 tablespoons fresh lemon juice

DIRECTIONS

  1. In small saucepot, heat garlic, oil and crushed red pepper to a simmer over medium-high heat. Reduce heat to medium-low; cook 8 minutes. Strain oil reserving garlic.
  2. In large bowl, toss broccolini with garlic oil and salt. Heat large, deep skillet over high heat until hot. In 2 batches, add broccolini and cook 2 minutes or until charred in spots without stirring; turn broccolini and cook 3 minutes longer or just until crisp-tender. Transfer to serving bowl.
  3. Add lemon juice and reserved garlic; toss to combine.

NUTRITION
  • 80 Calories
  • 6g Fat (1g Saturated)
  • 0mg Cholesterol
  • 226mg Sodium
  • 6g Carbohydrates
  • 1g Fiber
  • 3g Protein
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