Pan-Seared Broccolini

• Kosher salt
• 2 bunches broccolini or broccoli di cicco or broccoli spears (about 1 pound)
• 2 tablespoons extra-virgin olive oil
• 4 medium cloves garlic, minced
• 1 teaspoon chile flakes

1. Bring a large pot of well-salted water to a boil.
2. Add the broccolini and cook until the florets are tender and the stalks start to soften a bit, 2 minutes or so.
3. Drain in a colander and run cool water over them to stop the cooking.
4. Drain, pat very dry with towels, and set aside.
5. Heat the oil in a large skillet over medium-high heat.
6. When hot, add half the broccolini and arrange it in a single layer.
7. Let the broccolini cook undisturbed until it starts to brown on the bottom, 2 to 3 minutes.
8. Transfer the broccolini to a plate, add the remaining broccolini to the pan, and sear in the same way.
9. When the second batch is seared, combine all the broccolini in the pan along with the garlic, chile flakes, and a couple pinches of salt.
10. Continue to cook, tossing constantly, until the garlic is aromatic, about 1 minute longer.
11. Season to taste with more salt and serve warm or at room temperature.

kosher salt, bunches broccolini, extravirgin olive oil, garlic, chile flakes

Taken from www.epicurious.com/recipes/food/views/pan-seared-broccolini-388293 (may not work)