Broccolini Cheddar Melt

• 1 bunch broccolini (10 to 12 stems) or 1 large broccoli crown
• 3 garlic cloves, minced or pressed
• 2 teaspoons olive oil
• Salt and pepper
• 2 slices whole wheat or multigrain bread
• 3 ounces Cheddar cheese
• Dijon or yellow mustard

1. Rinse the broccolini and chop it into 1/2 inch-long pieces.
2. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender.
3. Sprinkle with salt and pepper.
4. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated.
5. Remove from the heat.
6. While the broccolini cooks, toast the bread.
7. Grate the cheese or cut it into thin slices.
8. Spread mustard on the toast and place on a broiler pan.
9. Top each piece of toast with cooked broccolini and then cheese.
10. Broil until the cheese is melted and bubbling, 3 to 5 minutes.
11. Serve hot, open-faced.
12. Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago.
13. It is milder tasting and more tender than broccoli, and the stalks dont need to be peeled.
14. For soup and sandwich night, have some Red Bean, Potato & Arugula Soup (page 124).

broccolini, garlic, olive oil, salt, whole wheat, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/broccolini-cheddar-melt-377135 (may not work)