Charred Broccolini With Garlic-Caper Sauce

• 1 tablespoon canola
• 2 garlic cloves, sliced paper thin
• 2 teaspoon salt-packed capers, rinsed
• 1/4 teaspoon red pepper flakes
• 1 tablespoon unsalted butter
• 1 1/2 pounds broccolini, ends trimmed
• pinch of kosher salt

1. Heat the oil in a large frying pan over high heat until wisps come off the surface.
2. Add the garlic, capers and red pepper flakes and cook just until fragrant, about 30 seconds.
3. Immediately add the butter and cook until melted and slightly browned.
4. Add the broccolini and a pinch of kosher salt and toss to coat.
5. Cover the pan and cook, shaking the pan every 30 seconds so nothing sticks, until the broccolini is charred and knife-tender, 5 to 7 minutes.
6. Carefully remove the cover and add enough water to just coat the bottom of the pan.
7. Shake the pan around to coat the broccolini and serve immediately.

canola, garlic, salt, red pepper, unsalted butter, broccolini, kosher salt

Taken from www.foodrepublic.com/recipes/charred-broccolini-with-garlic-caper-sauce-recipe/ (may not work)