Sauteed Broccolini and Garlic

• 2 tablespoons kosher salt
• 4 bunches broccolini (1 1/2 pounds)
• 3 tablespoons good olive oil
• 6 garlic cloves, minced

1. In a large pot, bring 8 cups of water and the salt to a boil.
2. Remove and discard the bottom third of the broccolini stems.
3. If some stems are very thick, cut them in half lengthwise.
4. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender.
5. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking.
6. Drain in a colander and set aside.
7. Heat the oil in a saute pan.
8. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes.
9. Add the broccolini and stir until heated through.

kosher salt, bunches broccolini, olive oil, garlic

Taken from www.foodnetwork.com/recipes/ina-garten/sauteed-broccolini-and-garlic-recipe.html (may not work)