Rinse the broccolini under cold water and then pat dry to remove any excess moisture. Trim about ½ inch off from the bottom of the stem.
Bring a large pot of salted water to a boil. Add the broccolini to the pot and cook for around 1-2 minutes or until tender with a bit of a bite. If you prefer them softer, cook for an extra minute or two. The veggies should retain their bright green color.Once ready, drain well.
While it is boiling, thinly slice or chop the garlic.
In a large skillet, heat the olive oil over medium heat. Then add the garlic and saute for around 1 minute. Stir constantly, making sure it doesn't burn.
Increase the heat to high, add the broccolini to the garlic and oil, and toss to thoroughly coat the veggie. Sauté for another minute or so.Season with salt and pepper and serve.
Notes
This is best enjoyed immediately. Store any leftovers in an airtight container in the fridge for about 4 days. You can add them cold to salads or omelets or reheat them (in the microwave at 30-second intervals or on the stovetop over medium heat until heated through). Check the blog post for more tips and answers to top FAQs!