Broccolini with Olive Oil and Garlic

Serves 4

If you have not tried broccolini, you really should. It is sometimes referred to as baby broccoli, but is actually a relatively new hybrid vegetable developed from crossing broccoli and Chinese kale. The result is a light, slightly peppery broccoli flavor. The florets are smaller than broccoli and are on the end of slender, tender stems. Broccolini costs a bit more than broccoli, but is very easy to clean and there is no waste. Technically, in this recipe the broccolini is steamed in a little water and then, when the lid is removed, quickly cooked in the same pan to remove the moisture. That is a typical Italian cooking method used for many vegetables. The recipe can be made in any amount needed.

Ingredients

• 1 pound broccolini, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1 teaspoon dried marjoram leaves
• Salt and pepper to taste
• Water as needed

If the bottoms of the broccolini stems look dry, cut off the very edge and discard. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Add the broccolini, marjoram, salt and pepper. Add just enough water to provide moisture in the bottom of the pan. Cover and cook until tender, about 20 minutes, adding a little more water if needed to prevent scorching. Uncover, increase heat to medium-high and continue to cook until all liquid has evaporated. Serve hot or room temperature.