(Translated as dragged broccolini – reason unknown.)

2 BUNCHES BROCCOLINI                                     

3 TBS OLIVE OIL

4 GARLIC CLOVES – peeled, thinly sliced

SEA SALT – to your taste

RED PEPPER FLAKES – to your taste

3 TBS WHITE WINE

Rinse the broccolini and pat dry. Cut off about 1-inch from the bottom of the stalks and discard.

Heat the olive oil in a large skillet over medium heat. When hot add the garlic and slowly add the broccoli in the very large skillet (although it will reduce as it cooks). Add salt to taste.

Cook the broccoli until it turns a bright green and the garlic starts to color lightly 8-10 mins.

Sprinkle with the red pepper flakes and sauté for an additional few minutes.

Add the wine and cover the skillet. Cook for a few minutes. Remove the lid lower to a simmer and continue to cook until most of the liquid had evaporated and the broccolini is tender-crisp when pierced with the tip of a knife.

NOTE: Broccolini can be served as a side dish or added to cooked short pasta for a main course. During Lent we would even have it mixed in with eggs. And many other ways too as during the war it was an economical green to be used to make a meal.

BUON MANGIATA!