Spicy Sauteed Broccolini with Garlic

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Broccoli

  Raw

  2 lb or 907g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Trim and chop broccoli into small florets.
2. Cook broccoli in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
3. Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and saut, stirring, until garlic is golden, about 1 minute. Add half of Broccoli and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccoli, and stock. Season with salt.

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