Ingredients

• 1 1/2 lb Broccolini (sometimes called baby broccoli; 3 bunches), ends trimmed
• 1/4 cup olive oil
• 2 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then drain in a colander.
2. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of garlic, stirring, until pale golden, about 30 seconds. Add half of Broccolini, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.