Broccolini with Caramelized Garlic

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Photo and recipe provided by Bon Vivant

This method is an adaptation of the Chinese stir-fry, where greens are cooked quickly, over high heat which intensifies flavor and maintains their crunch and color. The garlic is slowly caramelized in oil, giving it a golden brown surface while remaining pillowy soft, its intense flavors mellowed by an extended period in hot oil.

4 garlic cloves, peeled and left whole
¼ to ½ cup olive oil plus 2 tablespoons
Half a pound/ 228 grams of broccolini stalks, washed and drained
Pinch of salt

Heat a saucepan that’s at least 2 inches deep, add ¼ cup of the olive oil and the garlic, making sure that most of the cloves are submerged in the oil. Add more oil if needed. Reduce the heat to medium and cook, stirring occasionally, until the cloves start to turn a light brown (about 8 minutes). Remove the garlic cloves with a slotted spoon and drain on paper towels.

Turn the heat back to high and add the remaining 2 tablespoons of oil. Add the broccolini to the pan in batches (be careful, it will splatter), and cover the pan for 30 seconds. Remove the lid, give the vegetables a quick stir, add more oil if needed to prevent them from sticking to the pan, cover and leave for another 30 seconds.

Remove the lid, stir again and season with salt, and cover the pot for one last time (another 30 seconds). Turn off the heat, sitr in the caramelized garlic cloves and serve piping hot with your main course.

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