2 bunches broccolini (with leaves)
1 tablespoon olive oil
1-2 teaspoons minced garlic
½ teaspoon kosher salt
Freshly ground pepper
2 teaspoons grated lemon zest
Freshly ground pecorino cheese
Separate stalks and florets from two bunches of broccolini. Chop small and add to hot skillet with olive oil. Cook until sizzling over medium high heat.
Add roughly chopped leaves from same two bunches, and sauté until wilted. Add minced garlic and kosher salt.
Remove from heat and add freshly ground pepper to taste and grated lemon zest. Transfer to warmed plates and sprinkle with freshly ground pecorino cheese. Serve at once.
Recipe courtesy of owner/chef Sarah Hartford of Hartford Square, 300 Broadway NE, Albuquerque
Photo by Alison Penn