Broccolini with Olives and Capers

Broccolini is a more delicate version of its larger cousin, broccoli (which is just fine to use in this recipe if you can’t find broccolini). The entire stalk is edible, and there’s no need to trim it. 

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  Kosher salt
  
  


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  4 medium bunches broccolini (2 to 2-1/2 lb.)
  
  


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  6 Tbs. extra-virgin olive oil
  
  


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  2 tsp. minced garlic
  
  


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  2 Tbs. chopped pitted kalamata olives
  
  


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  2 Tbs. chopped capers (rinse only if salt-packed)
  
  


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  Freshly ground black pepper
  
  

Bring a large pot of salted water to a boil over high heat. Add the broccolini and stir to separate the stems. When the water returns to a boil, adjust the heat to a simmer and cook until crisp tender, 4 to 5 minutes. Drain well. (The broccolini may be prepared to this point up to 1 day ahead and refrigerated.)


Heat the oil in a large skillet over medium heat. Add the garlic and cook until softened, about 1 minute, taking care not to let it get any color. Add the olives and capers and cook for 1 minute more. Add the broccolini and toss to coat. If the broccolini was cooked ahead, keep tossing until heated through. Season to taste with salt and pepper, and serve.