Broccolini strascinati

This February 2018 photo shows “dragged” (strascinati) broccolini in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)This February 2018 photo shows “dragged” (strascinati) broccolini in New York. This dish is from a recipe by Katie Workman. (Sarah Crowder via AP)

Servings: 4 to 6

Start to finish: 20 minutes

1-1/2 pounds broccolini

3 tablespoons extra virgin olive oil

Kosher salt to taste

3 cloves garlic, very thinly sliced

1/2 teaspoon red pepper flakes, or to taste

1/4 cup dry white wine

Trim the broccolini and cut it into 1-inch pieces, using the stems and the florets.

Heat the olive oil over medium-high heat in a large skillet (with a lid), the biggest one you have. Add the broccolini and cook, stirring to flip the pieces around occasionally, until they start to turn golden brown but are still crisp tender, about 8 minutes.

Season with salt; add the garlic and red pepper flakes; and saute for 30 to 60 seconds, until you can smell the garlic.

Add the wine and cover the pan for 2 minutes, allowing the liquid to come to a simmer. Remove the lid and saute for another minute until the liquid is almost evaporated and the broccolini is as tender as you like it. Remember that it will soften a bit more off the heat. Serve hot.

Nutrition information per serving: 86 calories; 58 calories from fat; 6 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 198 mg sodium; 4 g carbohydrate; 3 g fiber; 0 g sugar; 4 g protein.

Katie Workman, Associated Press