1 bunch broccolini (about 1/2lb)
1 clove garlic
3 Tablespoons EVOO
1 pinch chili flakes- (we suggest Aleppo or Korean chili flakes, but if you don't have those, any chili flakes will do!)
1 pinch flaky sea salt (or regular old kosher salt is OK too!)
Bring a pot of salted water up to a boil.
Once you have a rolling boil drop in the broccolini. Blanch for about 4 mins, until bright green and tender, but still snappy. Remove the broccolini and set aside.
Using a zester or a microplane, grate the clove of garlic and combine with the olive oil, chili, and flaky salt in a small skillet over medium heat. Cook *just* until the garlic is fragrant, then remove from the heat. Careful not to burn!
Using the same zester/microplane, zest half of the lemon into the pan with the garlic, and then juice half of the lemon also into the pan, whisking to combine.
Toss the lemony garlic oil with the broccolini and serve alongside your short rib.
Perfect to pair with Highly Likely's Moroccan Braised Short Rib!