Garlicky Lemon Broccolini

This simple side dish is awesome- it's quick to make, delicious, and pairs well with lots of things. Broccolini (also called brocolette or baby broccoli) is a cross between broccoli and gai lan (Chinese broccoli). It's very tender and sweeter than broccoli, and the delicate stems do not need to be peeled. Here is a little write up about the nutritional benefits. I really love garlic, so I made this with a lot of garlic. If you're not such a fan of the stinking rose, reduce as desired. Other things you might try adding are a dash of toasted sesame oil, a pinch of red pepper flakes, or some shredded parmesan.

Garlicky Lemon Broccolini
2 bunches broccolini, rinsed and trimmed (I cut about an inch of the end of the stalk)
10 cloves garlic, sliced
2 tsp olive oil
juice of 1 lemon
dash of salt
Bring a large pot of water to boil on the stovetop. Submerge the broccolini and cook for about five minutes (you should be able to just pierce it with a fork). Drain and rinse with cold water (or submerge in an ice bath) to stop the cooking. Heat the olive oil in a frying pan and add the garlic slices. Cook until they are fragrant and starting to become golden colored. Add the broccolini, lemon juice, and a pinch of salt and stir well. Cook until the broccolini is heated through.