Grilled Broccolini with Capers and Garlic

 Jane Smith says, "A quick and elegant side for those who love garlic and the lemony taste of capers."

Never eaten broccolini (also known as baby broccoli)?  It is more tender than broccoli; you eat the florets and the stems. Broccolini is a cross between our broccoli and Chinese kale.  Just as for asparagus, choose the slimmest stems available.  Broccolini is usually bought in bunches of stems rubber banded together.

NOTE:  This recipe is best served immediately.  I have prepared it at home through step 4, then finished it in a friend's broiler when they were ready to sit down to dinner.  

Ingredients

Broccolini - figure 3 slim stalks per person if this is one of several sides.   Buy more if this is your main side.

Garlic - 1 medium to large clove per bunch, more if you are craving garlic  

Capers - 2 generous tsp per large bunch  I generally drain a little of the brine back into the container, but take a bit on the spoon.  Your guests are going to want to scrape the caper/garlic oil out of the bottom of the serving dish.  

Olive oil - 2 tsp per large bunch

Instructions

1)  Rinse broccolini.  Trim off the bottom edge to remove woody dry section - about 1". If you have tender slim stems, trim one long strip off of one side of the length of the stem to allow steam to penetrate.  If you have thicker stems (ex. the size of your thumb), peel two or three strips from the length of the stems.  You don't have to remove all of the outer "bark."

2)  Mince the garlic.

3)  Steam the broccolini for 1-3 minutes, depending on how thick the stems are.  Broccolini is best al dente; you are basically moisturizing it.

4)  Drain the broccolini.  Toss with the olive oil and garlic.  I generally toss it in the bowl or on the plate I plan to use to serve it.

5)  Place broccolini on a cookie sheet or jelly roll pan and broil on high.  How long you broil depends on your broiler, but you are looking for a little blackening / carmelizing on a few of the stems, but not trying to cook the broccolini more.

6)  Return the broccolini to the serving dish.  Add capers.  Toss and serve.