Stovetop Lemon Garlic Broccolini by Simon Bukin

Prep broccolini: trim about 1 inch off the woody ends. If any stalks are thicker than a pencil, slice them in half lengthwise so everything cooks evenly.

Bloom garlic and chili: heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes and cook, stirring often, until the garlic is fragrant and just turning golden at the edges — don't let it brown.

Add the broccolini to the pan along with the kosher salt and black pepper. Toss to coat in the garlic oil and spread into an even layer.

Steam-sauté: pour in the water, cover the pan, and let the broccolini steam until bright green and just tender when pierced with a knife, about 3 minutes.

Uncover and let any remaining water cook off, then toss once or twice to lightly char the broccolini.

Off the heat, add the lemon zest and juice. Toss, taste, and adjust salt. Transfer to a platter and finish with a pinch of flaky sea salt. (Thicker stalks? Halve them lengthwise so they cook in the same time as the florets. For a deeper char, skip the cover and sauté hotter with an extra tablespoon of oil.)