Fried Broccolini with Chilis and Shallots

SERVES 4 TO 5

We grew up with broccoli, straight up. I later learned, like our large family, there are cousins, nonrelatives and more, and we love them all! Broccoli’s younger sibling is broccolini; it has longer stems and curled leaves but doesn’t have florets like regular broccoli. Broccoli rabe, or rapini, is more bitter, and it’s actually part of the turnip family. Spigarello is heirloom and the parent of rabe. Restaurant chefs love spigarello for its earthiness, bitterness and beauty — it’s the new stand-in for kale. Try them and love them all!

1 bunch broccolini or spigarello (broccoli rabe), chopped into long florets 1 tsp chili flakes 1 tbsp oil 2 small shallots, chopped

Rind and juice of 1 lemon

Salt and pepper

MAKE BROCCOLINI

1. In medium pot of salted boiling water, blanch broccolini for 2 minutes, then run under cold water and reserve in ice-cold water. Dry.

2. In medium frying pan, heat oil. Fry chili flakes in oil and add shallots. Fry over high heat until crispy. Add broccolini to pan and fry until softened. Grate lemon rind and squirt lemon juice over top and season with salt and pepper.