Maggiano's Little Italy Copycat Recipe
1 1/2 lb broccolini (sometimes called baby broccoli; 3 bunches), ends trimmed
1/4 cup olive oil
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Cook broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp tender, about 5 minutes, then drain in a colander. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute half of garlic, stirring, until pale golden, about 30 seconds. Add half of broccolini, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.