- 1 large bunch broccolini (about 1 pound), woody stems trimmed
- 5 tablespoons olive oil
- Salt
- 2 garlic cloves, sliced
- ½ teaspoon red pepper flakes
- 1 cup cooked, shredded chicken (optional)
- 2 cups cooked Rancho Gordo Zipper Cream Peas, with a little broth
- Freshly ground pepper
- Fresh lemon juice to taste
Serves 2 to 4
- Preheat the oven (or toaster oven) to 350°F.
- Cut the broccolini into thirds, then spread it out on a baking sheet and toss with 3 tablespoons of the olive oil. Season with salt. Roast the broccolini, shaking the pan often, until tender, about 12 minutes.
- Meanwhile, in a large Dutch oven or other ovenproof skillet over medium-low heat, warm the remaining 2 tablespoons olive oil. Add the garlic and red pepper flakes, and sauté until the garlic is fragrant, 2 minutes. Add the chicken (if using) and Zipper Cream Peas and cook, stirring gently, to heat through. Add the broccolini. Stir gently to combine. Season to taste with salt, pepper, and a squeeze of lemon.