By Christine Vartanian Datian
1 large bunch broccolini, ends trimmed
1 large roasted red bell pepper, peeled, seeded, diced
1/2 medium onion, minced
1/2 cup black or Kalamata olives, chopped
4 large cloves garlic, minced or chopped
1/2 teaspoon sea or Kosher salt
Dash of fresh ground pepper
Juice of one lemon plus 1 teaspoon lemon zest
Crumbled Feta cheese or fresh grated Parmesan cheese
Olive oil, crushed red pepper flakes
Toasted chopped walnuts or almonds
Wash broccolini and trim the ends; cut in pieces or lengthwise. Bring a large pot of lightly salted water to a boil and cook broccolini for 5-6 minutes or until tender. Remove from heat, drain, and place in a large bowl.
In a skillet, sauté the garlic and onions in a few tablespoons of olive oil until onions are light brown. Toss the garlic and onions with the broccolini and add the red pepper, salt, pepper, olives, lemon juice, lemon zest, and a dash of olive oil, and toss.
To serve, top broccolini with choice of cheese, red pepper flakes, and toasted walnuts or almonds, if desired. Serve sliced lemon on the side.
*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at <http://www.thearmeniankitchen.com/> http://www.thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: < <http://www.myrecipes.com/search/site/Datian> http://www.myrecipes.com/search/site/Datian> <http://www.myrecipes.com/search/site/Datian> http://www.myrecipes.com/search/site/Datian