Step 1

Cut a small amount off the end of the broccolette. Trim the big stalks in half along the stem.

Step 2

Blanch the broccolette for 1 minute in a large pot of boiling salted water. Allow to dry on a plate with paper towel.

Step 3

Make the infused oil by Microplaning a clove of garlic and a zest of a lemon into the olive oil. Add the chili and mix.

Step 4

Sauté the broccolette in a hot pan with a tsp of olive oil. Don't let the olive oil burn, but make sure that the oil is hot before you add the broccolette. Cook for about 1-2 minutes or until the broccolette is very hot.

Step 5

Once the broccolette is hot, add about ⅔ of the infused oil and turn off the heat. Season with salt, lemon juice and toss around to mix well.

Step 6

Serve immediately and enjoy!