-Wash 1 bunch of broccolini.

-Cut off about ½ inch of the bottom and peel off any tough skin.

-Cut each stem in half.

-Boil a large pot of salted water. Add the broccolini and cook uncovered until crisp-tender, 3 minutes, then drain.

-Heat 3 TBS extra virgin olive oil in a 12-inch heavy skillet over moderate high heat until hot but not smoking.

-Add 2 TBS minced ginger and 2 cloves chopped garlic, stirring for 15 seconds.

-Add broccolini and ½ tsp sea salt and sauté until just tender, about 2 minutes.