Ginger Broccolini

-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.

Broccolini with Feta Cheese, Pine Nuts, Kalamata Olives and Lemon

-Trim the ends off of 1 bunch of broccolini. Cut into thin slices the long way.

-Rinse under cold water and then add them to a large skillet with a lid while still wet.

-Drizzle with olive oil, cover and cook over medium heat until just tender (5-7 minutes max), adding water if necessary.

-Put the broccolini in a medium sized bowl.

-Add the following:

1/2 cup crumbled feta

The juice of 1 lemon

A handful of pine nuts

10-15 pitted and halved Kalamata olives

Some sea salt

-Toss and serve warm, though this dish is also good as a cold salad.