INFUSE: Add the garlic and olive oil to a cold skillet over low heat. Allow the pan to heat up and the garlic to warm through and start to sizzle slowly, stirring towards the middle and end, so the garlic cooks evenly; this usually takes 8-10 minutes total. When sizzling, add the red pepper flakes and stir to combine.

SAUTE: Add the broccolini to the pan and kick the heat to medium-low. Allow the broccolini to turn bright green and become tender; for about 6-8 minutes, tossing frequently and moving any garlic over the broccoli so that it doesn't continue to cook in the oil. You can also add a tablespoon of water and cover the skillet if you prefer the broccolini less crunchy. Season with salt, toss to combine and serve immediately. We like it as is, but you could also hit it with juice from lemon wedges for a little acid or sprinkle it with parmesan cheese.