The pleasant but bitter flavor of broccolini or broccoli rabé (also known as rapini) blends well with other strong flavors like garlic, lemon or pepper. This simple dish can be served as a side or cooled to room temperature and used as a salad. 

• 1 pound broccolini, trim off ends, remove tough stems and wilted leaves  
•   3 teaspoons olive oil or vegetable broth 
•   Pinch red pepper flakes
•   ½ lemon, zest and juice
•   ½ teaspoon salt

 Bring large pot of lightly salted water to boil. Cook broccolini until tender, about 3-4 minutes. Do not overcook; you want it to be crisp. Drain and add to ice bath and drain again. Place on paper towels until needed.  Heat oil or broth over medium-high heat in a large skillet. Add lemon zest and cook for about 30 seconds. Add broccoli or broccoli rabé and cook until hot. Add lemon juice and salt. Serve.

Hint:

The key to zesting is not to push into the bitter white part between the skin and flesh. Just get the surface color of the fruit.