1 bunch broccolini, bottom stems trimmed
Sea salt and freshly ground black pepper
¼ cup olive oil
2-3 spring onions, small dice
2 tablespoons finely chopped olives of choice
grated zest of 1 lemon
1 tablespoon chopped marjoram or oregano
3 cloves green garlic, coarsely chopped
1. Bring 2 quarts of water to a boil; add salt then the broccolini. Cook for 5 minutes (even if the water barely returns to a boil) then scoop into a colander to drain, reserving 1 cup of the cooking liquid. You can chop the broccolini into small pieces if you like, just smaller than bite-size.
2. Warm the olive oil in a wide skillet then add the onion, marjoram or oregano, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5-7 minutes. Stir in the olive paste; add the broccolini and stir well to coat. Taste for seasoning, add pepper to taste, then the lemon zest. Add the reserved cooking liquid and simmer very gently just until the broccolini is slightly tender, about 10 minutes or less.