The Green Line

The Green Line — broccolini blistered in olive oil and garlic, hit with Let’s Get After It Rub, and finished with a rain of Parmesan. Strong, simple, no shortcuts. Just how he’d want it.

Ingredients

• 1 lb broccolini, trimmed
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• ½ teaspoon Let’s Get After It Rub
• Salt, to taste
• ½ cup freshly grated Parmesan cheese (not optional)

Instructions

1. Bring a large pot of salted water to a boil. Blanch the broccolini for 1–2 minutes until bright green and just tender. Drain and pat dry.
2. In a wide skillet, heat olive oil over medium-high heat. Add garlic slices and sauté until golden and fragrant, about 1 minute. Remove garlic with a slotted spoon and set aside.
3. Add broccolini to the skillet in a single layer. Sear for 2–3 minutes, turning occasionally, until lightly charred and crisp-tender.
4. Season with Let’s Get After It Rub and a pinch of salt. Toss well to coat.
5. Transfer to a serving dish. Top with reserved garlic and a heavy shower of Parmesan.

Chef Paddy’s Tip

• Blanching makes the inside tender, but don’t skip the pan-sear—it brings the flavor and gives it bite.
• The cheese isn’t a garnish. It’s part of the build. Use the good stuff.

Let’s cook with heart and hustle.