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Kosher salt
1 pound broccolini, trimmed (about 3 bunches)
3 tablespoons olive oil
1 teaspoon lemon zest plus 2 tablespoons juice
2 tablespoons honey mustard
½ teaspoon red pepper flakes
2 tablespoons capers, drained and chopped
1 15.5-ounce can small white beans, drained 


  1. Cook broccolini in a large pot of salted boiling water for about 2 minutes, until the stalks are crisp-tender.
  2. Drain water and place the broccolini in an ice bath to cool. Drain. Pat the broccolini dry. Cut into large pieces.
  3. Dash together oil, lemon zest and juice, mustard, red pepper flakes, and ¼ teaspoon each of salt and pepper in a large bowl. Mix in capers.
  4. Put in broccolini and beans. Toss to coat the mix.


Recipe adapted from Good Housekeeping

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