1 tbsp canola, grapeseed, or peanut oil
2 garlic cloves, sliced paper thin
2 tsp salt-packed capers, rinsed
1/4 tbsp red pepper flakes
1 tbsp unsalted butter
1 1/2 lb/550 g broccolini, ends trimmed
Pinch of kosher salt
Heat the oil in a large frying pan over high heat until wisps come off the surface. Add the garlic, capers, and red pepper flakes and cook just until fragrant, about 30 seconds. Immediately add the butter and cook until melted and slightly browned.
Add the broccolini and a pinch of kosher salt and toss to coat. Cover the pan and cook, shaking the pan every 30 seconds so nothing sticks, until the broccolini is charred and knife-tender, 5 to 7 minutes.
Carefully remove the cover and add enough water to just coat the bottom of the pan. Shake the pan around to coat the broccolini and serve immediately.