Alright, enough ado: on to the broccolini! Here's the recipe as we make it most nights, as a main dish for two people. You can easily halve, double or otherwise shift the proportions for this dish; it's very forgiving.
2 bunches baby broccoli/broccolini (regular broccoli can be substituted; just cut the broccoli into florets, and cut the stalk into long sticks)
1 Moroccan-style (also known as American-style) preserved lemon
dried red pepper flakes
salt and pepper
8 oz nonfat plain greek yogurt (we liked to use Fage for this)
2-3 Tbs. extra virgin olive oil (this is the time to use the really good stuff, if you have some on hand)
1-2 Tbs chopped fresh mint
salt and pepper
Preheat oven to 400° Fahrenheit. Place broccolini (or broccoli florets and sliced stalk) onto a heavy baking sheet or roasting pan. Chop preserved lemon. Drizzle broccolini with olive oil (1-2 Tbs is fine), sprinkle lemon bits over the broccolini, and top with a few pinches of dried red pepper flakes (to taste). Season with salt and pepper, using a light hand with the salt - remember, the preserved lemon is very salty! Toss broccolini until it is evenly coated with oil and seasonings.
Roast broccolini in oven until florets are starting to darken and develop a slight char, about 15-20 minutes.
Meanwhile, make yogurt sauce:
Stir together nonfat plain yogurt, chopped mint, and olive oil with salt and pepper to taste. A note on how much olive oil to add: make sure that the flavor of the olive oil comes through; this sauce should not simply taste like yogurt; you should be able to detect some of the fruity flavor of the oil. Add a bit of salt to balance the sour tang of the yogurt.
When broccolini is done, pile on a platter and served with yogurt sauce on the side (or drizzle yogurt sauce over if you like).