1 bunch baby broccolini, just the ends of the stems trimmed
Zest of ½ a tangerine (about ½ teaspoon)
1/2 cup fresh Murcott tangerine juice
2 shallots, halved lengthwise and thinly sliced
1 teaspoon balsamic vinegar
1/4 teaspoon red-pepper flakes (optional)
Grated parmesan cheese (optional)
1. Bring a large pot of salted (about ½ teaspoon salt) water to a boil. Cook broccolini until just tender (12 to 15 minutes). Drain. Transfer to a serving bowl.
2. Meanwhile, in a small skillet, combine tangerine juice, shallots, vinegar, and pepper flakes, if using. Simmer over medium heat until reduced to 1/4 cup (3 to 4 minutes).
3. Spoon sauce over baby broccoli, add the tangerine zest, toss gently.
4. Serve and sprinkle with optional grated parmesan cheese.