This is a classic Italian dish, and I believe is “classic” because it is so very delicious. The ingredients are interchangeable as long as there is plenty o’ garlic, greens and those thar beans!
Here is a pleasant summer variation, close to standard:
new or older onion, sliced in half-moons or quarters
garlic cloves, rough minced
chicken or vegetable stock
Cut up onion and garlic. Sauté onion in olive oil until soft. Add garlic and crushed red pepper, and cook for 1-2 minutes until fragrant. Rinse broccolini and add to sauté pan with S&P. Turn up heat and add stock.
Turn in stock, cover and cook on medium for about 5 minutes until just under crisp tender. Add beans to warm through about 3 minutes.
Serve with drizzle of lemon juice or vinegar, olive oil, and grated parmesan.