Although I thought I'd be eating brown rice with weeks-old onion for dinner, I was pleasantly surprised to find some beautiful broccolini waiting in my fridge. If you're new to this relatively unusual green, it looks almost like broccoli rabe, but its flavor lacks the bitterness. It's more like a child of spinach and broccoli.
Forsaking the rice, I decided to toast whole wheat bread and make it interesting with a light coating of caper aioli. I added some garlic to the aioli and skipped it when sauteing the greens - something I rarely leave out when sauteing. The result was a completely satisfying light meal with bright leafy greens. Go easy on the aioli though, a little goes a long way.