Sautéed Broccolini with Pancetta and Gruyère | America's Test Kitchen

Ingredients

• 2 ounces pancetta, cut into ¼-inch pieces
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 3 garlic cloves, minced
• ½ teaspoon table salt
• ⅛ teaspoon red pepper flakes
• 1 pound broccolini, trimmed and cut into 1½-inch pieces
• 1 teaspoon grated lemon zest, plus lemon wedges for serving
• ¼ cup shredded Gruyère cheese