Garlicky broccolini is a quick and easy veggie side dish -- ready in just 10 minutes -- and a great recipe for trying a simple but delicious way to enjoy broccolini.

Have you ever tried broccolini?

I think it's a pretty fun vegetable. It’s just fun to say even, don’t you think? My three-year-old does at least. 😉

It’s also a yummy vegetable and an easy one to work into your repertoire.

It comes in a small bunch - only really enough for 2-3 people, assuming you do really like it - and it cooks up quickly.

It has smaller florets than broccoli and longer stems, which are delicious and should be eaten. (Don't worry, they aren't as fibrous and tough as broccoli stems.)

Technically, broccolini is a mix between broccoli and a Chinese leaf vegetable that looks a bit like kale. A bit of a mash-up.

So, yeah, it’s delicious and nutritious and all the good things.

Plus, it's a nice step away from the standard broccoli, green beans and peas rotation I tend to find myself in for vegetable side dishes.

For broccolini, I like to steam it a bit, then sauté it (in the same pot, to keep clean-up easy) with some garlic and season with salt and pepper. Very simple but adds great flavor.

Plus, I always have those things on hand, so anytime I pick up some broccolini at the store, I'm good to go. Gotta love recipes like that.

Just a note on texture: You still want a bit of bite - no overcooked or mushy broccolini here - but it should soften enough to make it tender and un-crunchy (yes, that’s a word here, go with it).

The whole process still only takes about 10 minutes, which makes it an easy go-to side dish for any night of the week.

And if you need other side dish inspiration, check out Parmesan roasted broccoli and green beans with mustard butter sauce. Or check out company carrots for an old classic recipe that's great at holidays and special occasions.

So many veggies, so little time.

And if you haven’t already, you should definitely give broccolini a try. I think it'll make it into your regular veggie side dish rotation.

Happy cooking and enjoy!

XO,

Kathryn