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Broccolini is a fun vegetable. It’s just fun to say, 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 two people – and it cooks up quick.
It has smaller florets than broccoli and longer stems, which are delicious and should be eaten. Technically, it’s a mix between broccoli and a Chinese leaf vegetable that looks a bit like kale.
So, yeah, it’s delicious and nutritious.
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. You still want a bit of bite – no mushy broccolini here – but it should soften enough to make it un-crunchy (yes, that’s a word here).
The whole process takes 10 minutes, which makes it an easy go-to side dish.
- 1 bunch broccolini, ends trimmed (leave plenty of stalk)
- 1 teaspoon olive oil
- 1-2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper or red pepper flakes, for a bit of heat
- Steam the broccolini for 4-6 minutes, until bright green and fork tender, but not overcooked
- Remove steamer basket and in the same pan, heat olive oil over medium-low heat.
- Add garlic and sauté for 30-45 seconds, until fragrant.
- Add broccolini, salt and pepper or red pepper flakes
- Saute and stir occasionally for 2-3 minutes.