Broccolini with Garlic

Broccolini is a beautiful cross between regular old broccoli and Chinese kale. It was developed in California by the Sakata Seed Company of Yokohama, Japan. It provides small broccoli flowerettes with long, slender stalks and deep green leaves. Broccolini has a sweeter flavor and has a more tender texture than ordinary broccoli. So, if you’re lucky like me, your fussy eaters may actually enjoy this hybrid 🙂

Here’s a great recipe I found at Williams-Sonoma on how to prepare it.

Heat some olive oil in a non-stick skillet over medium heat.

Toss in some very thinly sliced garlic.

Cook until it’s slightly browned. Remove with a slotted spoon and set aside.

In a large pot of boiling salted water, cook broccolini for 2-3 minutes.

While it’s cooking, get a large bowl filled with ice water.

Once it’s cooked, plunge right into the the ice bath.

Remove from the water and pat dry with a few paper towels.

Increase the pans heat to high and add the broccolini in. Season with a little salt and pepper and saute for 5-10 minutes until tender.

Remove from pan and add to serving dish. Sprinkle with garlic slices and serve immediately.

Broccolini with Garlic

Ingredients

1 bunch Broccolini, ends trimmed
1 Tablespoon Extra Virgin Olive Oil
1 garlic clove, thinly sliced
Salt and pepper, to taste

Instructions

In a large pot of boiling salted water, cook broccolini for 2-3 minutes.
Once cooked, plunge it right into the an ice water bowl.
Remove from the water and pat dry with a few paper towels.
Heat olive oil in a non-stick skillet over medium heat.
Toss in the very thinly sliced garlic and cook until it's slightly browned. Remove with a slotted spoon and set aside.
Increase the pans heat to high and drop the broccolini right in. Season with a little salt and pepper and saute for 5-10 minutes until tender.
Remove from pan and add to serving dish. Sprinkle with garlic slices and serve immediately.

Notes

Recipe slightly adapted from Williams Sonoma

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