Wait a minute...didn’t I just have a big leafy green vegetable with broccoli hidden in the title? Yes, but this broccolini is mighty different from that slightly bitter one. I’ll admit I didn’t know the difference until an infamous episode of little cooking show and one tall fella. But the poor guy has had enough grief over one dish, so instead of discussing the horror, I just wondered where I could find some of this stuff and what it should taste like.
When I saw it at the local farmer’s market, I decided to give it a go. This very simple recipe could be used interchangeably with any number of greens, including that broccoli rabe. It’s a great introduction to the different flavors this dish has. If you have some more elaborate recipes, I’d love to hear them.
Dinner Tonight: Sautéed Broccolini
About This Recipe
- 1 bunch of broccolini, ends removed
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 tablespoons canola oil
Bring a large pot of salted water to a boil. Toss in the broccolini and cook until bright green. About 5 minutes. Drain in a colander when done.
Heat the oil in a medium hot pan. When ready, toss in the garlic and red pepper flakes. Cook for one minute and then add the broccolini to the pan. Cook for about 2 minutes, season with salt and pepper, and then serve up.