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While often confused with baby broccoli, broccolini is a broccoli variant with long stalks and freer heads than classic "stumpy" broccoli. It's actually a hybrid of broccoli and Chinese broccoli (gai lan). However, you can easily make this same recipe with baby broccoli, too.
I've seen broccolini plenty of times at Trader Joe's and marveled at its gorgeous green color (and price—less than $3 for a pack). I have a recipe that is really delicious and appropriate for its Italian name. It's also simple, and you can be done from beginning to end in less than 15 minutes.
|Prep time||Cook time||Ready in||Yields|
- 1 bunch broccolini, (or baby broccoli)
- 2 cloves garlic, diced
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) red pepper flakes
- Bring a large sauce pan of water to a boil. Toss in some salt.
- Cut the broccolini in half, with the stalks in one pile and the heads in another.
- When the water starts to boil, throw in the stalks.
- After 3 minutes, throw in the heads, too.
- After a total cooking time of 8 minutes, drain the broccolini in a colander. The color should be a vibrant green.
- Over a medium flame, add olive oil to the dry sauce pan.
- Add the minced/diced garlic and fry for about a minute, just long enough for the garlic to soften (do not allow it to brown).
- Add the broccolini and toss while stir-frying, for 1 minute. Toss in red pepper flakes.
- Serve and enjoy!