Each time I prepare Broccolini, I wonder why I haven’t cooked it more. It’s broccoli’s lazy cousin — and perhaps tastier. It’s easy to prepare and ready in no time. It’s also the easiest way to make it: Throw it into a pan on high heat with oil and lots of garlic and cook it until it turns vibrant green and tender. This is the kind of food that never gets old. Here’s a recipe for Broccolini if you’ve never made it before.
What exactly is Broccolini?
It’s not just immature broccoli — it’s a hybrid of Chinese and broccoli. The vegetable, introduced in the early 1990s, is now available in many grocery stores.
Broccolini’s ease of preparation and minimal waste is what I like about it. Trim the stems to about half an inch, and you are ready to go. One bunch is enough to feed two people. This makes buying easy — multiply the bunches by how many people you provide.
Broccolini: How to cook?
Broccolini cooks quickly because the stems of Broccolini are thin. Toss the Broccolini in a skillet and add some olive oil. Sauté until it turns bright green. Add lots of red pepper flakes and garlic, then a hot water splash. Cover and cook until tender. Once you have made it, you won’t need to look at the recipe anymore. Roasting can be another way to make it. You can also try making it using miso paste.
- Two bunches
- Broccolini (about one pound in total)
- One tablespoon
- Olive oil
- Four cloves
- Garlic thinly sliced
- One teaspoon
- Kosher salt
- Half a teaspoon
- Red pepper flakes (optional).
- Half cup
- Serve with lemon wedges
- Broccolini should be rinsed under cool running water. Shake off any excess water. Trim the stems of the Broccolini by about half an inch.
- Heat the oil over medium heat until it shimmers in a large, straight-sided pan. Sauté the Broccolini until it is bright green and some florets’ tips and stems are light charred. This should take 5 to 7 minutes.
- Add the red pepper flakes and salt, if desired. Continue sautéing until the garlic becomes fragrant, approximately 30 seconds. Add the water and cover the pan. Cook until the Broccolini are vibrant green and crisp-tender, about 1 to 2 min. If using lemon wedges, serve immediately.