Have you ever tried broccolini? This vegetable looks like regular broccoli except that the stalks are much longer, more slender, and more tender. It’s actually a cross between broccoli and Chinese kale, with petite leaves that are also quite tasty.
I haven’t cooked broccolini very often; this is a recipe I found on the label and it was quite tasty. I think it would also be ideal in stir fry recipes or in dishes that call for leafy greens, such as kale or mustard greens. I definitely want to experiment with it in the future so stay tuned for additional recipes using this unusual vegetable.
Sautéed Broccolini
1 6-ounce package broccolini
1 T. butter
2 t. olive oil
2 small cloves garlic, finely minced
Juice of one half lemon
Remove the bottom half inch of stalks from the broccolini and rinse.
Melt the butter in a medium-sized skillet; add the olive oil and garlic. Add the broccolini, gently tossing to coat with the butter/oil mixture. Cook for about 1 minute. Reduce heat to low, cover and simmer for 10 to 15 minutes, until tender. Remove cover and squeeze lemon juice over the top (squeeze over a mesh strainer to catch any seeds). Remove from heat, toss together, and serve.
Serves 2 – 3.
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