Despite the fact that I’m not a fan of broccoli or other cruciferous vegetables such as Brussels sprouts, I’ve discovered that I do actually like broccolini. This is great news because I can always use new ways to eat more green veggies every day.
Broccolini is actually a registered trademark of Mann Packing Company, Inc. It’s a hybrid of broccoli and Chinese broccoli (kai-lan).
The flavor seems milder to me and almost asparagus-like. But it has just enough of a light broccoli flavor that I find it palatable.
This is an excellent way to prepare this vegetable when you see it in the produce section. The quick blanching helps to lock kn the flavor and gives it a beautiful bright green color. Then it’s lightly sauteed with some garlic and lemon juice.
It’s a wonderful side with pasta or any other hearty main course. It would also make a nice chilled salad just perfect for a summer picnic.
Broccolini with Lemon and Garlic
1 bunch broccolini
1 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp lemon juice
sea salt and black pepper, to taste
Bring a medium pot of water to boil. Drop the broccolini in and cook 2 minutes. Drain and plunge in cold water to blanch.
Heat the oil in a medium saucepan. Saute the garlic for 1 minute. Add the broccolini and lemon juice to the pan. Cook over medium heat, stirring frequently, about 5 minutes. It will start to brown slightly.
Season with sea salt and pepper to taste and serve.