Broccolini is a green vegetable similar to broccoli, but with smaller florets and longer, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. Nutritionally, broccolini is high in vitamin C, but also contains vitamin A, calcium, folate, and iron.
As creatures of habit, week after week we buy the SAME side veggies. Last week, the bunches of broccolini caught my eye, so I decided to give it a go!
Ingredients: (Serves 2)
-1 large bunch of broccolini (if the bunches are small, buy 2)
-Salt, peper & crushed red pepper (to taste)
-2 cloves of garlic
Wash the broccolini under cool water and chop off the ends. Then, chop the garlic into larger chucks. In a large pan, cook the garlic for about 1 minute in a little bit of olive oil. Then add in the broccolini, more olive oil, salt, pepper, crushed red pepper, and about 1/4 cup of white wine. Mix thoroughly. Cover the pan and let cook for about 4-5 minutes.
You can tell the broccolini are cooked when they change from the bright green color to a deeper green and the stalks are a softer texture. You don’t want the stalks to be too tough or too soft. They should be SLIGHTLY firm, but gentle enough to digest.
Basta! That’s it 🙂 Enjoy with any meal- fish, chicken, meats… really anything!