Broccolini Recipe
Broccolini, often mistaken for baby broccoli, is a hybrid vegetable that originated in Japan in the early 1990s. It's a cross between broccoli and Chinese kale (gai lan), offering a unique, mildly sweet flavor with a hint of pepper.
Equipment
- Large skillet or sauté pan
- Knife and cutting board
- Measuring spoons
- Tongs or spatula
Ingredients
- 1 bunch of broccolini
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 lemon, cut into wedges
- Grated Parmesan cheese (optional)
Instructions
- Rinse the broccolini under cold water and pat dry with a paper towel.Trim the ends of the stalks and, if desired, cut the broccolini into smaller, bite-sized pieces.
- In a large skillet, heat the olive oil over medium heat until it shimmers.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until it becomes fragrant. Be careful not to burn the garlic.
- Place the broccolini in the skillet, tossing to coat it evenly with the garlic and olive oil. If you like a bit of heat, add the red pepper flakes at this stage.
- Sauté the broccolini for about 5-7 minutes, or until it is tender yet still slightly crisp. Stir occasionally to ensure even cooking.
- Season the broccolini with salt and pepper to taste.Transfer to a serving platter and garnish with lemon wedges and grated Parmesan cheese, if desired.