Sunday, March 11, 2012

Sauteed Broccolini

I've cooked broccolini a few times in the past and haven't been crazy about it. I realized that you have to make sure the stems cook all the way through or else they'll be tough. This method, which I also use for regular broccoli, works really well. I think broccolini has just a touch more bitterness than broccoli so it's nice for a change.

Time: 10 minutes
Serves: 2

  • 1 bunch of broccolini (or 1 head of broccoli)
  • 1 clove of garlic
  • 1 TBSP olive oil
  • squeeze from 1/2 a lemon
  • crushed red pepper, kosher salt and black pepper
  1. If you're using broccolini, just rise and cut off the very ends of the stems. If you're using broccoli, cut the florets off the stem and discard the stem.
  2. Peel and finely chop your garlic.
  1. Add your broccolini or broccoli to a medium frying pan with about 1/3 cup of water in the bottom.
  2. Cover your frying pan with a lid or with foil and heat to medium-high so the water boils. This allows the broccolini to steam, cooking the stems through. Cook for 5-7 minutes like this. You know it's done when you can easily stick a fork through the stems.
  3. When the stems are tender, pour off any excess water and add 1 TBSP of olive oil, your chopped garlic, lemon juice, a little red pepper, and kosher salt and pepper
  4. Saute the broccolini for a few minutes more until the garlic is cooked.

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