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While often confused with baby broccoli, broccolini is a broccoli variant with long stalks and freer heads than classic "stumpy" broccoli. It's actually a hybrid of broccoli and Chinese broccoli (gai lan). However, you can easily make this same recipe with baby broccoli, too.
I've seen broccolini plenty of times at Trader Joe's and marveled at its gorgeous green color (and price—less than $3 for a pack). I have a recipe that is really delicious and appropriate for its Italian name. It's also simple, and you can be done from beginning to end in less than 15 minutes.
|Prep time||Cook time||Ready in||Yields|
- 1 bunch broccolini, (or baby broccoli)
- 2 cloves garlic, diced
- 2 tablespoons olive oil
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) red pepper flakes
- Bring a large sauce pan of water to a boil. Toss in some salt.
- Cut the broccolini in half, with the stalks in one pile and the heads in another.
- When the water starts to boil, throw in the stalks.
- After 3 minutes, throw in the heads, too.
- After a total cooking time of 8 minutes, drain the broccolini in a colander. The color should be a vibrant green.
- Over a medium flame, add olive oil to the dry sauce pan.
- Add the minced/diced garlic and fry for about a minute, just long enough for the garlic to soften (do not allow it to brown).
- Add the broccolini and toss while stir-frying, for 1 minute. Toss in red pepper flakes.
- Serve and enjoy!
CindyE on April 29, 2016:
Made this last night. It was the first time I had cooked broccolini. It was delicious and a great compliment to linguine with clam sauce, which also contained garlic and crushed red pepper.
Will definitely be making this a lot.
Hector Henry on April 12, 2013:
I wore looking for something like this. Thanks.
Peggy Woods from Houston, Texas on May 12, 2011:
Looks and sounds delicious! Thanks for your recipe.
brettb from London on August 03, 2010:
Broccoli and delicious on the same web page? Now I really have seen everything lol.
jstankevicz from Cave Creek on June 23, 2010:
Thanks for the recipe livelonger. I love broccolini. I take the time to peel off the outer skin of the stalk with a potato peeler. They cook quicker and, for me, taste better. I like your addition of red pepper flakes. Sounds like dinner calling!
Jason Menayan (author) from San Francisco on June 22, 2010:
Thanks everyone. Vic, I think you mean calorie for calorie, not pound for pound. But point taken. :)
vic on June 22, 2010:
Sounds delicious. I must try it. It also has, pound for pound, more protein than beef!
gredmondson from San Francisco, California on June 22, 2010:
Livelonger, thanks for the recipe. It could be done with regular broccoli and cauliflower, too.
India Arnold from Northern, California on June 22, 2010:
Tasty! My very favorite veggi is brocc! This one is going in my recipe folder!