Lemon Garlic Broccolini
With long thin stalks topped with florets or buds, Broccolini looks like broccoli. It has a mild broccoli flavour, is tender and sweet and is best lightly seasoned and quickly cooked, such as steamed, sauteed and stir-fried. Broccolini (also known as Asparation) is the trademarked name of a hybrid between broccoli and gai lan (Chinese kale).
Servings: 4
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 98 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 169 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 6% |
| vit A | 14% |
| vit C | 95% |
-
2 bunches broccolini (about 12 oz/375 g total)
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, sliced
1/4 tsp (1 mL) salt
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
Preparation:
Trim tough ends from Broccolini. In large skillet, heat oil over medium-high heat; saut?arlic and salt until aromatic, about 1 minute. Add Broccolini, 1/4 cup (50 mL) water and lemon rind; cover and steam until tender and no water remains, about 6 minutes. Stir in lemon juice.
Additional Information
- Variations
Spicy Garlic Broccolini: Add 1/4 tsp (1 mL) hot pepper flakes along with garlic. Omit lemon rind and juice.
Spicy Garlic Broccoli: Use 1 bunch broccoli instead of the Broccolini. Cut into florets; peel and slice stems. Cook for 2 minutes longer.
Source
Canadian Living Magazine: September 2007
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