Sautéed Broccolini

Author: Canadian Living

When broccolini - a long, thin-stemmed cross between broccoli and Chinese kale - isn't available, broccoli florets, rapini or asparagus will shine just as well using this simple cooking method.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2003

Ingredients

  • 2 bunches broccolini
  • 2 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Trim tough ends from broccolini. In large saucepan of boiling salted water, cook broccolini until tender-crisp, 3 to 4 minutes. Fill bowl with ice water; drain broccolini and plunge into ice water to cool completely. Drain and pat dry. (Make-ahead: Wrap in towel; refrigerate in plastic bag for up to 24 hours.)

With side of chef's knife, smash garlic. In large skillet, heat oil over medium-high heat; cook garlic until fragrant and just golden, about 1 minute. With slotted spoon, discard garlic. Add broccolini, salt and pepper to pan; cook, stirring, until hot, about 3 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 405 mg
  • Protein 4 g
  • Calories 101.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 107.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sautéed Broccolini

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