Sautéed Broccolini
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 101 |
| pro | 4 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 405 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 6 |
| vit A | 17 |
| vit C | 107 |
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.
Ingredients
Preparation
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.
Source : Canadian Living Magazine: March 2003
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