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
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
- Calcium 6.0
- Vitamin A 17.0
- Vitamin C 107.0
