Sautéed Broccolini
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.
Servings: 4
Ingredients:
| 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% |
-
2 bunches broccolini
2 cloves garlic
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
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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