I’ve never noticed broccolini in the produce section before, but I saw it on a cooking show and it looked so enticing and dark green on the plate. I grabbed some up at the store and I’m pleased to report that it tastes just as scrumptious as I imagined. It has a deeper broccoli flavor, with a hint of asparagus. Regular broccoli seems bland after eating this cute veggie. (Note: this guy is not to be confused with Broccoli Rabe, which I had mixed up.) I give this new (to-me) veggie 5 stars. The only drawback is that broccolini is just as pricey as regular broccoli, and it comes in much smaller bunches. So it is less veg for the same price. But the flavor is phenomenal. I also give it bonus points for having little yellow blossoms.
The thin, delectable stalks fit so nicely on a plate. Here it is, all tender-crisp and mouth-watering.
When I cooked mine, I simply trimmed the ends, then placed it in my non-stick skillet, covered it with water, added some salt, boiled it for 1 minute, simmered for 2 minutes then drained, heat some garlic in the pan with olive oil, and tossed the broccolini in the hot pan until it was coated. YUM.
Broccolini is a “natural hybrid,” for those of you who are wary of GMO. I don’t know exactly what that means, but it sounds like it was cross-bred by hand. For more information, click here.
I’ve always wanted to try broccolini. I wonder what it’s cross bred with? Time to do a google search….
found it, it’s cross bred with chinese chard. Weird. I was thinking zucchini
That’s so unexpected! That must be why nutritionists recommend it all the time. I just bought some more today. I think it has replaced broccoli for me.
For reals. It must be packed with nutrients!