The Best Sauteed Garlic Broccolini Recipe (2024)

FAQs

Do you trim broccolini before cooking? ›

Yes. The ends of stalks are usually quite tough so trim off and discard about half an inch of the bottom of the stem. The rest of the broccolini is tender and edible. To ensure even cooking, I like to cut the stems lengthwise to make them a bit thinner.

Rather than producing one large head like broccoli, Broccolini yields several slender six- to seven-inch-long sweet and tender stalks topped with bite-size heads. Under favorable condi- tions, harvests continue into late spring and early summer, and it can be plant- ed again in late summer for fall harvest.

Broccoli has a thick, woody stem and a large, flowering head. Broccolini is a cross between broccoli and Chinese broccoli, and also belongs to the cabbage family. Broccolini have long, firm stalks (thinner and more tender than those of broccoli), a few small leaves and small florets.

It is also quite simple to cook. The best way to experience the health benefits of broccolini is to eat it raw. The stems, leaves, and florets are all edible. You can also choose to steam your broccolini and serve it as a side to complete a tasty, nutritious meal.

The easiest way to rid broccoli rabe of some of its bitter flavor is by blanching it first. Just a quick dip in boiling water extracts enough of the bitterness and jumpstarts the cooking.

Rinse Broccoli Under Running Water

Edwards says the best way to clean broccoli is to run it under cold water after the stem has been trimmed and the head has been cut into florets. This can be done easily by placing florets into a colander.

Because of its newness and because it provides less quantity in a stalk, broccolini is typically more expensive than broccoli. Substitutes for broccolini are traditional broccoli, Chinese broccoli, broccoli rabe, cauliflower, and asparagus (because broccolini's sweeter flavor is similar to asparagus' sweeter notes).

Smell: If the broccoli has a strong odor or an off smell, throw it out. Texture: Broccoli should have tight florets and a firm stem. If the florets are wilted, or the stem displays cracks or dryness, then it's a sign they've lost too much moisture and the broccoli is going bad.

Often called baby broccoli, broccolini is a hybrid of broccoli and Chinese broccoli (kai lan) that was developed and trademarked in 1993 by Japan's Sakata Seed Corporation. And you may have heard of Tenderstem broccoli — that is just a trademarked name for broccolini.

Broccoli has several advantages over asparagus, making it a standout vegetable in terms of its nutritional benefits. Vitamin and mineral content. Broccoli is packed with essential vitamins and minerals, including higher levels of vitamin C, vitamin K, and potassium compared to asparagus.

What is another name for broccolini? ›

Broccolini, Aspabroc, baby broccoli or tenderstem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan (which is sometimes referred to as "Chinese kale" or "Chinese broccoli"), both cultivar groups of Brassica oleracea.

Broccoli rabe's bitter flavor comes from chemical compounds known as glucosinolates, which are found in other bitter greens like kale, collard greens, and mustard greens.

Broccoli and cauliflower both are high in fiber they aid to digestion. But consuming these in larger quantity can cause bloating, excessive gas and discomfort. They can also interfere with the thyroid function. It can contributes to the formation of kidney stones when consumed in large amount.

You can eat the entire bunch - leaves, stalk, and occasional yellow flowers. Easy to prepare and completely delicious, Broccolini is one of my all-time favorite side dishes. John Darlington has been involved with produce for over half of his life, concentrating in smaller, local markets.

A serving has just 35 calories and, even better, broccolini is a non-starchy vegetable, so you can eat as much as you want while staying on track to your weight loss goal.

Pruning generally isn't necessary for broccoli plants. However, you should promptly remove any damaged or diseased stems before they can weaken the whole plant.

Research has even shown that chopping broccoli into small pieces and then waiting before cooking increases the concentration of sulforaphane, a chemical compound that has been shown to be beneficial for our health (via Newsweek).

It requires a lot less prep than regular broccoli does—no stem-peeling necessary, all you have to do is cut off the last inch or so from the bunch and you're good to go. After that, you've got options. A quick toss in olive oil and a few pinches of salt is the simplest way to season them pre-roast or pre-sauté.