I started this blog to chronicle my adjustment to life in a small town, where my options at the market would be limited and I would have to be creative to maintain the same caliber of meals that I used to make in the big city. Looking back over my previous blog posts it has dawned on me how I am coping and I think it is fair to say I’ve been cheating.
Brussels sprouts, brown rice medley, and broccolini? You can’t buy that stuff here. Nor can you find smoked paprika, Peri-Peri spice mix or saffron. I’ve been subsisting on ingredients I drive 4 1/2 hours to buy in Minneapolis. I guess if were left to tough it out on one of those into-the-wild adventures my survivor mode would be to run for the hills.
I’ll admit I haven’t been able to do it—eat only carrots and potatoes that is. But it is my first winter and I vow to try harder next year. In the meantime, let’s talk about some beautiful, broccolini I bought in Minneapolis….
Broccolini is a hybrid of broccoli and kai-lan or Chinese broccoli and has a more delicate flavor than traditional broccoli. You may have seen it by its other name, Aspiration, which has to be the most fabulous name ever given a vegetable—I aspire to eat my veggies!
This method of blanching, then sauteing with aromatics can be used for any number of vegetables, cauliflower, green beans and asparagus immediately come to mind.
Garlicky Broccolini Recipe
A simple sautéed broccolini recipe with lots of garlic, olive oil, and shallots. Vegan and gluten free!
Ingredients
- 2 bunches broccolini, ends trimmed
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, thinly sliced
Instructions
- Bring a large pot of heavily salted water to a boil. Add broccolini and cook until bright green and knife-tender. Drain and arrange in a single layer on a baking sheet. (This can be done up to 8 hours in advance and chilled.) Once cool enough to handle, cut into bite-sized pieces.
- Heat oil a large frying pan over medium heat. Add shallot and garlic and cook until starting to brown, about 30 seconds. Add broccolini and season with salt and pepper. Cook until broccolini is warmed through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 58Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 19mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 2g
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Vaya que delicia. NOs muestras hoy me encanta el brocoli
Amo los brocoletti muchas gracias por esta receta
De nada Jasmina!
Sounds so yummy as a side dish! I love regular broccoli, so I think I’ll love broccolini too, specially with the garlic.
Yes! I basically like anything with garlic. 🙂
Estoy flipando con esto. Mi hija (de tres años) es adicta al brócoli, se lo come mejor que las chuches pero este híbrido no le conocía 👏🏻❤️ Cuando vayamos a USA vamos a comprar para hacerle. Mil gracias
¡Hurra! ¡Hurra! ¡Hurra! Asombroso. ¡No puedo esperar a que lo pruebes!
Me gusta mucho el brócoli, precisamente antes de navidades hicimos un blogtrip a Murcia a ver los campos de brócoli y a contarnos sus propiedades, que si quieres consultarlo lo tengo en el blog, a lo que vosotros llamáis broccolini en España se llama blini, una receta estupenda, sana y sin mucha complicación
Eso es super interesante! ¡También tenemos muchos campos de brócoli en el centro de California!