The Best Sauteed Garlic Broccolini Recipe (2024)

FAQs

Do you eat the stems of broccolini? ›

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.

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.

What I love about Broccolini is how easy it is to prepare and how little waste there is. You simply trim the stems by about a half-inch and you're good to go. As a bonus, one bunch perfectly serves two people, so it's incredibly easy to shop for — just multiply the bunches depending on how many you're feeding.

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.

Fill a large bowl with 2 ⅔ cups cold or warm water and ⅓ cup white vinegar. Allow it to soak for 2 minutes, then dump the broccoli into a colander. Rinse the vinegar-treated broccoli very well under running water.

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).

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.

If they have any yellow or brown spots, that's a sign your broccoli is starting to spoil. If you notice fuzzy white or black patches growing on the florets or the stem, that tells you that mold is starting to form, and it's time to toss it.

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.

It's mellower and less bitter than standard-issue broccoli, with a mild sweetness much more akin to Chinese broccoli. But our favorite part of broccolini is its texture. The long stems have a pleasant crunch, and the ratio of stem to leaf to bud is pretty perfect, if you ask us.

What is the Chinese name for broccolini? ›

Gai Lan is Chinese Broccoli. It's different than the broccoli that looks like little trees. It's more of a leafy green with thick stems. It's different than broccolini, too.

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.

Cut broccolini into 2 inch pieces and wash if needed. (If you do need to wash the broccolini, spin dry in a salad spinner or dry with paper towels before you cook.) Heat wok or large heavy frying pan for 1 minute over high heat, then add peanut oil, and heat 1 minute more.

How to choose: Look for broccolini that has fresh bases (not dried out), firm stems (no soft spots) and tightly furled heads (no evident flowering).

Cooking with broccolini is a dream. 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.

Pick when heads are tight and firm. For best flavor, harvest before white flower buds appear, although the flowers are also edible. Broccolini is delicious roasted, grilled, or sautéed in garlic or with other spring vegetables, or added to salads.

Tips for Cutting Broccolini:

Use kitchen shears: If you find it challenging to cut the broccolini florets with a knife, try using kitchen shears instead. They can make the process easier and quicker. Don't discard the leaves: Broccolini leaves are edible and can add a bit of texture to your dish.