Another Costco find but you can find smaller bags of this at the grocery store. It is a delightful cross between broccoli and chinese kale but tastes more like slightly sweet broccoli! The stalks are so tender when cooked, just trim the tips of the stems a little before cooking.
This recipe produces broccolini that was so tender, slightly sweet, a little peppery topped with the soft and luscious garlic creating a side dish that takes center stage!
Broccolini with Garlic and Olive Oil
- 10 ounces broccolini
- 2 tablespoons extra-virgin olive oil – use Annie’s Roasted Garlic Olive Oil for even more kick!
- 2 medium garlic cloves, sliced
- 2 tablespoons water
- salt and fresly ground black pepper– to taste
Heat the oil and garlic in a large saute pan over medium heat until the garlic is golden, about 2 minutes. Add the broccolini and toss to coat evenly with the oil and garlic.
Add the water, cover, and simmer until the broccolini is tender and the liquid in the pan has been absorbed, about 6 minutes. (If the broccolini is tender but some liquid remains in the pan, simmer uncovered for a minute or two to evaporate the liquid.) Season with salt and pepper and serve immediately.
Serving Size : 4
Source: Jack Bishop, “Vegetables Every Day”
Amount Per Serving; Calories 61.91, Total Fat 6.76g, Cholesterol 0mg, Sodium 0.61mg, Potassium 6.16mg, Total Carbohydrates 0.5g, Fiber 0.03g, Sugar 0.02g, Protein 0.1g WWPP 2
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