Broccolini
Summer 2017 These are a pair of simple preparations of broccolini.
Steamed Broccolini
Yield: 3 to 4 Servings
- 2bunches broccolini, rinsed
- 1TBS olive oil
- ⅓cup water
Cut the bottom 2-inches off of stalks and split any thick stems lengthwise.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes.
Roasted Broccolini
Yield: 3 to 4 Servings
Adapted from Ina Garten
- 2bunches broccolini, rinsed
- 1TBS olive oil
- Kosher salt and pepper
Preheat the oven to 375°F.
Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on a sheet pan. Drizzle with 1 TBS olive oil, sprinkle with ½ tsp salt and a generous amount of pepper, toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Serve hot