Broccolini is a cross-breed between broccoli and chinese broccoli. The result is a little less bitter than standard broccoli, with delightfully tender stems.
This simple recipe is a perfect side dish to any of our meaty dishes, or to accompany our soups, stews and curries.
Sauteed Broccolini with Lemon & Sea Salt
- 1 bunch broccolini
- 2 Tbsp extra virgin olive oil
- 1/2 lemon for juice and zest
- pinch sea salt course or flaked
- Rinse the broccolini and remove small leaves on the base of the stem. If the bottoms of the stems are hard, you may trim them, but keep as much stem as possible.
- Heat a large saute pan over medium heat. Add 2 tablespoon of olive oil and let warm up. Add the broccolini and saute for approximately 5-10 minutes, turning every few minutes. Make sure the heat is not so high that the oil will scorch, and the broccolini will burn.
- Saute until you reach a texture that you enjoy. We like them a bit on the crunchy side, with a nice, bright green color. Cook a little longer, if you like them softer.
- Once cooked through, coat with pinch of course sea salt and toss to combine. Then, grate a touch of lemon zest, and squeeze fresh lemon juice (to taste).
Feel free to replace the broccoli with cabbage, asparagus, brussel sprouts or any hearty veg you have available. The lemon, olive oil & sea salt blend is perfect for any veg!