Ah, the bliss, the joy, the thrill of a stove with hot burners!  Stir frying, and any  other cooking style that imparts a wonderful, golden brown color – promises of great flavor ahead – just can’t materialize without intense heat.  I look at the powerful flame on our stove, and discreetly wipe a tear from my eye … Some things get to me.  A big sink to wash dishes.  An oven with three racks and the capability of 500 F.  Stuff like that.  But, back to food.  I found  some organic broccolini at the grocery store.  It’s a great veggie, a perfect side dish for anything from poultry to seafood.  BTW, it’s not baby broccoli,  but a cross between broccoli and  kai-lan, a Chinese leafy cabbage.  The cross mellows the broccoli character, almost yielding the flavor of asparagus, which explains one of its alternative names: asparation (I’m glad this name didn’t stick!  ;-))

My take on broccolini is a slight departure from the stove-top version of broccoli that I posted a year ago.

(from the Bewitching Kitchen)

2 small bunches of broccolini, preferably organic
2 tsp olive oil
red pepper flakes
1 tsp grated ginger
zest and juice of half a lemon
salt and pepper
splash of water (if needed)

Heat the olive oil in a large stainless steel skillet (that will hold the veggies without crowding), when smoking hot add the red pepper flakes, swirl for a couple of seconds and immediately add all the broccolini. Do not move them around, let them get a nice brown color at the bottom. Season with salt and pepper. After a couple of minutes, add the ginger and lemon zest, and shake the pan to move the broccolini and coat well all sides with the ginger, lemon zest, and oil.

Cover the pan, let it cook for 2-3 minutes more, then add the lemon juice – test the broccolini with a fork to see if it’s done to your liking.  If it’s not, and the pan is too dry, add a splash of water and cover the pan again, checking after a minute.  Once it’s cooked al dente, transfer to a serving dish and…


to print the recipe, click here

Comments:  If you are anti-broccoli and think broccolini resembles it too much, please reconsider!  There’s absolutely none of the broccoli flavor/smell that many object to.  Avoid over cooking it, and buy young broccolini, with a bright green color and a firm flesh. This recipe is low in carbs and fat, but sky-high in flavor!  Lemon, ginger & red pepper flakes might very well be my favorite flavor mix right now: good on everything!

ONE YEAR AGO: Pizza! Pizza!

TWO YEARS AGO:  From Backyard to Kitchen

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

19 thoughts on “AWESOME BROCCOLINI

  1. A 3 rack oven? I’d be weeping too! Your broccolini looks gorgeous and the ginger lemon pairing delightful… I wrongly assumed broccolini was baby broccoli, so thanks for the explanation – I love learning something new!


    • There’s something to be said about SPACE to work. Back in L.A., making a salad as a second side dish was too hard, so much so that we almost never had Caesar at home, and here in OK we make it at least twice/week


  2. I can completely relate. We lived in a temporary place between houses and when we got to our own new kitchen with the new fully functioning appliances, it was like heaven. There’s something about having your own kitchen, your own kitchen appliances, and gadgets. I truly believe the kitchen makes the home – or that the cook in the kitchen makes the home. :)You can probably guess that I’m not a huge fan of broccoli. It’s on my green veggie aversion list…but I have come around to asparagus. So maybe I’ll have to give this a go too. 🙂


  3. We all love broccolini, Sally, and broccoli and gai lan as well. Nice recipe, thank you.

    I do know what you mean about a decent full size stove. It must be blissful for you.


      • Sally, be somewhat careful. Chinese vegetables go by many different names. If you just say you want Chinese broccoli, you should be okay. It’s really very confusing, but all of the Asian greens I’ve had have been good, so you’re not likely to go wrong!


  4. Broccolini … this is sth that is extremely difficult to buy in Poland (practically, one or two organic stores in Poland). I like them a lot for their taste and texture (in Paris, available in stores with Asian food, I was buying them from time to time).


Click here to comment, love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.