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.

BROCCOLINI WITH GINGER AND LEMON
(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…

ENJOY!

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