Scooch over broccoli and make room for broccolini! Although it looks like young broccoli, it’s actually a hybrid cross-breed between traditional and Chinese broccoli.
If you’ve boycotted broccoli because of bland, mushy memories, broccolini just might bring you back to the table. With long, crunchy stems and larger, more tender florets, broccolini has a milder flavor and shines with the simplest of preparations. Roast it, sauté it, bake it, blanch it, steam it—broccolini can handle it all!
2 bundles broccolini
5 cloves garlic minced
Extra virgin olive oil
Freshly ground black pepper
Preheat the oven to 425°F.
Wash and dry the broccolini and place on a lined baking sheet.
Drizzle broccolini with olive oil and add garlic.
Sprinkle with salt and pepper.
Bake until fork-tender, about 25-30 minutes.