Broccolini is a hybrid—a cross between broccoli and Chinese broccoli, or gai lan. Broccolini looks like long, lean broccoli, but unlike broccoli, the stalks are as appealing to eat as the florets. Some say it is sweeter than broccoli: I think it is comparable, but a little more flavorful.
2 tablespoons olive oil
3 garlic cloves, thinly sliced
1 pound broccolini
1 tablespoon lemon juice
Salt to taste
- Heat the olive oil in a large nonstick skillet over medium high. Add the garlic and cook 15 seconds. Add the broccolini and cook, tossing occasionally, for 4-5 minutes, or until lightly browned. Add 1/4 cup water to the skillet (it will sizzle and splatter a little) and cook 1-2 minutes, or until broccolini is crisp-tender.
- Remove from heat, toss with lemon juice and salt to taste and serve.
Makes 4 servings
111 calories, 4 g protein, 9 g carbohydrates, 1 g fiber, 7 g fat, 1 g satfat, 34 mg sodium (Note: the olive oil is responsible for about half the calories, so to cut back, use 1 tablespoon or less)