2-2-2 Broccolini
This recipe uses only three ingredients to create an exceptional side. A quick and easy dish that showcases the best qualities of broccolini, little, if any, prep work, and a flavor profile that is sweeter, more delicate, and less bitter tasting than broccoli, with a slightly peppery note in the finish. A modern take on the iconic Italian side, Roasted Broccolini with Garlic, Lemon, Olive Oil and Parmesan, this rendition can also be served as a hearty vegetarian main when paired with fresh ricotta, blistered grape tomatoes, and acorn-squash succotash.
Although this vegetable is often given the moniker “Baby Broccoli”, that is a misnomer. Broccolini is not immature broccoli, but rather a hybrid vegetable, a cross between broccoli and Chinese kale (gai lan), and has slender, longer stems and smaller florets with a softer texture. To get the best results with this recipe, look for broccolini with few yellow flowers, and use it within 3 days to avoid brown spots.
I recommend using a portable cast-iron grill on its flat side, placed directly over a gas grate. You can use a large cast-iron skillet with great results; just be sure to keep the greens from touching so they crisp rather than steam, which creates an unappealing soggy mess. This is a crucial step and creates that craveable crispy texture in the tops and stems in the finished dish. Try grilling this veggie on a flat-top over a gas BBQ, adding soaked mesquite wood chips to create a subtle smoky note.
2-2-2 Broccolini
Serves: 2 as a side, 4 as part of a main salad
Ingredients
2 packages of baby broccolini
2 tablespoons good-quality, extra virgin olive oil
2 large cloves of garlic, finely chopped (can substitute with 4 medium cloves of garlic)
½ tsp. red pepper flakes (optional)
Preparation
Fill a large bowl with water and 1 tablespoon of 6% acidity white distilled vinegar and stir to dissolve. Add the broccolini to the diluted vinegar solution for 15 minutes, then pour out the water and rinse the broccolini. Place veggies on a paper plate to dry.
Cut ½ -inch off the bottom of the stems to freshen them up and set aside.
Place olive oil, mustard, and garlic in a large bowl and whisk to combine. Add broccolini and gently fold over with a large spoon or tongs to coat stems and florets with sauce. Allow the veggie mixture to sit for at least 10 minutes.
Place a cast iron grate over a gas grate and heat on medium-high heat till hot. Place broccolini on cast cast-iron flat-top, making sure to keep stems and florets from touching. Heat for 5-6 minutes on one side, then turn with tongs and sear for another 5-6 minutes till florets are crispy and slightly charred. Remove from heat and set aside.
Pairs well with pan-seared steak, grilled sausage, roasted chicken, or broiled salmon as a side. Serve with fresh ricotta, blistered grape tomatoes, and roasted acorn squash succotash as a main
