Here’s another food that you may not have known about or were too afraid to try…broccolini!
What is broccolini anyway? As much as it may look like a baby broccoli (even I have made that mistake) it isn’t. It’s actually a hybrid of broccoli that was created in 1993. Like broccoli, it’s still a part of the cabbage family. It’s a green vegetable that has smaller florets than broccoli, with long edible stalks and leaves. It tends to have a much milder taste than broccoli (or cabbage for that matter). So if you’re one who doesn’t like the taste of cooked broccoli or cabbage/cauliflower, consider trying out broccolini!
How do I eat it? You could eat it raw, but honestly, it’s better cooked. You could steam, sauté, roast or grill it! I personally like the sauté, grilled or roasted versions of any vegetable the best!
You may also get broccolini confused with a similar green vegetable, broccoli rabe. Although, they may look similar they are actually from different families. Broccoli rabe is more of a turnip/turnip leaves relative then a cabbage relative.
In this dish, I simply replaced the broccoli that I normally would’ve used. Washed, cut and sautéed the broccolini with the rest of the vegetables. Simple. Easy. Tasty.
I work as a Dietitian and definitely walk the talk. I love to cook and help people get back to being healthy again.