If you’ve ever thought, or heard, that vegetables are boring, here is the recipe to prove everyone wrong. Broccolini is not broccoli, let’s first clear that up. Nor is it a baby broccoli, or a younger, more tender version. It is in fact, a plant all its own. Broccolini is a hybrid – a cross between the well-known broccoli and Chinese broccoli. It has a more mild taste and is absolutely best when sautéed, though we also adore it grilled, steamed or roasted. Once you discover broccolini, you will quickly find new and exciting recipes, likely adding it into your meal plans too.
Prep: 10mCook: 12mReady: 22m
- 1 bunch broccolini
- 3 garlic cloves, minced
- 1 tbsp. dried onion flakes
- 1/4 cup ghee or cooking fat
- Juice and zest of half a lemon
- Sea salt and freshly ground black pepper
- Bring a saucepan filled with water to a boil.
- Add the broccolini and boil 3 to 4 minutes.
- Drain hot water and rinse broccolini with cold water.
- Melt ghee in a skillet over medium heat; then add garlic, lemon zest and the dried onion flakes.
- Cook until soft and fragrant, 2 to 3 minutes.
- Add the broccolini to the skillet and toss everything until well coated.
- Continue cooking until the broccolini softens. Drizzle with lemon juice, season to taste, and give everything a good stir.
- Cook another 2 to 3 minutes and serve immediately.
via: Paleo Leap