Tuesday, July 12, 2011

Simply Steamed Broccolini with Garlic, and Olive Oil...

Oh for the love of Broccolini!

I have just recently come across something wonderful! Broccolini - also known as Broccolette but not to be confused with Broccoli Rabe, also known as Rapini, which is an entirely different vegetable - It’s not as if I’d never heard of Broccolini before, after all my Mom has been praising it’s deliciousness for years now. It’s just that I’ve never actually seen it for sale around here. Then about three weeks ago I was doing my shopping when out of the corner of my eye I saw it. Since my Mom first mentioned it to me I’ve been keeping one eye open for it every time I’m at the grocery store, and finally all my searching has paid off. I immediately ran over to the heaping mounds and grabbed 2 pounds worth, no recipe in mind, just an eagerness to taste this elusive green gem.

When I got this beautiful little vegetable home, I decided I wanted to keep my prep simple. I wanted the full flavor of the vegetable to shine through, rather then have it corrupted by a lot of other ingredients, and I have to say it was phenomenal. This has easily become a favorite vegetable of mine. It’s very similar to Broccoli except it has much smaller florets and longer, thinner more tender stalks. It’s actually a cross between Broccoli and Kai-lan (Chinese Broccoli), a natural hybrid of the cabbage family developed in Yokohama, Japan. It has a similar taste to broccoli, but sweeter, with hints of asparagus, and trust me when I tell you that it’s a vegetable to die for. It doesn’t require a lot of dressing, or fancy cooking, it’s fantastic almost naked. So if you see this vegetable on one of your shopping expeditions I strongly urge you to grab a pound or two. Your tastebuds will thank you for it.

Simply Steamed Broccolini with Garlic, and Olive Oil...

1-1 1/2 lb Broccolini
4-5 tbsp olive oil
4-6 Garlic Cloves finely minced (or to taste)
1-1 ½ tbsp lemon juice (or to taste)
½ Tbsp Balsamic Vinegar
** Hawaiian Black Lava Sea Salt to taste
** Pink Peppercorns to taste
Dash of dried crushed rosemary
Dash of dried oregano

- Trim the ends of Broccolini stalks then put into a steamer basket and steam for about 10-12 minutes. Until stalks become tender, but not limp, and Broccolini is bright green.

- In a small bowl whisk together the olive oil, vinegar, lemon juice, garlic, crushed rosemary, oregano, salt and pepper. Taste for seasonings and adjust as needed.

*** Note - If using Hawaiian Black Lava Sea Salt and Pink Peppercorns I suggest grinding them into a fine powder first. As the salt is very corse, and the peppercorns can be a bit much if left whole ***

- Place steamed Broccolini into a large bowl, pour dressing overtop and toss to coat. Enjoy as a side dish to just about anything!

*** Note - If you don’t have Hawaiian Black Lava Sea Salt you can use Black Sea Salt, Pink Himalayan Sea Salt, or just regular Sea Salt. If you don’t have Pink Peppercorns (Though I highly recommend them) you can use regular black pepper, or white pepper. Also for a slightly sweeter touch to the dressing you can add 1 tsp of agave nectar or raw sugar. Also for a lower-fat version you can reduce the oil to 2-3 Tbsp, or omit it all together. FYI - If you live in the Chicagoland area and you are interested in purchasing either the black lava sea salt or pink peppercorns you can do so at any Spice House location, http://www.thespicehouse.com/ ***

1 comment:

  1. Oh, MAN, I love broccolini! It is the best & I can't believe I've never had it until just this year. lol It's amazing w/ garlic & oil over it. Mmmmm! SO GOOD! - M