Seasonal Spotlight: Broccolini

A hybrid between broccoli and Chinese broccoli (or kai lan), broccolini is a leafy green with hearty and complex flavor. From the slender stalk to the flower, the entire vegetable is edible.

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Though it may look like a tangled mess of green, purple, and the occasional yellow blossom in its just-harveted state, broccolini cooks up into lovely curved stems with an earthy sweet and mildly bitter flavor. We think the simplest preparation is actually best – just a little olive oil, garlic, salt, and freshly cracked pepper is perfect. For the best taste and texture, sauté the broccolini until the stems are tender yet still bright and crisp.

Here are a few other recipes:

Basil Broccolini White Pizza, from Kirsten's Home Cooking
Brocollini with Pecan Brown Butter, from Bon Appétit
Italian Broccolini Fritatta, from Chicago Tribune
Sautéed Broccolini, from Ina Garten
Sautéed Broccolini, from Serious Eats

Related: In Season West Coast: Rapini

(Images: Emily Ho)

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Emily Han (formerly Emily Ho) is a writer, recipe developer and educator on topics such as food preservation, wild food and herbalism. She is author of Wild Drinks and Cocktails (Fall 2015), co-founder of Food Swap Network and creator of Miss Chiffonade