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.
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.
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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