Each night I try and come up with exciting new ways of serving up vegetables. It’s my own personal way to convince myself to eat more veggies. Broccolini is a favorite vegetable of mine. I find rapini to be too bitter for my liking and some days the big grand dame broccoli is a bit too plain. Broccolini fits right in the middle being a bit sweet but much more interesting. In googling this vegetable a bit more, I found that it’s really a Japanese hybrid. Who knew!?
We’re finally home from a solid week of travel. I’m so happy to be here that on our drive home we started to plan the meals we’ll make over the next few days. That’s the true definition of being happy to be home: planning what I’ll cook. We’ve come up with a few new recipes and a few standards that will fill up the menus. This broccolini is a rift on some of my favorite easy cooking. I’ve made them with grape tomatoes just bursting in the pan but a garnish of Meyer lemon zest and a spritz of it’s juice just before hitting the plate is a perfect way to show case the flavor of this little floret.
- 2 bunches broccolini
- Zest of a Meyer lemon
- Juice the same Meyer lemon
- 1 tablespoon olive oil
- Sea salt to taste
- Rinse and trim the stalk ends by a 1/4 inch of the broccolini.
- Heat the olive oil in a medium sauté pan over medium high heat.
- Add in broccolini and let cook for at least 4 minutes or until the stalks become bright green and start to brown.
- Flip with tongs to toast the other side of the stalks when you see crisp pieces.
- Add in the lemon zest and salt when finished.
- Stalks should be tender but not mushy.
- Spritz broccolini with lemon juice before serving.