Walking through Union Square Farmer’s Market is where I get most of my inspiration. You seem to forget about all of the amazing different types of produce that are so readily available to you, until you stroll through the market and wind up with bags full of stuff that you didn’t really need or plan to buy. Theres something about that market that reels you in and draws you into buying something from each and every stall. You don’t mean to do it but you just can’t help it.
Apparently I have a thing for all things mini – give me a baby vegetable and I’m so excited, oh the simple things in life. Thats where this broccolini or baby broccoli comes in. Yes it may look an awful lot like broccoli rabe but once in your mouth those similarities in question are all thrown out the window. It has the crunch of broccoli and the slenderness of broccoli rabe.
Just sautee these babies with some garlic, sprinkle with some sea salt and you’re all set. I cooked a few florets and called it lunch. However it’s great as a side or as a salad – chopped small with a squeeze of fresh lemon juice and some red pepper chili flakes. Now go enjoy that guilt free meal on me.
You will need
- 1 bunch broccolini
- 3 cloves garlic, sliced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon toasted almonds (optional)
- Pinch of sea salt
- Wash and dry broccolini well. Cut off the ends.
- Heat up a large skillet on medium heat. Add in the garlic and sautee until lightly golden and fragrant. Remove from skillet and set aside.
- Add the broccolini into the skillet and sautee for a few minutes until slightly soft and bright green in appearance. Put the garlic back in and mix.
- Move to a serving plate and sprinkle with a sea salt and toasted almonds.