he bottom third of the broccolini stems and discard.
In
) Aluminum Foil. Spread the broccolini on the baking sheet and
Trim broccolini of ends. Place 4-5\" long thin stalks into a skillet and cover with water. Cover and bring to a boil.
Add salt and reduce heat. Simmer broccolini 6-7 minutes, until tender and bright green.
Drain the broccolini and return skillet to stove over medium heat. Add EVOO to pan, then garlic.
Cook garlic 2-3 minutes.
Add broccolini to pan and coat in garlic and oil, then serve.
ater to boiling. Place the broccolini stems in the boiling water
br>While pasta cooks, place broccolini in 1-inch of water
Steam broccolini in large steamer until bright
ver medium heat.
Add broccolini;reduce heat and simmer for
aper towels.
Meanwhile, rinse broccolini, remove and discard only the
he garlic and broccolini. Stir-fry until the broccolini is soft, about
In saucepot in enough boiling water to cover, cook broccolini 5 minutes; drain.
In a large skillet over medium-high heat, cook garlic and pepper in oil 5 minutes, stirring occasionally.
Add broccolini, lemon pepper, oregano and wine; cover.
Cook 5 minutes.
Sprinkle with pine nuts.
Makes 8 servings.
Steam broccolini until crisp tender;.
cut feta into small cubes;.
place broccolini on warmed plates;
crumble feta over;.
drizzle with olive oil.
Steam or blanch broccolini for 2-3 minutes until just tender. Drain & refresh.
Heat oil in large pan over medium heat. Add garlic & chilli. Cook for 1 -2 minutes until garlic just starts to colour (dont let get brown or it will be bitter).
Add broccolini, season well with s & p, then toss to warm through.
Bring your water to a boil in a large saucepan. Add the 2 tablespoons salt, and cook the broccolini in batches for 5 minutes, remove with a slotted spoon. Drain.
combine butter, rind, and juice. Stirring with a fork until well blended. return broccolini to pan over medium-high heat; stir in butter mixture, and the remaining 1/2 teaspoon salt and pepper; tossing gently to coat.
nd bright green.
Drain broccolini and return to the skillet
salt the water and add broccolini or broccoli and par-boil
Steam broccolini covered 3 minutes; drain. Heat olive oil in large nonstick skillet over medium high heat. Add garlic; saute 1 minutes or until garlic begins to turn golden. Add broccoli; saute 3 minutes. Remove from heat.Sprinkle with salt; toss well.
Note: Broccolini is a hybrid between Chinese broccoli and regular broccoli. You may substitute regular broccoli in this recipe, if desired.
emon zest.
Cook the broccolini in boiling, salted water to
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water to stop the cooking process for 2 minutes. Retransfer to the colander to drain.
In a large skillet over medium heat, melt butter. Add lemon zest and pressed garlic; stir constantly for 1 minute. Pour in lemon juice, stir to blend and add broccolini; toss to coat. Crack some freshly ground black pepper and toss until heat through, about 1 1/2 minutes. Serve immediately.
Combine chicken broth, oyster sauce, vinegar, chili paste, and cornstarch, and mix well. Set aside.
Spray a wok with olive oil spray and heat over high heat until a splash of water dances on the surface.
Add garlic and ginger and stir fry for 30 seconds.
Add sesame oil and broccolini and stir fry for 2-3 minutes.
Add sauce and continue to stir fry for another 4-5 minutes until the sauce is thickened and broccolini is tender-crisp.
Stir in scallions and heat through.
aking sheet.
Place the broccolini on the other side and