Broccolini, Baby!


Like broccoli?  Try broccolini, which is a green veg like broccoli but with smaller florets and longer, thin stalks. It's a cross between broccoli and kai-lan, Chinese broccoli.

The flavor is a bit more mild and because it's also more delicate, it cooks more quickly.  

Mince (A LOT!) of garlic and heat with olive oil in a cast iron skillet over medium, stirring and making sure not to singe.  Add some red pepper flakes if you'd like some heat, and then the broccolini.  Saute for just a few minutes, then turn off heat and cover, while you're plating your salads and proteins.  Add some freshly ground black pepper to taste if desired and enjoy!  

Save the leftovers for tomorrow's lunch as this dish is great cold, as well!