Broccolini might be my husband and I’s favorite green veggie. It is easy to make and so underrated- if you’ve never heard it it, I encourage you to give it a whirl! But what is it?
A lot of people think it is just another name for broccoli. And while they do look pretty similar, they are actually very different. It is a hybrid between broccoli (florets) and Chinese broccoli (long, thin stems).
It tastes similar to broccoli, but the texture is a little different. The stems are a little woody but edible. I happen to prefer them to the stalks of broccoli, which can sometimes get a little mushy.
How to Cook Broccolini
There are several ways you could prepare this vegetable. Most people roast it, some grill it and others steam it, like for broccolini salad. I have done all of these, but I also sometimes like to quick bake it.
To prep it, simply cut off about 1/2 inch to an inch of the ends. I like to cut it until this little white dot in the center is gone.
Raw, it can be stored for up to a week in the fridge. Keep that in mind when grocery shopping. You will want to prepare it within a week of buying it.