Side dish recipes always get so boring, at least for me. I have my standard go-to classics, so I wanted to break out of my norm and add a few additional flavors to repertoire. Here is how Red Wine Vinegar Broccolini landed there!
Red Wine Vinegar Broccolini combines fresh flavors of tender broccolini with garlic and snappy red wine vinegar for a simple, healthy and tasty side dish recipe.
If you follow me on Facebook, you are familiar with my New Year’s resolution for 2016. I vowed to randomly prepare one recipe from my collection of cookbooks at least once every two weeks.
I’m really proud to say that I’m off to a good start. Red Wine Vinegar Broccolini is my second recipe adapted from Gjelina in Venice, California and it was an amazing pick!
Simple side dishes with mountains of flavor are the name of the game in my house. Red wine vinegar certainly gives the punch I crave. Garlic confit adds unexpected flavor and texture to the dish pushing past traditional garlic tones to a sophisticated and creamy place.
What is broccolini? Broccolini is an underused vegetable that is sometimes thought to be young broccoli. However it is actually a fully mature hybrid between broccoli and Japanese vegetable kai-lan.
Longer, thin stalks and small, flexible florets make it versatile, easy to eat and quick to prepare. Some that turn their noses up at traditional broccoli stalks prefer broccolini, so help them open up their minds and palate!
One thing I have always struggled with when preparing broccolini are woody, sometimes tough stalks. When shopping, look for thinner stalks. If they aren’t available, blanch broccolini for 45 seconds prior to starting your preferred cooking method.
Blanching will help soften your broccolini without overcooking. While Gjelina chars and grills their broccolini, I opted for the broiler on this chilly winter day. I served my Red Wine Vinegar Broccolini with Balsamic Whiskey Sirloin.
If you are looking for more easy side dish recipes, check these out!
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If needed, blanch broccolini.
Preheat oven broiler on high.
Lightly grease a rimmed baking sheet with olive oil or cooking spray.
Arrange broccolini in a single layer and place under broiler for 3-4 minutes. Remove, turn and return to the broiler for an additional 3-4 minutes.
Remove and toss with remaining ingredients while still on the baking sheet. Season to taste with Maldon sea salt and freshly ground black pepper.
If you've tried this recipe, come back and let us know how it was!
*If you don't have garlic confit, or feel like making it, simple roast a few garlic cloves until tender. About 1o minutes at 350 on a baking sheet.