with broccoli? spice it up! try using broccolini for smaller florets with
longer, thin, tender stalks. broccolini is a chinese hybrid of broccoli and “kai-lan”
which is a version of the original japanese broccoli. it offers an overall
sweeter taste with a hint of pepper. this is my favorite way to eat broccolini.
this recipe can be used as an awesome side dish or you can toss in some protein
(nuts, tofu, tempeh, gardein or legumes) and make it a meal!
bunch of broccolini
T coconut oil
t chili flakes
c cherry tomatoes
knife. cutting board. rubber spatula. measuring spoons. measuring cups. large
sauté pan with fitting lid. microplane. plastic wrap.
broccolini, tomatoes and lemon. peel and dice 2 garlic cloves into tiny pieces.
zest lemon. you can wrap the zested lemon in plastic wrap and place it in
the fridge for another recipe or use. set aside the zest.
to trim broccolini,
slice the ends by removing a thin slice off the bottom to remove the woody end.
slice tomatoes in half and set aside.
sauté pan over medium-high heat. add coconut oil and garlic. turn heat down to
medium and cook diced garlic for 2 minutes, stirring often. add chili flakes
and lemon zest.
cook these spices for another 4 minutes stirring frequently to
prevent the garlic from burning. add broccolini and salt, cover with lid.
broccolini with the lid on the pan for 2 minutes, then add tomatoes and stir
place the lid back on the pan and cook for 2 more minutes, stirring
occasionally. turn off heat and stir once more.
broccolini is now ready to eat.
you can store the zesty broccolini in an airtight container in the refrigerator
up to 5 days.