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May 22, 2008

Pan "Fried" Broccolini with Garlic

Pan "Fried" Broccolini with Garlic

For the past few years I've heard people go on and on about broccolini, but I had never seen any in the store to actually try. Last week I actually found some at a local market while Alexis was in her dance/gymnastics class flitting and having fun. I couldn't wait to get it home to try! I decided to pan "fry" it with a little garlic that very night and it was heavenly!

Broccolini is a cabbage hybrid that actually looks like a long broccoli floret. It has a milder flavor than broccoli and it doesn't have that sometimes harsh green flavor that broccoli can have when it gets old. Overall it has a mellow undertone that is a bit sweet. It was just perfect pan "fried" and next up I want to try steaming the vegetable to see how that works. Perhaps I may even try to bake some and see how that turns out as well.

Broccolini

Oh the possibilities! I love finding new things to try!

What You'll Need:
Extra virgin olive oil
6-8 cloves of garlic, chopped fine
Broccolini
Sea salt
Freshly ground black pepper

In a large skillet over low to medium heat sauté garlic until just tender in a little extra virgin olive oil, careful not to burn. Add broccolini and sprinkle with sea salt and a generous amount of freshly ground black pepper. Cook, stirring occasionally until broccolini is just tender. Serve immediately.

Broccolini

Notes: Did I mention how easy this was? Start to finish you're done in about 10 minutes tops. You could add in other seasonings if you liked, but I think simple is better here. A splash of lemon juice would make a nice addition however.

Posted by Dianne at May 22, 2008 1:05 PM

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Comments

I like to sprinkle a little romano cheese on it.

Posted by: Allie at May 22, 2008 4:25 PM

Oh that's a great idea!

Posted by: Dianne at May 22, 2008 8:50 PM

I've ever had it but next time I see it I'll be sure to pick it up now! Thanks!

Posted by: Heather at May 22, 2008 9:15 PM

I have found that roasting them in the oven brought out an intense, delicious flavor. I do roast the garlic too, but have to leave it in the skin, and squeeze it out when it cools or I burn it.

Posted by: Noelle Markus at May 23, 2008 12:27 AM

Yum Yum Yum!!!

Posted by: Carrie at May 23, 2008 8:30 AM

funny that it is a cabbage hybrid. It looks more like some asparagus was messing around with some broccoli . . . :oP

Posted by: katherine at May 23, 2008 8:54 AM

I still have some so I think I'll have to try roasting them then!

Asparagus and broccoli messing around...Now that's funny! ;oP

Posted by: Dianne at May 23, 2008 9:00 AM

Wow, my mouth is watering just looking at these photos! I'll definitely have to pick up a bunch of broccolini at the farmers market this weekend.

Posted by: Abi Jones at May 23, 2008 6:11 PM

Thanks!

Posted by: Dianne at May 23, 2008 8:47 PM

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