What is broccolini? Also referred to as baby broccoli; a cross between traditional broccoli and Chinese kale and can be found in the produce section of your local grocery store. Broccolini is the trade name and was introduced to the U.S. in 1998 by Mann Packing Co. It looks like broccoli but with a longer stem and smaller flowering buds.
As with most green vegetables, broccolini is loaded with vitamin C (130% of the daily value), vitamin A, potassium, calcium, and iron. An eight stalk (3 oz.) serving provides only 35 calories and is nearly sodium free. The taste has hints of asparagus, with a sweet and peppery flavor which becomes milder when when cooked. Unlike broccoli, the stalks aren't woody or chewy, and is completely edible from flower to stem.
Sautee broccolini with sliced garlic in oil from a bottle of sun-dried tomatoes, and top it off with a few of the diced tomatoes. Or toss with a little olive oil and roast at 450 degrees F on a baking sheet for 12-15 minutes. Season with a sprinkle of lemon juice, freshly ground pepper, and parmesan cheese. Or just steam and drizzle with your favorite vinaigrette or toasted sesame oil.
Put a new twist to your traditional holiday meal this year!