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A cross between Chinese broccoli and regular heading broccoli, broccolini are slender, tender broccoli shoots with a small loose floret.
Store broccolini in a bag in the high-humidity vegetable crisper of your refrigerator for up to three or four days. It will technically keep for longer but may become limp, and it will begin to lose its flavor and nutrition.
Broccolini is a little sweeter (and I would say tastier) than regular broccoli. The best part is the stem, which is meant to be eaten. Our suggestion for broccolini: leave the shoots whole or, if on the larger side, slice in half lengthwise, being sure to leave the stem on. Toss in a bowl with olive oil and salt and roast them at 400 degrees, grill them, or sear them in a hot skillet and finish with a squeeze of lemon. Basically, give them a nice browning, to make them flavorful.
Rigatoni with Broccolini and Sausage
Marinated Lentils with Lemony Broccolini and Feta. Cacio e Pepe Broccolini with Lemon Pearl Barley
Broccolini with Very Delicious Garlic Sauce
Roasted Broccolini and Lemon with Crispy Parmesan
Roasted Broccolini with White Beans, Ricotta, Almonds, & Hot Honey
Instant Pot Garlicky White Beans with Broccolini & Breadcrumbs
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