Broccolini In Blankets Recipes

SIMPLE BROCCOLINI

Steps:

• Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
• Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

HOW TO COOK BROCCOLINI

Steps:

• Choose bright green broccolini. Fresh broccolini will also have fresh bases, firm stems, and tightly furled heads. If the florets are beginning to turn yellow, the broccolini is no longer good. The same applies if the bases appear dried out, if the stems have soft spots, or if there are signs of flowering on the heads. Broccolini should be stored in a tightly sealed plastic bag or container inside the refrigerator until ready to use.
• Trim the ends. Use a sharp kitchen knife to chop off any leaves and any thick ends, cutting off enough to separate the thinner upper stalks into separate pieces. If the thin stalks are connected by a single thick stalk, this thick portion of the stalk holding the bundle together should be cut off. If any of the stalks you use are still a little too thick, you can trim them in half lengthwise for more manageable pieces.
• Rinse the broccolini under running water. Quickly rinse the stalks under cool, running water and pat dry with clean paper towels. Broccolini is usually mostly free of dirt and debris, so it needs little more than a quick rinse to clean.

BAKED BROCCOLINI

Steps:

• Preheat oven to 425°. Place Broccolini in a greased 15x10x1-in. baking pan. Combine lemon juice, oil, salt and pepper; drizzle over Broccolini and toss to coat., Bake, uncovered, 10-15 minutes or until tender, stirring occasionally.

BROCCOLINI WITH BALSAMIC VINAIGRETTE

Steps:

• In a large pot bring 6 cups of water to a boil.
• In the meantime, remove the bottom third of the broccolini stems and discard.
• In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
• When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
• Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
• Serve warm.

SAUTEED BROCCOLINI WITH GARLIC

Steps:

• Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then drain in a colander.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of garlic, stirring, until pale golden, about 30 seconds. Add half of Broccolini, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.