Sauteed Leeks And Broccolini With Balsamic Vinegar Recipes

BROCCOLINI AND BALSAMIC VINAIGRETTE

Steps:

• In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
• Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

SAUTEED BROCCOLINI

Steps:

• Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
• Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

SAUTéED BROCCOLINI WITH BACON

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add dressing and garlic to reserved drippings in skillet; mix well. Stir in broccolini; cook on medium-high heat 3 min., stirring occasionally.
• Stir in water; cover. Simmer on medium heat 2 min. or until broccolini is crisp-tender. Add bacon; mix lightly.

SAUTEED LEEKS AND BROCCOLINI WITH BALSAMIC VINEGAR

Steps:

• Heat oil in a large pan over med heat.
• Add broccolini and leeks, saute 4 minutes.
• add oregano, pepper, garlic and saute 3 minutes.
• stir in remaining ingredients and cook until liquit almost evaporates - about 30 seconds.

LEEKS TOSSED IN BALSAMIC VINAIGRETTE

Steps:

• Split the trimmed leeks lengthwise, leaving the white root ends whole.
• Make certain all sand is rinsed away.
• Bundle leeks and tie with string.
• Drop into saucepan of boiling water and simmer, covered, about 12 minutes, until just tender.
• Toss with the balsamic vinegar, olive oil, and parsley, and serve at once.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

BALSAMIC CARAMELIZED LEEKS, CARROTS, AND CELERY

Steps:

• Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
• Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.