Time to branch out from your usual ol’ broccoli at dinnertime. Broccolini, a cross between conventional and Chinese broccoli is more subtly flavored, and is tender and crunchy at the same time. It’s best quality is its versatility – tastes great in all cuisines from Mexican to Asian. Even better? It packs a one-two punch of fiber, bone-boosting vitamin K and anti-inflammatory phytonutrients. Grill it, roast it, steam it, sauté it . . . but definitely try it!
· Garlicky broccolini? Sign me up! Use this quick side dish as an accompaniment to chicken, beef or pork and up your veggie game.
· Another wonderful quality of broccolini? It’s quick-cooking. Whip up Ina Garten’s recipe for roasted broccolini and eat it alongside a juicy-crisp roasted chicken this weekend.
· Take your broccolini in a Spanish direction with Bon Appetit’s recipe for broccolini with smoked paprika and almonds.
· Treat yourself to a spa-like supper: This broccolini with sesame and ginger would be super alongside some steamed fish – super-flavorful yet incredibly healthful!
· Last, but not least – let’s take broccolini off the sidelines and put it at the center of the show! This frittata with roasted garlic and broccolini would make a lovely light dinner or lunch. And frittatas are great leftover from the fridge!