Broccolini is not new to me, but as I looked at in sitting in its wood crate at the farmers market like a sad step child, I thought that many strolled by and probably wondered “What the hell is it? Broccolini is a natural hybrid of broccoli and gai lan (Chinese broccoli). The secret to broccolini that I stumbled upon is simple- to sauté it to make it perfectly tender.
- 2 bunches broccolini (about 1 1/4-pound total), trimmed
- 3 cloves garlic minced (about 3 teaspoons)
- 1 teaspoon of Herb’n Farm Lemon Pepper
- Juice of one lemon
- Fresh ground sea salt
Preparation: Remove leaves from broccolini, place in a bowl, sprinkle lemon pepper and Sea town smoke, squeeze a half lemon into bowl with two teaspoons of garlic. Toss with hands. In cast iron skillet, add olive oil, one tablespoon of butter, and seasoned broccolini. Cook for six to eight minutes (keep an eye on it!), until lightly charred and the stalks are fork tender. Add final teaspoon garlic and the juice of lemon. Toss and serve immediately.