The Best Sauteed Garlic Broccolini Recipe (2024)

FAQs

What is the difference between broccoli and broccolini? ›

Broccoli has a thick, woody stem and a large, flowering head. Broccolini is a cross between broccoli and Chinese broccoli, and also belongs to the cabbage family. Broccolini have long, firm stalks (thinner and more tender than those of broccoli), a few small leaves and small florets.

I love roasting it and blanching it for grain bowls and salads, but, when I want to serve it as a side dish, I typically sauté it with garlic and red pepper flakes. Here's how I do it: First, trim the broccolini. Cut off and discard the dried ends of the stems.

The best way to experience the health benefits of broccolini is to eat it raw. The stems, leaves, and florets are all edible. You can also choose to steam your broccolini and serve it as a side to complete a tasty, nutritious meal.

The verdict. Broccolini – by a hair's breadth! Nutritionally, the two brassicas are very similar. But the excellent vitamin A content of broccolini, together with the fact that it needs less prep and there's no waste, gives it the edge over broccoli for us.

It contains compounds like sulforaphane that are responsible for many of its health benefits, especially its antioxidant and anti-inflammatory activity. Eating broccolini may also support heart health and blood sugar control. Compared to broccoli, broccolini tastes sweeter, with a mild flavor and more delicate texture.

Broccolini still need some blanching to be tender enough. People often just briefly steam them instead of boiling a whole pot of water. After that you can just toss them a bit in a pan with whatever, or roast them in the oven if you prefer.

Trim about 1/2-inch off the bottom of the Broccolini stems. Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Add the Broccolini and sauté until the Broccolini is bright green and some of the stems and tips of the florets are lightly charred, 5 to 7 minutes.

Broccolini stems are more tender than broccoli stems, and you can eat the broccolini stems along with the florets.

Scientists say that eating broccoli or other cruciferous vegetables in excess could put you at risk for hypothyroidism, a disorder characterized by unintentional weight gain, depression, fatigue, joint pain, and muscle aches (per WebMD).

It's mellower and less bitter than standard-issue broccoli, with a mild sweetness much more akin to Chinese broccoli. But our favorite part of broccolini is its texture. The long stems have a pleasant crunch, and the ratio of stem to leaf to bud is pretty perfect, if you ask us.

Can I eat broccolini everyday? ›

Rich in folate

Just half a cup of cooked Broccolini^® provides nearly half of your recommended daily amout of folate. Here are some benefits of consuming folate rich Broccolini^® daily. Folate energises the mind and body by supporting psychological function and reducing fatigue*.

Broccoli rabe is leafier, thinner, and less floral than broccoli. The stems are long and tender and bush out in leafy clusters with small flowering heads, like broccolini. But, where broccolini is sweet and mild, broccoli rabe is bold and bitter. The flavor is almost like that of mustard greens mixed with horseradish.

Broccolini^® is the perfect vegetable to keep on stand by in the fridge to whip up a quick dinner. Learn how to store your Broccolini^® to ensure it remains fresh. Broccolini® is chilled from the farm until it reaches the store. Broccolini® will keep for around 7 days.

Broccolini a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible. Compared to the bitter flavor of common broccoli, Broccolini is more mild, with a sweet, earthy taste.

Broccolini was created by a Japanese company as a hybrid of broccoli and Chinese broccoli and the name “broccolini” is trademarked by the company.

Broccolini is milder and sweeter than both broccoli and broccoli rabe. It's a fantastic substitute to use in stir-fries, pasta dishes, and some soups. It withholds a lot of its texture after the cooking process, unlike other greens such as spinach or collard greens.

However, broccoli stalks are high in FODMAP. Broccolini is the complete opposite. Broccolini florets are high FODMAP, while the stalks are low FODMAP! So to keep it short, if you're eating low FODMAP to improve digestion, the safe parts are broccoli florets and only the stalks of broccolini.