how to prepare broccolini

Broccolini are the sweeter, more tender second cousins of the more well-known broccoli family. They go really well with the savoriness things, like sausage or a with a savory red pepper sauce as condiment.

Begin by removing the bottom third of each stalk of broccolini, as they are too tough to eat.

You don’t need to do this, but I discard the florets that have too many flowers. They are actually edible and you could eat them without a problem, but my thinking is that if the floret looks like something Ken would present to Barbie as a token of his undying love, then I’m not eating it…

Finally, assess your broccolini. Inevitably, some stalks will be thicker than others.

To ensure they all cook evenly, cut the larger stems vertically into two or three pieces. Like this:

Done! Now wash them well.

Plunge them in the now boiling pot of water and allow them to cook for 2 minutes.

Then drain them in a colander and immediately run cold water all over them. Doing this will stop them from cooking.

Allow the to drain in the colander for a few minutes, and then you are ready either to saute’ them in some olive oil and garlic or to use them in a recipe as directed.