As far as my family is concerned, broccoli or broccolini can be served any way. My little guy Lincoln’s favorite is steamed and completely plain, while his older sister Sylvie is a roasted with parmesan cheese or butter kinda girl. The hubs, well he likes it roasted with olive oil and salt and pepper and for me, my hands-down favorite is sautéed with a bit of balsamic and olive oil drizzle. I love it so much I sometimes eat it for breakfast (and not just because I’m pregnant). Keep reading for my simple go-to broccolini recipe…
If you are feeling lazy and don’t want to clean another dish, just pop your broccolini in the microwave, covered and cook for about 2 minutes or until just tender. Sometimes I do this for a minute, then switch to the sauté pan.
What you’ll need:
1 bunch of broccolini
2 tablespoon olive oil
1/2 to 1 teaspoon balsamic vinegar
small squirt of spicy brown mustard (1/4 teaspoon)
fresh ground pepper – a few twists
1 tablespoon of olive oil for sauté pan
Wash and trim broccolini. Heat olive oil in sauté pan over medium and place the broccolini in with water still clinging from the wash. Cover and cook for a few minutes until it begins to get tender. Meanwhile, whisk together the rest of the ingredients. When your broccolini is done to your liking, place on a serving dish and drizzle with the balsamic olive oil and serve. This can be served a room temperature too; it’s that good.
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