I’ve become slightly obsessed with broccolini, to the point my kids are sick of it. Oh well, apparently my heart chakra is in need of some greens, ok? I had been trying to incorporate them into my diet more and more (greens that is) and had run out of new things to try in my neck of the woods. That is, until the farmer’s market opened back up.
Broccolini is a magical hybrid of broccoli and kai-lan, of the cabbage family. It is sometimes sold as Chinese Kale. It should be bright green with yellow flowers and florets.
It is touted to have massive inhibitory effects on human cancer cells and is all around just good for you. So I have a simple recipe for you brave souls who would like to try it and those of you who are familiar, perhaps a new way to eat it!
The first thing I do is to heat a couple of tablespoons of olive oil in my lovely cast iron pan, then add 3-4 minced cloves of garlic, stir until soft and fragrant. Then add a couple of spoons of pesto, some chopped sun-dried tomatoes and a few capers with some sea salt. Gently fold in your rinsed broccolini and cook until wilted.
Meanwhile, I have a pound of penne cooking in salted water….drain of course after cooked….then…
Toss the two together!
Shave some parmigiana over the top and eat. It’s magical. And much lower in bad fat than creamed sauces…
The part of the recipe where I sing, “Broccolini, Broccolini…” to the tune of “Cinderelli, Cinderelli…night and day it’s Cinderelli…” is totally optional.