I’ve had a thing for broccolini lately. While I usually just steam it and eat it right up I thought I would try something a little more entertaining and came up with this Very Green and Garlicky Sauté. I’ve seen broccolini called several different things, broccolette or most often young broccoli but it really isn’t young broccoli. It’s a cross between broccoli and kai-lan, a chinese kale. It has smaller florets, longer and thinner stalks and a milder flavor than broccoli, perfect to mix with the deep greens of spinach, green onions and parsley. Crispy garlic chips and lemon top it off to perfection. Start your new year out on a green note while you enjoy this healthy and nutritious sauté.
- 4 cloves garlic, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt plus a pinch
- 2 bunches broccolini, chopped into approximately 1 inch pieces (about 2-3 cups)
- 1 bunch green onions, chopped
- 1 tsp oregano
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes or to taste
- 5 oz. baby spinach
- 1/2 cup flat leaf parsley, chopped
- 1 lemon, zest and juice
- Place the oil in a cold sauté pan. Add the garlic and turn the heat on to medium. Slowly cook the garlic until a light golden color. Remove to a paper towel and sprinkle with a pinch of salt. Set aside.
- Add the broccolini and onion to the pan with the now garlic infused oil. Sauté 4-5 minutes, the broccolini should still be bright green and crisp. Add the salt, oregano, black pepper and red pepper flakes. Stir to combine.
- Add the spinach, parsley and lemon zest. Sauté another 2-3 minutes just until the spinach is wilted. Add the lemon juice and stir.
- Sprinkle the garlic chips over the top and serve.
This dish is best eaten right away. It makes a great side for just about any meal.