What's the difference between broccolini and broccoli?

Broccolini is a hybrid of broccoli and gai lan (Chinese broccoli). Broccolini has a delicate, mild broccoli and asparagus flavor with long and thin stems and small florets.

How do you cook broccolini?

You can cook broccolini as you would broccoli. Broccolini is delicious steamed, boiled, roasted, grilled and charred. You can also eat broccolini raw.

What's the best way to char broccolini?

You can char broccolini on the grill or under the broiler. Charring broccolini in a large cast iron skillet is another great way to add big, toasty flavor.

Charred Broccolini with Chili and Garlic

Description

This Charred Broccolini with Chili and Garlic recipe is a one-pan side dish with big, bold flavors and a crisp tender texture. It's the ideal side dish to roast chicken, grilled steak, pasta or seared tofu.

Ingredients

Units Scale

4 Tbsp. olive oil, divided
1 long red chili pepper, thinly sliced (seeds removed, if desired)
3 garlic cloves, roughly sliced
3/4 tsp. salt, divided, plus more to taste
12 oz. broccolini (2 bunches), stem ends trimmed
basil leaves, for garnish

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Instructions

Stir together 2 tablespoons of the oil, chili pepper, garlic and 1/4 teaspoon of salt in a small bowl. Set aside.
Heat a large skillet over high heat. While the skillet heats, trim the stem ends of the broccolini, cutting off about 1/4 to 1/2 inch of the stem.
Add 1 tablespoon of the oil to the skillet then a single layer of the broccolini (half the broccolini if using a large skillet). It's okay to pack the broccolini in the skillet, just be sure it's in a single layer. Cook until charred on one side, 2-3 minutes, the flip and cook on the other side, another 2-3 minutes. Sprinkle with 1/4 teaspoon of the salt. Adjust the heat to avoid smoking out your kitchen and turn that vent on. Remove broccolini to a clean plate or baking sheet and add remaining 1 tablespoon oil and cook the rest of the broccolini, finishing with remaining 1/4 teaspoon salt.
Remove skillet from the heat then add the bowl of oil, garlic and chili pepper. Cook this mixture, stirring frequently, using the residual heat from the skillet, until tender and slightly toasted, about 1 minute. Spoon the chili pepper and garlic back in the bowl then add the broccolini back to the skillet and toss in the oil.
To serve, top the charred broccolini with the chili pepper and garlic mixture and garnish with basil leaves.

Notes

To serve this for a larger party or holiday, double the recipe. Keep the broccolini warm by placing charred broccolini on a baking sheet and store in a 225°F oven until ready to serve, up to 1 hour. The cooked chili pepper and garlic mixture may be served room temperature.
Leftover charred broccolini may be stored in an airtight container in the refrigerator for up to four days.
Broccolini has a similar flavor to a broccoli and asparagus, but it has its own unique, delicate flavor.
Broccolini is frequently solid in 6 oz. bunches, so you'll want to purchase 2 bunches.
If you want a more traditional flavor, simply make a mash of extra-virgin olive oil, lemon juice, lemon zest, and minced garlic. Rub this mixture on the broccolini and finish with a drizzle of more olive oil and a splash of lemon juice.
Another delicious flavor variation is tossing the broccolini with capers, garlic, anchovies, and red pepper flakes. Finish with parmesan cheese, parsley or basil, a pinch of flaky sea salt, and toasted almonds.

Prep Time: 5 min.
Cook Time: 12 min.
Category: Sides
Method: Searing
Cuisine: American