Easy Broccolini Recipe with Gremolata (2024)

FAQs

How long should I steam broccolini? ›

Add about 1 inch of water to the pot and bring to a boil. Add broccolini, cover and steam for about 5 minutes. Remove with tongs, season with salt & pepper, then finish with a drizzle of olive oil, about 1 to 2 tablespoons.

A great thing about broccolini is you can eat the entire bunch, including the leaves, stalk, and even the occasional yellow flowers.

The best way to experience the health benefits of broccolini is to eat it raw. The stems, leaves, and florets are all edible. You can also choose to steam your broccolini and serve it as a side to complete a tasty, nutritious meal.

The easiest way to rid broccoli rabe of some of its bitter flavor is by blanching it first. Just a quick dip in boiling water extracts enough of the bitterness and jumpstarts the cooking.

Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

Add the broccoli florets to a steamer basket, and place it in a saucepan filled with 1 inch of water. Bring the water to a boil, reduce the heat to a simmer, and cover the pan. Let steam for 5 minutes, or until the broccoli is crisp-tender and bright green.

Gremolata is traditionally made with just three ingredients: flat-leaf parsley, fresh garlic, and lemon zest. You finely chop the parsley, then mix it with grated garlic and lemon zest (which work together to tame the bitter herb into gentle submission).

Gremolata (Italian: [ɡremoˈlaːta]) or gremolada ( Italian: [ɡremoˈlaːda]; Lombard: [ɡremuˈlaːda]) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ossobuco alla milanese.

While both include parsley and garlic, their other ingredients impart distinct tastes and textures — gremolata has lemon zest and chimichurri gets its acidity from vinegar. And while chimichurri incorporates olive oil and vinegar, gremolata does not, so it's dry.

The ends of stalks are usually quite tough so trim off and discard about half an inch of the bottom of the stem. The rest of the broccolini is tender and edible. To ensure even cooking, I like to cut the stems lengthwise to make them a bit thinner.

Can you eat broccolini when it turns yellow? ›

An internet search shows the yellow flowers indicate the broccolini has aged, but is still safe to eat.

Broccolini^® is the super simple superfood that is rich in folate, fibre, vitamin C and antioxidants and also low in kilojoules, sugars & sodium. It's a delicious way to add more green veg to your diet to help deliver essential nutrients to keep you feeling good.

Broccolini have long, firm stalks and leafy florets with small leaves. Broccolini tastes milder and sweeter than broccoli. Because its stalks are thinner, broccolini require less prep work than broccoli (which tend to have woodier stalks). Broccolini lends itself to roasting, grilling, sauteing and steaming.

The entire vegetable can be eaten, from the stems and the florets to the tiny yellow flowers that sometimes appear on mature vegetables. Broccolini can also be eaten raw or cooked.

here's something I didn't know. until I was in my thirties. broccoli should be chopped after it's boiled.