If you have not tried broccolini, you really should. It is sometimes referred to as baby broccoli, but is actually a relatively new hybrid vegetable developed from crossing broccoli and Chinese kale. The result is a light, slightly peppery broccoli flavor. The florets are smaller than broccoli and are on the end of slender, tender stems. Broccolini costs a bit more than broccoli, but is very easy to clean and there is no waste. Technically, in this recipe the broccolini is steamed in a bit of water and then, when the lid is removed, quickly sautéed in the same pan to remove the moisture. That is a typical Italian cooking method used for many vegetables. The recipe can be made in any amount needed.
- 1 pound broccolini, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
- Water as needed
If the bottoms of the broccolini stems look dry, cut off the very edge and discard. Heat the olive oil and garlic in a large skillet over medium-high heat. Add the broccolini, marjoram, salt and pepper. Add just a little water to provide moisture in the bottom of the pan. Cover, reduce heat to medium, and cook until tender, adding a little more water if needed, about 20 minutes. Uncover, increase heat to medium-high and continue to cook until all liquid has evaporated. Serve hot or room temperature.