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Sautéed Broccolini

Serves 4

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.


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.