SAUTÉED BROCCOLINI

SERVES 4

If you have not tried broccolini, you really must. 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 flavor that is milder than regular broccoli but with a slight peppery taste. It reminds me of a very mild rapini. The flower is smaller than broccoli and is on the end of a slender stem, all of which is edible. It costs a bit more, but is very easy to clean and there is no waste. It has quickly become one of my favorite green vegetables.

INGREDIENTS

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

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 as needed, about 20 minutes. Uncover and evaporate any moisture in pan before serving. Serve hot or room temperature.

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