The Best Sauteed Garlic Broccolini Recipe (2024)

FAQs

What's the difference between broccoli and broccolini? ›

Broccoli has a thick, woody stem and a large, flowering head. Broccolini is a cross between broccoli and Chinese broccoli, and also belongs to the cabbage family. Broccolini have long, firm stalks (thinner and more tender than those of broccoli), a few small leaves and small florets.

How to Prep Broccolini for Cooking. What I love about Broccolini is how easy it is to prepare and how little waste there is. You simply trim the stems by about a half-inch and you're good to go.

Broccolini can be eaten raw or cooked, though most people enjoy it cooked as a side dish. The whole vegetable is edible. Common cooking methods for broccolini include steaming, stir-frying, roasting, and sauteing.

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 verdict. Broccolini – by a hair's breadth! Nutritionally, the two brassicas are very similar. But the excellent vitamin A content of broccolini, together with the fact that it needs less prep and there's no waste, gives it the edge over broccoli for us.

It contains compounds like sulforaphane that are responsible for many of its health benefits, especially its antioxidant and anti-inflammatory activity. Eating broccolini may also support heart health and blood sugar control. Compared to broccoli, broccolini tastes sweeter, with a mild flavor and more delicate texture.

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.

Broccolini still need some blanching to be tender enough. People often just briefly steam them instead of boiling a whole pot of water. After that you can just toss them a bit in a pan with whatever, or roast them in the oven if you prefer.

As broccoli is rich in Potassium that causes lowering of blood pressure, an excess consumption can result in hypotension. An excess broccoli consumption can also increase the risk of hemorrhagic stroke. Patient on blood thinners can have increased risk of bleeding due to the presence of Vitamin K in broccoli.

It's mellower and less bitter than standard-issue broccoli, with a mild sweetness much more akin to Chinese broccoli. But our favorite part of broccolini is its texture. The long stems have a pleasant crunch, and the ratio of stem to leaf to bud is pretty perfect, if you ask us.

What is the white stuff on my broccolini? ›

White blister is a fungal disease caused by Albugo candida. It affects many brassica crops including broccoli and cauliflower and some brassica weeds. In Western Australia it has been found in all major growing regions.

A serving has just 35 calories and, even better, broccolini is a non-starchy vegetable, so you can eat as much as you want while staying on track to your weight loss goal.

Sometimes referred to as "baby broccoli," it's actually a hybrid vegetable. Broccolini is a cross between broccoli and Chinese broccoli (also called gai lan or Chinese kale). It looks a lot like Chinese broccoli—the stalks are long and lean—but instead of big leaves, it has florets more like common broccoli.

Rich in folate

Just half a cup of cooked Broccolini^® provides nearly half of your recommended daily amout of folate. Here are some benefits of consuming folate rich Broccolini^® daily. Folate energises the mind and body by supporting psychological function and reducing fatigue*.

Taste: Broccoli has a slightly bittersweet flavor and thick, meaty stems. Broccolini is milder and sweeter than broccoli, with firm, crunchy stems, and leafy florets. Broccoli rabe has a strong, bitter taste throughout, from its stems to its leaves.

Broccolini is actually a cross-breed of broccoli and Chinese broccoli, a leafy vegetable commonly referred to as gai lan in Cantonese or jie lan in Mandarin. You get the florets found in broccoli and the longer stems and leaves found in Chinese broccoli. It's a pretty logical mix of the two.

Despite what you may have heard, Broccolini is not baby broccoli. This lanky vegetable is a hybrid first created in 1993. Broccolini a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible.