It’s like summer turned on at the flick of a switch. At that moment, Mother Nature went into full bloom and every summer fruit + veg arrived perfectly and in abundance.
One of my latest discoveries at my local farmer’s market is broccolini. Ever heard of a broccolini?! Though it is commonly called baby broccoli it’s actually its own grownup veggie and is a cross between broccoli and gai lan (Chinese broccoli). It’s tender, long thin stalks have smaller florets and occasionally has some beautiful white flowers which are totally edible. They’re almost nutty in flavor especially when roasted. But we’re in the blazes of summer right now and we are not going to turn our ovens on.
This sauté is perfect as a side dish or even served alongside a pesto coated chickpea or lentil pasta. I love the beauty of green veggies with a green sauce. More green please!
Sautéed Lemony Broccolini
Total time: 10-15 mins
Serves 2
What you need:
- 3-4 bunches of broccoli (thin, tender stalks that are a luscious green- you can eat the flowers, don’t steer away)
- 2-3 garlic scapes, chopped (what’s a garlic scape, click here) or 4 cloves of garlic, minced
- 2 lemons, zested and juiced (save juice for the end)
- optional: 1 sprig of rosemary, chopped or 4-5 leaves of mint, minced
- sea salt + pepper to taste
- 2 tablespoons of avocado oil or extra virgin olive oil or pasture/grass fed butter
How you make it:
- Chop broccolini as you see fit. You don’t have to trim it. You can cut into bite sized pieces for easier eating or just cut in half length wise or width wise. Set aside.
- In a skillet, over medium heat, add oil/fat of choice. Add garlic or garlic scapes and lemon zest. Let it get nice and fragrant.
- Add your broccolini. Stir to mix with your aromatics. Sautee for about 8 minutes or under desired tenderness is achieved. The sweet spot for me is anywhere between 5-10 minutes. Season generously with sea salt and pepper.
- Once broccolini is cooked to your desire, squeeze fresh lemon juice on top (add herbs if you desire).
- Serve with your favorite pasta or just eat as is.
Served with heirloom tomatoes, ricotta and a butter lemon sauce on Banza (chickpea) pasta.
If you can’t find some broccolini, broccoli will do (just slice thinly) fine 😉
Peace, love and NO Beef!
Guramrit
No Beef Here 