Barely Cooked Broccolini with Chile and Garlic
Broccoli rabe and Broccolini are often mistaken for one another, but they’re not the same. Broccoli rabe has dark green leaves, slender stems, and tiny florets. Its taste is bitter and strong, much like mustard greens or kale.
Broccolini is the trademarked name for a hybrid of broccoli and Chinese broccoli. With a mild, sweet flavor and florets attached to long, tender stems, it’s sometimes aptly dubbed “baby broccoli.” Yet despite these differences, they can often be used interchangeably in recipes.
In “Something for Nothing,” Alison Roman suggests the leafier, more bitter veggie first, but since that wasn’t available at my market, I went with Broccolini, which she correctly advised as a great alternative. Fruity, fiery, slightly smoky-flavored Calabrian chiles add tiny bursts of spice; toasty garlic slices and splashes of lemon bring the flavors together. Serve this alongside pasta or any simple protein and take care not to overcook. Serves 4 to 6. – Susan Puckett
Ingredients
- ¼ cup olive oil
- 8 garlic cloves, thinly sliced
- 3 bunches of Broccolini, tough ends trimmed, chopped in half (or 2 bunches broccoli rabe, torn in large pieces
- Kosher salt and freshly ground black pepper
- 2 bottled Calabrian chiles, finely chopped (or more, to taste); or a few shakes of red pepper flakes
- 1 halved lemon, plus lemon wedges for serving
- Finely grated pecorino or Parmesan cheese optional)
Instructions
- Heat the olive oil in a large skillet over high heat. Add the garlic and cook, shaking the skillet until the garlic is golden brown, taking care not to burn them, about 2 minutes.
- Add half the Broccolini or broccoli rabe and season with salt and pepper. Toss with tongs or a wooden spoon until the stems are just tender and leaves and florets are bright green, 3 or 4 minutes. Add the remaining Broccolini or broccoli rabe, season again with salt and pepper, toss to coat, and cook for 2 minutes longer so that you have some of the pieces more wilted than others, creating a variety of textures.
- Once the vegetable reaches your desired tenderness but still has some bite, remove it from the heat and add the Calabrian chili (or red pepper flakes) and toss to evenly distribute. Transfer to a serving plate or bowl, squeeze the lemon juice over, and sprinkle with the cheese if using. Serve with extra lemon wedges.
