Broccolini sounds Italian but it’s not! It’s a hybrid of Chinese broccoli and our household broccoli. It was developed in Japan. Don’t worry, it has not been genetically modified! You can eat the entire plant and it’s milder and in my opinion, more delicious than broccoli. If you see an occasional yellow flower, you can eat that too! It tastes best in the springtime when it’s in season.
Broccolini is a nutritional powerhouse containing vitamins C, A and folate plus minerals including calcium and iron.
You can cook it any which way you desire, but here is my favorite:
1 bunch broccolini
2 ounces fresh, organic orange juice
1 ounce of water (use more if needed)
2 teaspoons extra-virgin olive oil
On medium heat using a non-stick sauté pan, place the orange juice and water in the pan. Add the broccolini to the skillet. Bring the liquid to a simmer, then add 2 teaspoons of your best olive oil to the pan. Top it off with two squiggles of balsamic glaze and cover for 5 to 7 minutes or until all the liquid has evaporated and the broccolini is tender. If it needs more time, add a touch of water to the pan.