Broccolini With Pepper Dressing Food

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SIMPLE BROCCOLINI



Simple Broccolini image

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Provided by JUMAHA

Categories     Side Dish     Vegetables

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch broccolini
2 tablespoons olive oil
1 clove garlic, minced
1 lemon wedge
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
  • Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g

LEMON BROCCOLINI



Lemon Broccolini image

Provided by Ellie Krieger

Categories     side-dish

Time 15m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 6

1 pound broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
Pinch of freshly ground black pepper

Steps:

  • Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.
  • In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

BROCCOLINI AND BALSAMIC VINAIGRETTE



Broccolini and Balsamic Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemon

Steps:

  • In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
  • Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

ROASTED BROCCOLINI AND LEMON WITH PARMESAN



Roasted Broccolini and Lemon With Parmesan image

Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories     vegetables, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, halved crosswise, seeds removed
4 garlic cloves, smashed
2 bunches broccolini, ends trimmed (or 1 pound broccoli, thinly sliced lengthwise, stem and all)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground pepper
½ cup finely grated Parmesan

Steps:

  • Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
  • Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
  • Remove from the oven, squeeze the remaining half of the lemon over the top and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams

BROCCOLINI WITH BALSAMIC VINAIGRETTE



Broccolini With Balsamic Vinaigrette image

Most of us are very familiar with broccoli but how about broccolini? It's similar to broccoli but more tender and milder in flavor. Nicknamed baby broccoli, broccolini is a hybrid vegetable and a cross between broccoli and Chinese kale. It has small florets and long, thin stalks. This vitamin and fiber packed vegetable is one you'll sure to love. I've topped mine with a skinny balsamic vinaigrette to add some pizzaz...

Provided by Nancy Fox

Categories     Vegetable

Time 18m

Yield 6 serving(s)

Number Of Ingredients 9

4 bunches Broccolini
2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon sugar
1/2 fresh lemon
1/2 teaspoon salt
fresh ground pepper

Steps:

  • In a large pot bring 6 cups of water to a boil.
  • In the meantime, remove the bottom third of the broccolini stems and discard.
  • In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
  • When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
  • Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
  • Serve warm.

Nutrition Facts : Calories 46.7, Fat 4.5, SaturatedFat 0.6, Sodium 204.4, Carbohydrate 1.4, Fiber 0.1, Sugar 1, Protein 0.1

ROASTED BROCCOLINI WITH WINEY MUSHROOMS



Roasted Broccolini with Winey Mushrooms image

Provided by Laura B. Russell

Categories     Mushroom     Side     Roast     Vegetarian     Broccoli     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds broccolini (2 large bunches), ends trimmed
4 tablespoons olive oil (divided)
1 teaspoon kosher salt (divided)
1 small sweet onion, finely diced
8 ounces cremini or other mushrooms, thinly sliced
1/4 cup dry white wine or vermouth
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese, for serving (optional)

Steps:

  • Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
  • In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
  • Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

BROCCOLINI WITH SPICY SESAME VINAIGRETTE



Broccolini with Spicy Sesame Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Side     Vegetarian     Quick & Easy     Low Cal     Low Sodium     Broccoli     Healthy     Low Cholesterol     Vegan     Boil     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 bunches broccolini (1 pound)
Kosher salt
2 tablespoons plus 1 teaspoon toasted white sesame seeds
1/2 teaspoon crushed red pepper flakes plus more to taste
2 tablespoons plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon distilled white vinegar
2 teaspoons minced garlic
Freshly ground black pepper

Steps:

  • Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.
  • Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and more red pepper flakes, if desired.

BROCCOLINI WITH GARLIC SAUCE



Broccolini With Garlic Sauce image

Simple and tasty recipe that's like garlic broccoli but uses the more tender broccolini. You can use all of the broccolini, just trim the ends.

Provided by Bolistoli

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

2 bunches Broccolini, chopped into 1 inch pieces
olive oil flavored cooking spray
1 teaspoon sesame oil
4 garlic cloves, chopped
1 tablespoon fresh ginger, grated
1/2 cup chicken broth
3 tablespoons oyster sauce
1 teaspoon rice wine vinegar
1 teaspoon chili paste
1 tablespoon cornstarch
2 scallions, thinly sliced

Steps:

  • Combine chicken broth, oyster sauce, vinegar, chili paste, and cornstarch, and mix well. Set aside.
  • Spray a wok with olive oil spray and heat over high heat until a splash of water dances on the surface.
  • Add garlic and ginger and stir fry for 30 seconds.
  • Add sesame oil and broccolini and stir fry for 2-3 minutes.
  • Add sauce and continue to stir fry for another 4-5 minutes until the sauce is thickened and broccolini is tender-crisp.
  • Stir in scallions and heat through.

Nutrition Facts : Calories 74.8, Fat 2.8, SaturatedFat 0.5, Sodium 928.7, Carbohydrate 10.4, Fiber 0.7, Sugar 0.6, Protein 2.3

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