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Sauteed Baby Broccoli

This delicious vegetable, which you may see labeled as baby broccoli, broccolini, or asparation, is a cross between broccoli and Chinese kale. It has a slightly milder, sweeter taste than broccoli and a more tender texture. You can find it in specialty food stores and many supermarkets. If baby broccoli is unavailable, you can also use broccoli florets.
Martha Stewart Living, February 2006
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 4
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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 bunches baby broccoli (about 1 1/4 pounds) trimmed
  • 1 teaspoon coarse salt
  • Freshly ground pepper

Directions

  1. Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add baby broccoli; season with salt and pepper. Cook, stirring occasionally, until baby broccoli has turned bright green and is tender, about 9 minutes. Serve immediately.

Recipe Reviews

  • tss
    11 Jan, 2008

    Oh my goodness. Now THIS was good!

  • jammiejulie
    31 Dec, 2007

    I like broccolini even better then broccoli because of it's tenderness. It is also good sauted in oil with some garlic and a squeeze of fresh lemon juice just as it's served. It gets cold fast so make it just before eating.