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.
Photography: Antonis Achilleos
Martha Stewart Living, February 2006
- Prep Time 10 minutes
- Total Time 10 minutes
- Serves 4
- 3 tablespoons extra-virgin olive oil
- 2 bunches baby broccoli (about 1 1/4 pounds) trimmed
- 1 teaspoon coarse salt
- Freshly ground pepper
- 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.
If baby broccoli is unavailable, you can also use broccoli florets.
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