Sauteed Baby Broccoli

119 Ratings
  • 5 21
  • 4 26
  • 3 47
  • 2 19
  • 1 6

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.

Martha Stewart Living, February 2006

Gallery

Credit: Antonis Achilleos

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
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Ingredients

Directions

  • 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.

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Cook's Notes

If baby broccoli is unavailable, you can also use broccoli florets.

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Reviews (2)

119 Ratings
  • 5 21
  • 4 26
  • 3 47
  • 2 19
  • 1 6
Martha Stewart Member
01/11/2008
Oh my goodness. Now THIS was good!
Martha Stewart Member
12/31/2007
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.
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