Broccolini
A cross between broccoli and Chinese kale with thin, tender stalks and small florets. Edible stems, faster-cooking than broccoli, and great charred in a hot pan.
Used for
- roasting
- stir-fries
- sautéing
- side dishes
In the kitchen
- Roast.
- Sauté.
- Blanch.
Picking it at the store
- Firm, slender stalks with dark green tightly closed florets.
- Avoid yellowing florets or slimy stems.
Related terms
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