I have been trying to include more vegetables in my diet, which is significantly easier in the spring and summer months with beautiful, fresh vegetables like broccolini and tomatoes at the local farmer’s market.
I have never been one to snack on some raw vegetables so once you buy them, I find that the hard part is making them taste good, and that doesn’t mean frying them until they no longer have most of the health benefits they were intended to. This recipe brings out the flavors of the broccolini while the acidity of the red wine vinegar works to offset its bitterness.
Broccolini, sometimes referred to as baby broccoli, looks similar to broccoli. They have longer, thinner stems with more sparse florets. The broccolini is blanched to cook it while retaining the bright green flavor.
In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side.
Add the broccolini and cook until bright green and tender, about 2 to 3 minutes (depending on the size of the broccolini. Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove them from the ice bath and place on a paper towel- lined plate.
Preheat the broiler to high. In a medium bowl toss the broccolini in olive oil and garlic to coat then arrange in a single even layer on a baking sheet.
Season the broccolini with red pepper flakes and sea salt. Broil until the tips of the broccolini start to char but are not burnt, about 5 to 6 minutes. Remove from the broiler and place back in the bowl.
Add the red wine vinegar and toss to evenly coat.
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