How To Cook Broccolini For The Absolute Best Flavor And Texture

There is no shortage when it comes to delicious, good-for-you vegetables in this world, and certainly no shortage of ways to enjoy them. But some veggies can be a bit more intimidating than others if you don't know the best way to do them justice. Broccolini, a broccoli lookalike with a long, crisp stem and tiny florets at one end, may just hold the crown of uncertainty when it comes to cooking, with many people wondering how to get the best flavor and texture out of this nutrient-rich veggie. You may have heard of broccolini under a different name: baby broccoli or tender stem broccoli. The vegetable, which has been around in U.S. markets since 1996, was created in Japan specifically to have a mild taste and thrive in warm climates.

Like with most vegetables, there are plenty of ways to cook broccolini, but if you want to cut to the chase and get the best possible texture and tastiest flavor, bust out the frying pan and olive oil. You don't want to cook broccolini long, no more than five minutes, or you'll waste that beautiful combination of crunchiness and tenderness nature has already provided. Instead, give it just enough time and heat to get a nice char, and be sure to work in small batches so the broccolini isn't crowded in the pan. This lets the delicate stalks make the most of the hot surface area rather than steaming in the pan, which will overcook it quickly.

Now that you've mastered your technique, it's time to tackle seasoning your broccolini for the perfect flavor. Just like with your cooking method, you want to go easy on the spices so you don't overpower broccolini's naturally sweet and peppery flavor with excessive seasoning efforts. A little lemon juice, salt, pepper, and garlic go a long way.

One of the benefits of this veg is the variety of textures it offers, combining traits of both broccoli and Chinese kale. The stems give you a nice crispy crunch while the delicate florets give you a soft and supple bite that absorbs whatever sauce you pair it with, so it works great as a vegetable addition to unexpected recipes like a honey walnut shrimp bowl.

Although broccolini is quite similar to broccoli, picky eaters who reject broccoli (just as the canning industry rejects broccoli) often have no problem with broccolini thanks to its delicate taste. Plus, it doesn't have that stinky-feet odor broccoli is known for. Its versatility is another bonus — it goes great with just about anything, especially tossed lightly in oil and garlic and paired with a miso and maple glazed salmon that takes it back to its Japanese roots.