Broccolini is a cross of broccoli and Chinese broccoli (gai lan) that produces slender, easier-to-eat stalks with loose florets on top. Both baby broccoli and regular broccoli are great sources of vitamins A, C, and K.
Baby broccoli should not be wilted nor more than minimally flowered.
Rinse and slice off just the ends of the stalk. The more tender stalks of baby broccoli require much less cooking time as regular broccoli and can be directly sautéed without first boiling. Add some sesame oil, garlic, red pepper flakes, and soy sauce in your pan for an Asian side dish; or lemon, garlic, and olive oil for a Mediterranean version.
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