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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 2

A CookTale

For awhile I have been on the hunt for Broccolini. At my daily haunts, but it kept evading me until yesterday when I found it in abundant bunches at Adam’s. The taste can be compared to a hybrid of Broccoli and Asparagus. The stalks with their close resemblance to Asparagus are the highlight, the florets tag along, All in all, quite a delicious and unique vegetable.


1 bunch of Broccolini
1 TB of EVOO
2 TB of Garlic Cloves (finely minced + 2 TB (finely sliced)
1/2 tsp of dried hot Red Pepper Flakes
1/4 cup of Chicken Stock or water


1. Cook the Broccolini in a large pot of boiling salted water until the stems are crisp & tender, about 6 minutes. Drain, & plunge into a bowl of cold water to stop the cooking & retain the color. Pat dry with paper towels.

2. Heat 1 TB of EVOO in a large nonstick skillet over moderately high heat until hot. Add the Garlic slices & the Red Pepper Flakes & saute, stirring, until the Garlic is golden, about 2 minutes. Remove to a small bowl.

3. In the same skillet, add the minced Garlic & saute until it starts to take on color. Add the Broccolini & 2 TB of Stock or Water & cook stirring for about 5 minutes or until the stalks are tender.

4. Return the Garlic slices to the skillet, toss it all together. Transfer to a serving dish & serve.

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