Wednesday, January 4, 2012
I love finding new things at Whole Foods and this is one of them. Broccolette is a cross between broccoli & chinese broccoli (kai-lan) and has smaller florets and thinner, longer stems.
Cover the bottom of a non-stick pan with vegetable stock and bring to boil. Chop the dry ends off your Broccolette and roughly chop the rest. Lower heat to medium, add chopped broccolette to pan and cover. Allow to cook for about ten minutes until stock has almost dried. Add more stock or a teeny tiny bit of EVOO and add some chopped garlic to the pan. Add a few shakes of crushed red pepper if desired. Salt to taste. Cook a few minutes until garlic is cooked and your stems are soft.
Chopping Broccoli always brings to mind, my mind anyway, Dana Carvey's "choppin' broccoli." Enjoy the link: Dana Carvvey