Broccolini With Kalamata Dressing Recipes

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SIMPLE BROCCOLINI



Simple Broccolini image

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Provided by JUMAHA

Categories     Side Dish     Vegetables

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch broccolini
2 tablespoons olive oil
1 clove garlic, minced
1 lemon wedge
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
  • Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g

BROCCOLINI WITH MUSTARD DRESSING



Broccolini with Mustard Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 bunches trimmed broccolini in a large pot of salted boiling water, 3 minutes. Drain; rinse under cold water, then pat dry. Whisk 1/4 cup sour cream, 1 tablespoon each water and whole-grain mustard, 1 teaspoon apple cider vinegar and 1 tablespoon minced shallot; season with salt and pepper.Drizzle over the broccolini.

BROCCOLINI WITH KALAMATA DRESSING



BROCCOLINI WITH KALAMATA DRESSING image

Categories     Vegetable     Side

Yield 6 to 8 servings

Number Of Ingredients 6

1/3 cup pitted kalamata olives
1/4 cup lightly packed fresh parsley leaves, plust 1 T roughly chopped
1/4 cup mayonnaise
3 medium cloves garlic, peeled
kosher salt and black pepper
2 lb broccolini, trimmed (4 bunches)

Steps:

  • Put the olives, parsley leaves, mayonnaise, garlic, 1/2 tsp salt and 1/4 tsp pepper in a food processor and pulse into a coarse paste. Bring a large pot of well salted water to a boil. Working in 3 batches, boil the broccolini until tender, about 5 minutes per batch. Drain each batch well and keep warm in a large bowl covered with foil. Dave the olvie mixture over the broccolini and toss well to combine. Season to taste with salt and pepper. Tranfer to a platter, sprinkle with the chopped parsley, and serve.

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