My husband isn’t a big fan of broccoli, but he does like broccolini. Broccolini is a cross between broccoli and chinese kale. Broccolini is a trademarked name, so you will see other companies variation is labeled baby broccoli or asparation. It is slightly sweet and milder than regular broccoli, but nutritionally they are very similar. In keeping my guys happy I mostly serve broccolini, but you can’t prepare it the same way every time or they get really bored. I have become obsessed with thai sweet chili sauce, so I whipped up a tasty combination…
Cruciferous vegetables have long been associated with cancer prevention. A 10 year study by Harvard showed that people who ate cruciferous vegetables five times a week were less likely to develop bladder cancer.
Like most green vegetables, broccolini is loaded with vitamin C, vitamin A, potassium, calcium, and iron. Another bonus is that unlike broccoli and asparagus, the stalks aren’t woody. You can eat these from flower to stem.
- 1 tsp extra-virgin olive oil
- 2 tsp garlic, minced
- 1 lb fresh broccolini, cleaned and divided
- 1 tbsp rice wine vinegar
- 1 tbsp sweet chili sauce
- In a large skillet with a lid, heat oil over medium heat.
- Add garlic and sauté until fragrant.
- Add broccolini to the pan and toss to coat.
- Drizzle vinegar and sweet chili sauce on top of broccolini, toss to cover with sauce.
- Cover with lid for 2-3 minutes or until broccolini has turned bright green and is slightly tender.
- Serve immediately.
I love how the sweet chili sauce adds a little sweetness while also giving a little zing to the broccolini. Chicken and Shrimp pair wonderfully with this Sweet Chili Broccolini.