Brassy Brassicas: Sautéed Broccolini


We had a MAJOR MILESTONE at our house last night!!!  O & Skoogie ATE & ENJOYED broccolini.  Despite my daily brassica endeavors, the kids, especially O, is not fond of this vegetable family’s distinctive smell.

Broccolini is a cross between broccoli and Chinese broccoli (Kai-lan). It is more tender and sweeter than broccoli...but still packed with all the good stuff. Hearing the word "Chinese" perked up O and Skoogie liked the word "sweet." I then reminded them of the broccoli trees in Monster’s Don’t Eat Broccoli, and they agreed to try a tree. O ate 2 whole trees. Skoogie ate the “little one” in her picture…next time, “I’m going to eat more mom.” Baby steps are good!

Sautéed Broccolini


Bunch of Broccolini

1-2 T Olive Oil

2-3 Cloves Garlic, chopped

¼ c White Wine


Blanch brocollini for 2-3 minutes in boiling water.   Place brocollini in very cold water to stop cooking. Set aside and drain after cooled.

A few minutes before eating, heat pan over medium high heat. Heat 1-2 T olive oil and add garlic. Sauté garlic for 30 seconds to 1 minute at most. Don't let the garlic get brown. Add the brocollini and toss with garlic/olive oil. Continue to cook, tossing occasionally. After a couple of minutes, add 1/4 cup white wine. Reduce a little and serve.


Way to go, Skoogie and O! Way to not give up, Mama!!!

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