Let me just say that last week was the first time I ever cooked with broccolini. I did some research on how to prepare it and, while you can saute, steam, boil, or roast it, several resources recommended blanching broccolini to help cut the bitterness. It was so simple and resulted in a perfect side dish for my dinner!
1 bunch broccolini (about 6-8 stems), cut into 1″ pieces
1 tablespoons balsamic vinegar
1 garlic glove, minced
2 tablespoons olive oil
2 tablespoons goat cheese, crumbled
Serves 2.
Boil salted water in a large stock pot. Blanch broccolini for 3-4 minutes. Submerge broccolini in a bowl of iced water or rinse with cold water to stop the cooking process.
Mix balsamic vinegar, olive oil, and garlic in a medium bowl. Add broccolini and toss to combine. Sprinkle with goat cheese and serve at room temperature or chilled.
