For YEARS I passed by broccolini in the produce department. It had an imposter air about it. Not broccoli. Not broccoli rabe. Not baby broccoli. Not baby broccoli rabe. So what is it? How come it’s got an Italian “ini” at the end. It’s not Italian.

I found out it’s actually a hybrid between broccoli and Chinese broccoli. That got me interested.

I bought some, took it home, trimmed it, and cooked it just following my own instincts. Similar, actually, to the way I cook broccoli rabe. But broccolini stems are a little denser, so are the florets and leaves — so I cooked it a little longer…

…and loved it! It has a milder, almost sweeter flavor compared to broccoli. And it’s not bitter like broccoli rabe. It’s a third “broccoli” with an assertive personality all its own. Welcome, broccolini, to my table. Try my recipe — easy!

Sautéed Broccolini with Slivered Garlic (serves 4)

1 bunch broccolini
2 garlic cloves
Olive oil for sautéing
Salt & pepper to taste

Trim the ends of thick stems from broccolini, about 1-2 inches, and discard. Spilt the stalks lengthwise so they’re not too thick. Cut the tops into long-to-bite-sized pieces. Peel garlic and cut cloves into long slivers.

In a medium frying pan, heat 2 tablespoons olive oil. Add the broccolini, and stir to coat in oil and cook for 1-2 minutes at a lively saute. Add garlic, cook for 2 minutes. Add 1/4 cup water. Let broccolini steam-saute, lively, until tender, about 3-4 minutes. Season with salt & pepper.

Additions/alternatives: add some red pepper flakes if you’d like a little heat. Add some lemon zest for a citrus pop.