Broccolini is actually a hybrid vegetable, a cross between broccoli and Chinese broccoli that was invented in 1993. It was first grown under the name “Asparation” because of its asparagus-flavor undertones, and then later it was renamed “broccolini” in the United States instead. Broccolini/Asparation has a long, leggy stem, small florets, and small, if any, leaves, and is more tender and sweeter than either of its parents. On the other hand, broccoli rabe, also known as rapini, is not a broccoli derivative at all and is instead more closely related to the turnip. It’s a bitter green, similar to a mustard green, with thin stalks, little buds, and lots and lots of leaves. It’s particularly popular in Italian cooking, where it’s often sautéed in garlic and/or used in pasta dishes. You can do this recipe with broccolini, broccoli, broccoli rabe, cauliflower or any cruciferous vegetable. You can even roast the vegetables in a cast iron skillet at 400 degrees F without the garlic and chili flakes and then bring the skillet to the stove and add the garlic and chili flakes to cook those for a few seconds and then add the vinegar. As I always say, there’s not one way to cook something!Continue reading
