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!

Why You’ll Love This Broccolini with Garlic, Chili Flakes, and Vinegar

• Crazy quick to make
• Elevates your broccoli game
• Simple yet delicious 
• Nice balance of flavor 
• So easy – you’ll never have to pay $18 at a restaurant for this dish again!

Ingredients

Broccolini – or broccoli rabe, about 3 bunches, washed and dry ends trimmed

Garlic – 6 cloves, thinly sliced lengthwise

Crushed red pepper flakes – the recipe calls for 1/4 teaspoon, but feel free to adjust to your spice preference

Vinegar – red wine vinegar makes for the perfect acidic addition

Cheese (optional) – shaved Parmesan 

How to Make Broccolini with Garlic, Chili Flakes, and Vinegar

1. Fill a large pot with water and bring to a raging boil. Add a palmful of kosher salt. Submerge the broccolini in the salted water and cook for 2 minutes, until the stems just start to get tender. Drain and allow the excess water to drip off.
2. Warm the olive oil in a large skillet over medium heat. Add garlic and chili flakes. Saute for 30 seconds until just fragrant.  
3. Add the broccolini to the skillet and season with salt and pepper. Yes, even though you salted the cooking water. Cook for 2-3 minutes, turning the broccolini in the oil and sweeping over the bottom of the skillet to ensure the garlic doesn’t burn. 
4. Add the red wine vinegar and cook for 1 minute. I like to serve this immediately since acid (vinegar or citrus juice) will cause the broccolini to lose vibrancy.
5. Top with shaved Parmesan (optional).

Tips

• If you want to meal prep these in advance: Submerge the broccolini in an ice bath for a few minutes after blanching, let cool, then drain and pat dry.
• If you prep this entirely but are not ready to serve it, wait to add the red wine vinegar. Before serving, re-heat the broccolini in a skillet then drizzle with red wine vinegar. 

Substitutions

• Broccolini for broccoli, broccoli rabe, cauliflower or any cruciferous vegetable
• Parmesan is totally optional, but Pecorino works well, as does a plant-based Parmesan
• Garlic – if you can’t eat it, swap in a garlic-infused olive oil

Other recipes you may like:

Shawarma Roasted Broccoli

Grilled broccolini with lemon-parmesan breadcrumbs

Balsamic-roasted broccoli and cherry tomatoes

Roasted Cauliflower with Almond-Herb Sauce

If you give this Broccolini with Garlic, Chili Flakes, and Vinegar a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, check out my online class here!  I teach a new class every month, which you watch on your own time.  Give me an hour a month, and I’ll make you a better, healthier cook!