In our house, sometimes we overdo it on a certain vegetable. And when I say “we,” I mean “I” because I definitely go through phases where I’m 100 percent obsessed with a certain vegetable and make it on repeat until I’m stick of it, Ryan is sick of it and Chase is sick of it. (Ha! “Chase is sick of it.” As though he eats his vegetables all day every day…) Recently it happened with broccoli. It’s so easy to throw in the oven and roast while I’m prepping other parts of dinner and since I know it’s one of Ryan’s favorites and Chase surprisingly loves the raw tops of the florets, I found myself grabbing it over and over again at the grocery store.
Well, about a month ago, I found myself feeling like a picky six-year-old at dinner when I felt like I had to eat the broccoli I made because I knew it was good for me. That’s not at all how I like to eat, especially since I LOVE so many vegetables and genuinely enjoy healthy eating. I don’t think it should feel like a chore to get my vegetables in when I sit down to dinner, so I went on a bit of a broccoli hiatus. And now it’s back! But sloooowly… and in the form of thin and tender broccolini.
Broccolini is like regular broccoli’s fancy friend. It’s long and lean and beautifully green and usually comes with a heftier price tag, so it’s something I passed over in favor of traditional broccoli. But every once in a while, the fancy broccoli is worth it. Especially when it means I look forward to eating broccoli again!
I attribute part of my broccoli rut to the fact that I cooked it the same way again and again. I tossed it in olive oil and some spices and roasted it. I wanted to give broccolini a little extra attention so I swapped my roasting pan for a big skillet and got to work. The end result was the most tender and tasty side dish Ryan and I raved about! It was flavorful and nutty, spiced with the perfect amount of ginger and tender enough to still have a little crunch to it when we took a bite.
It’s a great recipe to keep in your back pocket for the evenings when you find yourself needing a little extra motivation when it comes to eating your greens. You can absolutely use it on regular broccoli and it’s a recipe that can easily be transformed into an entrée if you toss it with some shredded rotisserie chicken or cooked tofu before serving.
Ginger Sesame Broccolini
- 1 pound broccolini
- 1 tablespoon freshly grated ginger or ginger paste
- 1 tablespoon sesame oil
- 1 tablespoon coconut aminos (or soy sauce)
- ½ teaspoon sesame seeds
- salt and pepper to taste
- Add approximately 2 cups of water to a skillet so you have ¼-inch or so of liquid at the bottom. Bring water to a boil.
- Trim the thick ends off the broccolini.
- Once the water is boiling in the skillet, add broccolini and allow to cook for approximately 10 minutes, or until broccolini is tender.
- Remove the broccolini from the heat and drain off any remaining water.
- Add ginger, sesame oil and coconut aminos to the skillet and stir until broccolini is coated. Season with salt and pepper.
- Plate broccolini and sprinkle with sesame seeds before digging in!
Per serving: Calories: 151 / Fat: 7g / Carbs: 6g / Sodium: 726g / Fiber: 6g / Sugar: 2g / Protein: 10 g