Brasied Broccolini

Vegetables can be sooooooo boring. I am always on the look out for interesting vegetable side dishes. I used to hate broccoli but in the last year I have been enjoying it more so I thought that this one would be a good choice.

Everyday Food Magazine Issue # 89 (January/February 2012)

BRAISED BROCCOLINI

In a large skillet with a tight-fitting lid, heat 2 Tbsp extra virgin olive oil over medium-high. Add 3 large cloves of garlic thinly sliced (I used my cool Pampered Chef Shaving Tool), and cook until fragrant, 30 seconds. Add 3 to 4 bunches trimmed broccolini (2 pounds) (Superstore didn't have any so I bought broccoli rabe instead) and 3/4 cup low-sodium chicken broth; season with coarse salt and 1/2 tsp red-pepper flakes (I only used a small pinch, I am a wimp). Bring to a boil over high and cover. Reduce heat and simmer until broccolini is tender but still bright green, about 15 minutes. Transfer broccolini to a platter. Increase heat to medium-high and simmer broth until reduced by half; pour over broccolini.

RATINGS:

Heather & Donna - 0 - "Inedible, wayyyy too bitter"

Brad & Herb - 2 - "It was almost tolerable when eaten with other food"

NOTES:

I don't know how this went so TERRIBLY WRONG!!! The only thing I can think of is that I shouldn't have substituted broccoli rabe for the broccolini. I am going to try this again with the right vegetable and see how that goes.