Beautiful Broccolette

broccolette

Chopped Broccolette

5 Fun Facts about Broccolette:
1/ Broccolette is to broccolini what Shannalee is to Shanna. (It’s just another way of saying the same thing.) It also goes by several other names, according to Wikipedia, among them asparation, asparations, bimi, broccoletti, and tenderstem. Tenderstem!

2/ If you should find yourself wanting to connect with broccolini on social media, you will find instead a nice blonde girl from England.

3/ But if you look up the tag #broccolini on Instagram, you will find there are already 7641 photos of the cruciferous beauty! For #broccolette, however, only 264. (I like going by Shanna better, too)

4/ For my money, the best way to eat broccolette would be roasted, the way Hannah does with regular broccoli here.

5/ But after you’ve been making something a certain way for three years, it’s not a bad idea to expand your horizons, which is what prompted me to try slow-cooked broccolette for this post. The process is just as simple as roasting: Melt oil in a stockpot; add chopped broccolette, garlic, lemon juice, salt, crushed red pepper, and water; bring to a boil; reduce to a simmer and cover for an hour; remove lid and cook off liquids. Bam. You don’t even need a recipe for that, I know, but I’ve included one below. It’s adapted from Chez Panisse Cooking, which is:

bonus fact! 5a/ yet another priceless cookbook I found at Nashville’s McKay’s.

slow cooked broccolette

Slow-Cooked Broccolette Tartines

5 Fun Facts Not about Broccolette
1/ I listened to an episode of “This American Life” last month about seven things you’re not supposed to talk about in polite conversation, and I’ve been trying to stop myself from talking about all seven things ever since.

2/ I know Thanksgiving’s over, but if you’re ever looking for an easy cranberry sauce, this one from Simply Recipes has my vote. It was a welcome side dish at our impromptu, intimate Friendsgiving last Saturday night, although less welcome in the baked good I tried to repurpose it in a few days later.

3/ If you find a recipe card in your grandma’s recipe files marked “cream rolls,” but the ingredients list reads more like “pie crust,” go with your gut. You and your husband might not mind eating pie crust stuffed with nuts and cranberry sauce, but most people would.

4/ Little Seed Farm makes me proud to be from Tennessee. We bought a few soaps from this Lebanon, TN-based farm earlier this week, and everything from the packaging to the ingredients lists blew me away. Check them out on Etsy!

5/ These words from my friend Carrie’s blog filled up my heart.

Slow-Cooked Broccolette Tartines

By: FoodLovesWriting.com

Serving Size: 2 cups or, a dozen(ish) tartines

Ingredients:

  • 2 tablespoons coconut oil
  • 10 ounces (1 bunch) broccolette or other broccoli, chopped into small pieces, including stems
  • 5 cloves of garlic, sliced
  • Juice of one lemon
  • 1/2 teaspoon salt
  • Hefty dash of crushed red pepper
  • 1 1/3 cups water
  • Crusty bread (we used toasted einkorn bread) and sliced Pecorino for the tartines

Directions:

Set a large stockpot over medium heat and warm the coconut oil. Add the broccolette pieces, sliced garlic, lemon juice, salt, crushed red pepper, and water. Bring this mixture to a boil and then immediately reduce the heat to a simmer and cover the pot. Let cook for an hour, over low heat and covered, checking a few times to make sure the mixture is still simmering. After an hour, remove the lid, raise the heat to medium-low or medium, and cook uncovered until liquids evaporate, about 15 to 30 minutes.

The resulting broccolette mixture is lovely on its own, as a side dish or vegetable plate. For these tartines, spoon broccolette mixture onto the toast and top with thinly sliced Pecorino.

Notes

This method is adapted from the Chez Panisse Cooking cookbook.

http://foodloveswriting.com/2013/12/05/slow-cooked-broccolette-tartines/
Cooksnaps
Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 20 Comments

  1. Skye

    Love the idea of toast with a few shavings of cheese. Will definitely have to give that one a try. I often pan fry sprouting broccoli with some black olives and a few anchovies – it’s delicious.

  2. ashley c

    oooh. i’m with you, we usually roast broccoli and with a squeeze of lemon, but i’m gonna have to try this! we also listened to that npr episode on our thanksgiving drive…i love talking about pretty much all of the off-limit topics! what does that say about me? ;)

  3. Lexie Wolf

    Just found your blog, it’s really cool. I love broccolette (although I call it broccoliini). I usually just sautee it in a little olive oil, garlic, lemon – classic and easy. But I am going to try this recipe, it sounds delish.

  4. Kathryn

    Ah, I think I know this is tenderstem over here! Your five facts about broccolette have been very useful already. Such a lovely idea of what to do with it too; it’s one of the vegetables I struggle more with but this sounds so delicious.

    1. Shanna Mallon

      Lindsey, I was literally thinking about you when you left this comment! Hope your thoughts about blogging and creating have been good lately — and hope more and more broccolette finds its way into your and my life soon.

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