Broccolini

I absolutely love broccolini.  As you'll see here, it's a cross between broccoli and Chinese Kale.  I really enjoy the more delicate stems and tops vs. regular broccoli. It also has a slight sharpness, which I think adds more complexity to the taste. I blanch it for a couple of minutes and throw it in hot, garlic and chili infused olive oil and season with sea salt and a squeeze of lemon.  I find my broccolini at Citarella here in NYC.