Broccolini with Garlic and Olive Oil

As much as I love all veggies, I’m not the biggest fan of broccoli. Not because it doesn’t taste good, but because I don’t like the way it settles in my tummy. Whether it’s cooked or consumed raw, it’s just not my thing. However, there’s something about broccolini that’s just delicious. It’s lighter than plain broccoli, and packed with just as much flavor. Here’s a simple way to prepare broccolini without actually “cooking” it. Enjoy!
1 bunch broccolini (washed, with stems trimmed)
2-3 garlic cloves (peeled, and sliced thin or minced)
1-2 T EVOO
Sea salt and garlic powder to taste
dash of cayenne or squeeze of lemon (both optional)
Slice broccolini into long thin strips leaving the flower-tops on. In a bowl or baggie, add the olive oil and the garlic, as well as the spices. Mix well, then add the broccolini strips and marinate for about 30 minutes to an hour. It’s ready to serve. For a more “cooked” version of this recipe, place it in the dehydrator at a low setting, and dry for about 30 minutes or until the broccolini and garlic is tender. I prefer it warmed up in the dehydrator.

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