How to Cut Broccolini in 3 Steps

Broccolini is a cross-breed between broccoli and Chinese broccoli—a leafy vegetable commonly called Chinese kale, gai lan (or kai lan)—all of which are cultivars of *Brassica oleracea*. Distribution companies developed broccolini in Japan in the 1990s, and a commercial company first marketed the vegetable under the name “broccolini” in 1998 in California. Broccolini is not baby broccoli. The hybrid vegetable combines the best traits in both vegetables—the tender florets found in broccoli and the crunchy thin stalks of Chinese broccoli. Broccolini has a milder taste than regular broccoli. Broccolini stems are more tender than broccoli stems, and you can eat the broccolini stems along with the florets. When it’s prep time for your broccolini, follow these steps: 1. __Wash your broccolini__. A few seconds under the faucet is usually sufficient to clean away any residual dirt on the bunches of broccolini. Then give them a quick pat dry. 2. __Trim the stems__. The bottom inch or two of broccolini stems are tough, so use a sharp knife to trim them before cooking. 3. __Cut your broccolini__. After trimming the bottoms of the stems, separate any thick pieces of broccolini. Slice these lengthwise with a sharp knife so that they’re closer in diameter to the smaller stalks to ensure even cooking. Broccolini is a great side dish that’s easy to flavor and has a short cook time. Consider the following ways to prepare this nutritious vegetable: 1. __Blanch__: A simple way to prepare broccolini is to boil it in salted water for a few minutes, then blanch in an ice bath to preserve its flavor, texture, and bright green color. Drain the broccolini, then coat the pieces with butter, olive oil, salt and pepper, Parmesan cheese, red pepper flakes, or other seasonings. 2. __Sautée__: Soften the broccolini by boiling it in a large pot for one to two minutes, then blanch it in a bowl of ice water. Heat extra virgin olive oil in a pan wide enough to fit the broccolini. Once the oil is hot, add minced garlic and stir. Place the broccolini in the pan, evenly coat the veggies in oil, and stir regularly to prevent burning. Add salt and pepper to the [sautéed](https://www.masterclass.com/articles/a-guide-to-sauteing-how-to-master-the-saute-cooking-technique) broccolini and serve with a splash of fresh lemon juice. 3. __Roast__: Preheat your oven to 425 degrees Fahrenheit. Place the broccolini on a sheet pan in a single layer. (Ensure the broccolini stems are evenly spaced—broccolini that is too crowded on a baking sheet will steam rather than roast.) Drizzle oil and add garlic to the broccolini, stirring with a wooden spoon to ensure the broccolini is well coated to improve flavor and prevent burning. Top with salt and black pepper, then roast for ten to fifteen minutes. The broccolini should be crisp-tender with caramelized, crispy edges. 4. __Stir-fry__: Broccolini has a milder flavor than broccoli and broccoli rabe, and flavors in many [stir-fry recipes](https://www.masterclass.com/articles/vegetable-stir-fry-recipe) can be overpowering. However, if you are careful adding spices, you can use smaller cuts of broccolini, including the stems, to substitute broccoli in any stir-fry recipe that calls for it. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Mashama Bailey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Learn the proper way to trim and cut broccolini to prepare the green vegetable for cooking.