The Building Block: Sautéed Broccolini
- Bring a large pot of water to a boil.
- Meanwhile, chop 2 bunches (about 1 1/2 pounds) of broccolini into thirds, so the pieces are all about 2 1/2 inches long.
- Add about 1 tablespoon of salt to the water, stir in the broccolini, and cook it just until the water returns to a boil, about 1 minute.
- Drain the broccolini, rinse it under cold water, and pat it dry.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cloves of thinly sliced garlic and cook it until just golden, about 1 minute.
- Add the broccolini and cook just to heat through, about 2 minutes.
- Season the broccolini with red-pepper flakes, salt, and ground pepper.
Option #1: Pasta with Sausage, Broccolini, Raisins, and Pine Nuts
• Cook 1/2 pound pasta according to package instructions.
• Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add 1/4 cup of pine nuts and 1/4 cup of golden raisins and cook until the pine nuts are just golden, no more than 1 minute.
• Add 8 ounces of sweet Italian sausage (casing removed) and cook, using a spoon to break the sausage into little pieces, about 5 minutes.
• Add 1 1/2 cups of chicken stock and 1 to 1/2 cups cooked sautéed broccolini and cook to heat through.
• Toss with cooked pasta and serve with grated Parmesan.
Option #2: Quick Broccolini Soup
• Heat 1 tablespoon of olive oil in a medium-size skillet over low-medium heat.
• Add 1 chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
• Transfer the onion to the jar of a food blender.
• Add 1 1/2 cups leftover sautéed broccolini and 3 cups chicken stock and blend until smooth.
• Transfer the mixture to a medium saucepan over high heat. Bring it to a boil, reduce heat, and allow it to simmer for about 5 minutes.
• Add 1 cup of milk and continue to let it simmer—do not allow the soup to return to a boil.
• Adjust the seasoning with salt, pepper, and a pinch of cayenne, if desired.
• Serve with crusty bread and grated cheddar cheese.
For sunday dinner:
Top it with caramelized onions and serve with the roast chicken. We recommend using leftovers for the options below by lunchtime or dinnertime on Monday.
Next Page: Poached Pears
