broccolini with garlic and red wine vinegar from cooking with cocktail rings

Broccolini with Garlic & Red Wine Vinegar

I have been trying to include more vegetables in my diet, which is significantly easier in the spring and summer months with beautiful, fresh vegetables like broccolini and tomatoes at the local farmer’s market. That being said, buying good vegetables is only half the battle, if I have raw vegetables in front of me or some creamy pasta, I will hands down crave the pasta. I have never been one to snack on some raw vegetables so once you buy them, I find that the hard part is making them taste good, and that doesn’t mean frying them until they no longer have most of the health benefits they were intended to. This recipe brings out the flavors of the broccolini while the acidity of the red wine vinegar works to offset its bitterness.



½ pound broccolini, washed

sea salt

2 tablespoons extra-virgin olive oil

2 cloves garlic, minced

1/8 teaspoon red pepper flakes

1 teaspoon red wine vinegar



Trim the dry ends of the broccolini, about ¼” to a ½” up the stalk and discard. In a large pot over medium heat, bring 3 quarts of heavily salted water to a rolling boil. Have a large bowl of ice water ready on the side. Add the broccolini and cook for a minute, then test for doneness. Cook for 3-5 minutes, depending on the size of the broccolini. Quickly drain the water and place the broccolini in the ice bath to stop the cooking process. When the broccolini is cool remove them from the ice bath and place on a paper towel- lined plate.

Preheat the broiler to high. In a medium bowl toss the broccolini in olive oil and garlic to coat then arrange in a single even layer on a baking sheet. Sprinkle with red pepper flakes and sea salt. Broil for about 6 minutes, until the tips of the broccolini start to char but are not burnt. Remove from the broiler and place back in the bowl. Add the red wine vinegar and toss to evenly coat.


Serves 2.



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