This one is a simple side dish that cooks quickly and pairs well with pretty much any entree (roasted or grilled meats would be great!). It’s quick to cook, and it requires very little effort. Definitely worth a try!
We served this with our Tofu Stuffed Mushrooms with Mustard Sage Aioli to round out a vegetarian (vegan if you use a different sauce that hasn’t got mayonnaise) meal.
Also, as a side note, the difference between Broccolette and Broccolini is so slight, that you can use whichever you are able to find (or whichever is cheaper on the day you find it). Don’t worry about getting one over the other to make this dish.
Time: 15-20 Minutes
- Broccolette or Broccolini
- Red Onion
- Butter or Olive Oil (not extra virgin)
- Cut the ends off your broccolette or broccolini stalks, and wash the remaining edible parts.
- Slice your onion.
- Heat up a pan with some butter or oil, and when it’s hot, put your broccolette in the pan to begin to sautee. After a few minutes (when it starts to become a more vibrant green), add your onions.
- Sprinkle in a little salt, and sautee until your onions turn translucent and just begin to brown, and your broccolette cooks to your desired level of softness in the stems. *You may need to add more butter/oil or even a tablespoon or two of water (if you prefer to do a bit of steaming) as everything cooks.
- Plate, devour, and enjoy!