So you think you know what broccolini is? Like me, you probably think it is young broccoli. Well, we’re both wrong! Broccolini is in fact, a green vegetable similar to broccoli, but with smaller florets and thinner stalks. It is a hybrid of broccoli and kai-lan (Chinese Broccoli/Kale), originally developed in Japan. Try it with scrambled eggs in a sandwich for breakfast, lunch or dinner.
1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
6 large eggs
8 slices sharp provolone cheese
4 hoagie rolls, split
Sliced pepperoncini, plus brine from the jar, for topping
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste.
- Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes.
- Remove from the heat; keep warm.
- Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl.
- Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat.
- Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
- Divide the cheese, broccolini and scrambled eggs among the rolls.
- Top with pepperoncini and drizzle with pepperoncini brine.
- I have also made this as an egg scramble without the roll.
- Some diced onion is also a great addition to this sandwich.
Yield: 4 servings
Source: http://www.foodnetwork.com, Food Network Magazine