Broccolini, Torn Ciabatta Croutons, Garlic, Red Pepper Flakes
Broccolini is a cross between broccoli and Chinese kale. It is also known as asparation (a name derived from its mild asparagus flavor) and baby broccoli (although it is not an immature version of broccoli).
Cook trimmed broccolini in boiling salted water for 4 minutes.
Meanwhile heat olive oil in a large pan and cook minced garlic and red pepper flakes for about one minute.
To make the croutons: Tear day old ciabatta into pieces, toss with olive oil and dried herbs of your choice. I used Herbes de Provence. Bake in a 250° oven until crisp. Break up larger pieces with a mallet.
With a slotted spoon, move the cooked broccolini to the sauté pan.
Toss broccolini with the garlic/red pepper flake/olive oil mixture, then add the torn ciabatta. Toss again and salt to taste.
This simple recipe received rave reviews.
Excellent side dish!
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Agreed that it is an excellent side dish, but I could definitely make a meal of it especially with the addition of the croutons.
These broccolini look so yummie, like the idea of using torn ciabatta 🙂
Thank you so much for leaving me that note Lori Lynn! I sent the last child off to school today! Yeah.. I hope to be back to my regular posting schedule! 🙂
Love broccolini.. this looks delicious! :)Hope you guys are doing well and breathing o.k., my husband is finishing up a project out there and say's you can't even see the sky! Hugs to you!!
Gosh this looks good! I would love to taste that right now!
Oh, I like Stacey's idea too, but she is right…I am a big fan of all the ingredients and keep a red pepper flake container close at hand!