Is your head spinning yet? Broccolini is a cross between broccoli and Chinese broccoli (also called gai lan or Chinese kale). Despite the name (or names), it tastes nothing like broccoli. Broccoli is a cruciferous leafy green that is low in calories and high in water content. Not only is it milder in taste than broccoli and far sweeter than broccoli rabe, but it also has a quick cook time and no roughage to peel or throw away: what you buy with broccolini is what you get to eat. Yahoo is part of Verizon Media. Here’s how to tell them apart. It looks a lot like Chinese broccoli—the stalks are long and lean—but instead of big leaves, it has florets more like common broccoli. Broccolini’s cook time is shorter than that of regular broccoli, but it’s still a closer relative to broccoli as a fellow brassica family member (along with Brussels sprouts and cabbage) than broccoli rabe is to either of them. It has small florets, long stalks, and a few small leaves — all of which are edible.

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With a lemon and some smashed garlic, this simple recipe tastes great, as the lemon slices caramelize and take on a jam-like jellied consistency and the broccolini becomes crispy on the ends of its florets. Broccoli: What Is Broccolini? While they look similar, they are not the same vegetable.

Don't worry, we'll set you straight on broccoli rabe versus broccolini. Considered a cruciferous vegetable like Brussels sprouts, kale and (of course) broccoli, broccoli rabe is a dark green vegetable in the turnip family. With that said, broccolini lacks some of the essential nutrients that traditional broccoli has.

That includes its broccoli-esque florets and its stalks like string beans, which means it’s basically two vegetable experiences for the price of one.

Although it tastes very similar to broccoli and can be prepared in the same way, broccolini is usually a bit sweeter and the stalks are more tender, which means they cook faster. The flavor and texture are somewhere between the two vegetables; broccolini is sweet and mild with a tender-crisp texture if it's not overcooked. In fact, if you can think of the stalks of broccolini as string beans attached to pre-chopped broccoli florets, then you’d have a more perfect understanding of the two-fold vegetable value that is broccolini. The stalks of broccolini are long and thin when you find them packaged in the grocery story, and both the florets and the stems are edible. It's sometimes spelled raab and also goes by a few different names: rapini, rapa, rappi, rappone and turnip broccoli. It's celebrated in Italian cuisine, but people everywhere can have (or grow) an appreciation for it. Broccolini is instead a natural hybrid, a cross between Chinese broccoli or Chinese kale and broccoli. To enable Verizon Media and our partners to process your personal data select 'I agree', or select 'Manage settings' for more information and to manage your choices. As far as appearance goes, broccoli rabe is leafy with thin stems and smaller florets that aren't as big and plentiful as those of broccoli. As simple as they come, roasted broccolini is nothing but broccolini, olive oil, and a little kosher salt and black pepper. Broccolini has a sweeter, mellower taste, milder than broccoli, while still maintaining the same anti-diabetic, anti-cancer, and anti-microbial properties that broccoli has, along with the powerful antioxidant sulforaphane.

If you get broccolini and broccoli rabe mixed up, you are not alone. You can use it to make a pesto and throw it into a bowl of spaghetti or in your spaghetti squash for a spaghetti squash lasagna.

Because broccolini has a good amount of beta-carotene, which gets converted to vitamin A in the body, broccolini is a boon to healthy skin. Along with vitamin A, the vitamin C content in broccolini also has properties that guard against infection, reduce inflammation, and even contribute to anti-aging efforts in the body.

A good source of dietary fiber, a single cup of broccoli also contains around 43 milligrams of calcium, 92 micrograms of vitamin K, 288 milligrams of potassium, and 81 milligrams of vitamin C. Broccoli also contains thiamine, vitamin A, riboflavin, vitamin E, vitamin B6, and folate. The fiber in broccolini also works as a prebiotic, meaning it feeds the good bacteria in your digestive tract and helps to keep your digestive system balanced and healthy. Steam it, sauté it in olive oil, roast it as a side dish, or include it in a stir-fried main course—you can prepare broccolini any way you would normally prepare traditional broccoli, and more.

Often found in stir-fries and Asian recipes, and high in vitamin C and vitamin A, Chinese broccoli was originally introduced by the Portuguese to China, where its hardy nature allows it to grow year-round. The only time you don’t need a good amount of fiber each day is if you’re about to go in for a medical procedure or you have an inflammatory disorder of the bowel that requires a low-fiber rest period. While broccolini sounds Italian, it's actually rooted in Chinese cuisine. "I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination. Both being cruciferous vegetables, both broccoli rabe and broccolini have plenty of nutrients to support overall good health, including vitamins C, E and K. Cruciferous vegetables contain carotenoids and glucosinolates, which may help protect our bodies from different types of cancers. If all that sounds good and you’re now ready to try broccolini for dinner, here are some basic recipes to help get you started, and to show just how widely you can flavor and prepare this versatile veggie. All parts of broccoli rabe—stems, florets and leaves—are edible. Find out more about how we use your information in our Privacy Policy and Cookie Policy. The popular broccoli you found year-round in grocery stores has a tree-like head and short stems. And while it can be eaten raw, Broccolini is best when cooked.

Broccolini requires less prep time as you don’t have to peel the stem.

This article will answer your questions, including what is broccolini, is it as healthy as broccoli, and what kind of vitamins are in it.

Sometimes referred to as "baby broccoli," it's actually a hybrid vegetable.

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor." Broccolini was developed as a hybrid of broccoli and Chinese broccoli in Japan. It can be roasted, sautéed, broiled, boiled and grilled. But people get the two mixed up all the time—for good reason. Required fields are marked *, © 2018 All rights reserved. If you plan to sauté your broccolini, blanching it first will help tenderize it. It has longer stalks with loose crown florets. Simple Broccolini "Broccolini is more tender than broccoli and has a milder flavor," explains JUMAHA. Hopefully now you have a better understanding of what makes broccolini distinct from broccoli and the rest of the whole big broccoli family. We’re drawing clear lines between various members of the broccoli family, explaining the health benefits of this thin, green vegetable, and suggesting some tasty recipes you can prepare right away in case you want to try broccolini for yourself. It is known for its bitter taste and it can be quite strong, which can take some getting used to, especially if you were expecting something similar to broccoli. It’s an everything-and-the-kitchen-sink-style recipe, so don’t be afraid to use whatever you’ve got and make it your own. Here are some more details about the health attributes of this hybrid veggie. Visually, you’ll know broccolini by its florets reminiscent of broccoli, which sit atop the longer stems and leaves that are more characteristic of Chinese broccoli. It can be enjoyed as a salad, in risotto or on top of pizza. You can change your choices at any time by visiting Your Privacy Controls. Microsoft may earn an Affiliate Commission if you purchase something through recommended links in this article.

Eating broccoli contributes to your immune system, reduces cholesterol, strengthens your bones, and helps lower the risk of certain cancers. While Chinese broccoli and broccolini are all in the same botanical family as broccoli original, broccoli rabe (pronounced “rob”) is a member of the turnip family. In the grocery store, broccoli rabe stalks are bundled together much like you find fresh herbs. Our final recipe is the most complex yet, with garlic, sesame seeds, soy sauce, fish sauce, red wine vinegar, and chili flakes. Many times, broccolini is mistaken with broccoli as broccolini have longer stems but looks similar to broccoli. Once you’ve met the broccolini, then you might want to get more adventurous with some of the other recipes below. Broccolini, however, is far more versatile to cook with, and is soft enough to even purée into a sauce or dip. Broccolini contains potassium as well, important for heart and kidney health. Broccolini has a mild “greens” flavor and the entire plant can be eaten. Broccoli rabe is very versatile. Though broccoli and broccolini have very similar flavors, broccolini is slightly sweeter and could be compared to asparagus. Broccolini is a crunchy vegetable and tastes a little bitter.
It can be … With butter and lemon juice, 4 quarts of water, some lemon zest, and black pepper, this recipe makes your broccolini softer than ever, and delivers it in a tasty sauce that can be easily spread over rice or prepared with tofu for a full-plated meal. Indole-3-carbinol is derived from a substance known as glucobrassicin, which is found in vegetables such as kale, broccoli, collards, Brussels sprouts, cabbage, cauliflower, mustard greens, rutabagas, and turnips. That makes it a bit quicker to cook. Because of its bitterness, broccoli rabe stands up well to strong flavors like soy sauce, anchovies, garlic and hard cheeses. Broccolini is not some form of baby broccoli as the name might suggest. Just like broccoli and many other vegetables, broccolini contains fiber that the body needs to bind together waste product in the gut, and move it on out with comfort and ease. Have it cooked alongside dinner, or eat it raw with some dip as part of a crudité plate. Just like broccoli rabe and broccoli, broccolini is also a cruciferous vegetable.

Broccolini was developed as a hybrid of broccoli and Chinese broccoli in Japan. Though broccoli and broccolini …

While broccoli’s flowering head and leafy greens can be eaten, the whole plant is not edible. Though it appears to have the same small buds often seen on broccoli florets, broccoli rabe is nevertheless a more bitter vegetable that subsequently retains its stronger flavor when included in heavily sauced meals or when prepared with meats (as it often is in Italian cuisine). Broccoli is a cruciferous leafy green that is low in calories and high in water content. Broccoli. Enjoy it as a side or plate it over rice or noodles, or zoodles for even more vegetable content. All four are winter greens, all include dark green leaves and florets, but they are still not the same veggie at all. Roasted Broccolini and Lemon with Parmesan, Delicious and Nutritious: Roasted Sunflower Seeds (With Recipes!

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To tenderize broccoli rabe and cut back on its bitter edge, you can blanch it (cook it briefly in boiling water, then transfer it to an ice bath) before you cook it further. The stalks stay tender, the garlic gives it another flavorful depth, and with Parmesan on top you’ve got at least three food groups going on in one easy pan. Information about your device and internet connection, including your IP address, Browsing and search activity while using Verizon Media websites and apps.