Approx. 1 lb.
Broccolini is a cross of broccoli and Chinese broccoli, a leafy vegetable. You get the florets found in broccoli and the longer stems and leaves found in Chinese broccoli. Flavor-wise, its mellower and less bitter than standard-issue broccoli, with a mild sweetness much more akin to Chinese broccoli. The long stems are delicious and have a pleasant crunch. It requires a lot less prep than regular broccoli does—no stem-peeling necessary, all you have to do is cut off the last inch or so from the bunch and you’re good to go.
A quick toss in olive oil and a few pinches of salt is the simplest way to season them pre-roast or pre-sauté. Roasting broccolini around 425° will give you very crispy florets and perfectly-cooked stalks, while sautéeing over medium heat will make the broccolini tender throughout with just the right amount of snap in the stem. You can also grill broccolini in a grill basket to pick up a nice char or blanch the broccolini in boiling water for a few minutes for a fresh, snappy final product. The amazing thing about broccolini is that the stems are thin and tender, so you don’t have to worry about overcooking the delicate florets waiting for the bottom parts to cook.