Sauteed Leeks And Broccolini With Balsamic Vinegar Recipes

SAUTEED BROCCOLINI

Steps:

• Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
• Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

SAUTEED LEEKS AND BROCCOLINI WITH BALSAMIC VINEGAR

Steps:

• Heat oil in a large pan over med heat.
• Add broccolini and leeks, saute 4 minutes.
• add oregano, pepper, garlic and saute 3 minutes.
• stir in remaining ingredients and cook until liquit almost evaporates - about 30 seconds.

BROCCOLINI WITH BALSAMIC VINAIGRETTE

Steps:

• In a large pot bring 6 cups of water to a boil.
• In the meantime, remove the bottom third of the broccolini stems and discard.
• In a small bowl, whisk together, the olive oil, vinegar, mustard, garlic, and sugar. Set aside.
• When the water comes to a full boil, drop in the broccolini. Return to a boil, cover and cook over medium heat for about 2 minutes until the stalks are tender. Drain well and place in a serving dish.
• Drizzle dressing over the broccolini and toss to coat. Squeeze lemon juice over the broccolini and sprinkle with salt and fresh pepper.
• Serve warm.

GARLICKY BALSAMIC BROCCOLINI

Steps:

• Preheat a cast iron skillet over medium heat. Add the olive oil to the pan, and heat for 1 minute. Meanwhile, trim the ends of the broccolini and rinse. Add the broccolini to the hot pan and sear for 2 minutes.
• Drizzle the broccolini with the balsamic, and sprinkle with salt. Cover, and cook for 3-5 minutes, until lightly caramelized. Add the minced garlic, stir, and continue to cook for 2 minutes. Transfer broccolini to a serving plate, and sprinkle with Simply Organic minced onion.

BALSAMIC PARMESAN ROASTED BROCCOLINI RECIPE

Steps:

• Preheat oven to 400F and move the rack to the middle position. Line a baking sheet with foil or parchment paper.
• If needed, trim the dry ends off the broccolini. Arrange the broccolini in a single layer on your baking sheet. Drizzle the olive oil and vinegar over the broccolini. Sprinkle on some salt & pepper. Using your hands, gently toss it/ensure it's coated. Sprinkle the parmesan over top.
• Roast for 15 minutes or until it's tender-crisp. Serve immediately.

SAUTéED BROCCOLI RAAB WITH BALSAMIC VINEGAR

Steps:

• In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes. Set aside.
• Bring a large pot of well-salted water to a boil over high heat. Have a large bowl of ice water ready. Blanch the broccoli raab in the boiling water for 3 minutes (the water needn't return to a boil). Drain it and transfer to the ice water to cool. Drain well and gently squeeze the broccoli raab to remove excess water.
• Heat the garlic and oil in a large skillet over medium heat until the garlic begins to turn golden, 2 minutes; remove and discard the garlic. Add the anchovies, mashing them with the back of a wooden spoon until fragrant, 30 seconds. Add the pepper flakes and cook, stirring constantly, for 5 to 10 seconds. Add the broccoli raab and cook, stirring often, until tender and heated through, 3 to 4 minutes. Drizzle with the vinegar and season to taste with salt and pepper. Transfer to a platter and serve.

BROCCOLINI AND BALSAMIC VINAIGRETTE

Steps:

• In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
• Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.