Broccolini is a cross between Chinese broccoli and broccoli. Broccoli rabe is a member of the brassica rapa family, which places it closer to turnips than to broccoli or broccolini.
Can you replace broccolini for broccoli rabe?
Broccolini – Broccolini resembles broccoli rabe but is very different. While broccoli rabe is bitter and broccolini has a sweet, mild flavor and is extremely tender, broccoli rabe is harsh and broccolini is sweet, mild, and very tender. If you don’t like the flavor of bitter greens, broccolini might be a decent option for broccoli rabe.
Broccolini, Broccoli Rabe, and Chinese Broccoli? – I know, I know. There are few things as enticing as cruciferous vegetables, particularly the relatives of broccoli, the quintessential “eat your vegetables” vegetable. Vegetables, or at least the distinctions between Chinese broccoli, broccolini, and broccoli rabe, are quite fascinating.
- Let’s begin with Chinese broccoli, also referred to as gai-lan, kai-lan, and Chinese kale.
- Chinese broccoli is a member of the species Brassica oleracea, the same species as broccoli, cabbage, and cauliflower; however, its “cultivar group” is named alboglabra, which sounds wholly fabricated and/or like a Harry Potter term.
It features thick stems, tiny florets, and broad, flat leaves, and its flavor is strangely richer and more broccoli-like than that of conventional broccoli. Broccolini is a hybrid vegetable that was created in 1993 by crossing broccoli with Chinese broccoli.
- It was originally known as “Asparation” (??) due to its asparagus-flavored overtones, but then a marketing genius thought that “that is a pretty dreadful word for a vegetable” and renamed it “broccolini” in the United States.
- The Broccolini/Asparation hybrid has a long, lanky stem, tiny florets, and, if any, little leaves, and is more sensitive and sweet than either of its parents.
In contrast to broccoli, broccoli rabe, also known as rapini, is more closely linked to the turnip than to broccoli. It is a bitter green resembling mustard green, with narrow stems, tiny buds, and an abundance of leaves. With Italian cuisine, it is frequently sautéed in garlic and/or incorporated into pasta recipes.
The term “overwintered broccoli rabe” refers to broccoli rabe that was sown in the fall and harvested in the early spring. This broccoli rabe is smaller and less leafy than typical winter broccoli rabe, but the leaves and stalks are more delicate and less bitter; the vegetable must create additional sugar to prevent freezing.
• Each day, the most recent news from the food industry: How Does Broccolini Differ From Broccoli Rabe and Chinese Broccoli?
Do you remove broccolini’s leaves?
- Preheat oven to 400 degrees Fahrenheit.
- Remove any leaves and thick stalks before washing and trimming the stalks.
- Place the broccolini in a single layer on a large, rimmed baking sheet.
- Drizzle the stalks with olive oil and sprinkle them with salt and red pepper flakes. Toss with clean hands so that everything is evenly spread. Place the stalks in a single layer once again.
- Roast for approximately 20 to 25 minutes, or until the stalks are soft and the blooms are crisp but not charred. To ensure consistent cooking, flip the stalks over halfway through the cooking process.
- While the asparagus is still hot, if desired, squeeze the fresh lemon over the stalks. Alternately, grated cheese can be sprinkled over the still-hot broccolini. Utilize tongs to flip (your hands might still be clean but the pan is now hot).
- Serve at room temperature or immediately.
Broccolini, roasted | The City Cook, Inc.