Pinterest is going to be the death of me. As much as I try to resist social media… it somehow finds me anyway. I was originally persuaded to get on Twitter to keep in touch with blog readers and then soon enough, I discovered how amazing it is to keep up on super important news. I mean, how else would I know what everyone is eating for lunch or when Breaking Dawn Part 1 came out on DVD? These things are now clearly vital to my life.
In a moment of curiosity, I recently joined Pinterest. I thought Pinterest would be a useful way to organize recipes that I want to try. Of course, it went into a full-blown obsession from there: DIY jewelry projects, cute animals, home organization… At one point I had a board dedicated specifically for cute plaid shirts. Trouble, just trouble. 19 20 boards later and now I’m hooked. And doing way too much online shopping for my comfort zone.
Why, Pinterest, why?! Why must you make me want to spend my money on cute, useless things? Don’t you know that I have to feed a daily juice habit and cruciferous vegetable addiction?
I learned something new this week. Did you know that broccolini is not the same thing as baby broccoli? I totally didn’t. It’s actually a natural hybrid of broccoli and Chinese cabbage.
I really love broccolini for it’s tender stalks and small, sweet florets. This recipe enhances broccolini’s best qualities by adding a bit of garlic and oil. Yum. Broccolini Pinterest board anyone?
- 1½ pounds broccolini
- 1 Tablespoon coconut oil
- 4-5 cloves garlic, minced
- Course sea salt and pepper, if desired
- Trim tough ends off of broccolini (you should end up with 4 to 5-inch long, thin stalks). Lightly steam broccolini about one to two minutes, until it is crisp-tender (not starting to get mushy).
- Add the coconut oil and garlic to a pan over medium heat. Cook garlic 2 to 3 minutes. Add broccolini to pan and saute for an additional minute. Top with sea salt and pepper, if desired. Serve warm.