Lake Norman Magazine

A must try broccoli look-a-like

You have past broccolini in the store, at some point, running through the produce section headed toward the beer aisle. Well, ok maybe that was just me. I past it, came back to it, picked it and even pinched a piece off to taste it. Wow, subtle tasting and tender, I thought to myself; but what the heck is it? It looks like broccoli that was picked too early.Actually broccolini is the creation of Sanbon Inc. a California based company who started a commercial program in Mexico and brought it to the US in 1996. Mann Packing Company, Salinas, CA, introduced this brand new vegetable to the market place in 1998 and is a register trademark of their company. Broccolini is grown year around in California and Arizona and can found in every corner of the US. It is loaded with Vitamin C and is a great source of calcium and iron.Pretty cool to think that a brand new vegetable was given to the public a little over ten years ago. Even if you aren’t a big fan of broccoli you should give this recipe a try, if for nothing else but an excuse to fry up some bacon.If you can’t get your hands on broccolini you can substitute regular broccoli that has been par boiled for 4 minutes, and cooled in an ice bath to stop the cooking. Then follow the same steps to the recipe below and you will be amazed at the flavor profile combination of the bacon, ginger and broccolini or broccoli have.You can find broccolini locally at places like The Fresh Market and Harris Teeter.For more recipes check out Troy’s website: www.cheftroy.netBacon & Ginger Braised Broccolini Serves 4 as a Side Item· 2 Bunches Broccolini-about 4 cups, rinse and patted dry

· 6 Strips Bacon-thick cut style, sliced into thin strips

· 2 Tablespoons Fresh Ginger-grated

· 2 Tablespoons Apple Cider Vinegar

· 1 Teaspoon Dijon Mustard

· 1/2 Cup Chicken Stock

· To Taste Kosher Salt

· To Taste Black Pepper

Warm a sauté pan over medium high heat, add the bacon and ginger, cook stirring frequently about 5 minutes, bacon should be cooked but not crispy. Lower heat to medium low, add the vinegar and whisk in the mustard to combine.Next add the chicken stock and then the broccolini, season with salt and pepper and cover with a lid. Cook until broccolini is tender, about 3 to 5 minutes, flipping at least once. Remove lid and reduce sauce by half, flip broccolini at least once.To serve, remove the broccolini with tongs and place on a serving platter, drizzle with sauce and serve.