m. c. de marco: The New Kitchen Cookbook


Broccolini is a tenderer broccoli invented recently by crossing it with Chinese kale. It is not to be confused with broccoli rabe. This recipe is from Mann’s.

Serves 4.


  • 2 bunches broccolini, trimmed to 4 inch stalks
  • ¼ c. sultanas or golden raisins
  • ½ c. white wine
  • ¼ c. pine nuts, toasted
  • chili flakes
  • olive oil
  • salt
  • pepper


  1. Blanch broccolini and set aside.
  2. Plump raisins in white wine.
  3. In a large sauté pan, heat olive oil and add broccolini, pine nuts, raisins and chili flakes.
  4. Sauté until heated through.
  5. Salt & pepper to taste.


You could do the above to another green, or do the usual garlic and oil thing to broccolini.