I mean really - Broccolette?! My auto-spell check doesn't even register the vegetable. I have used this veggie in place of both greens (believe it or not) and the obvious - broccoli. But this time, I wanted it to stand alone, well sort of.

I was inspired by a recipe I had found for snow peas (which I loathe!) and thought it even better for one of my favorite veggie sisters. Low and behold - it worked! Plus - I never miss a chance to enjoy the aroma of fresh garlic and ginger!

Broccolette with garlic-ginger sauce


2-3 tablespoons olive oil

1 bunch Broccolette (trim very tips - I cook the stems...it's where a lot of the flavor is at! You can even leave some of the healthier leaves on...)

Thumb size piece ginger, peeled and diced

2 large cloves garlic, diced

1 tablespoon soy sauce (low sodium in our case)

1 teaspoon honey

salt/pepper (I rolled with white pepper to compliment the asian flavors) to taste

Add 1-2 tablespoons olive oil into a large skillet (I made the mistake of using a medium sauce pan - which is fine, but you will have to cut the broccolette into halves to fit...no biggie) over medium heat. Add the broccolette and salt and pepper to taste. Cover the skillet and let cook for 4-5 minutes, stirring occasionally (cover to retain some of the water in the broccolette - you are almost steaming at this point). Add chopped ginger and garlic and remaining tablespoon olive oil. Reduce the heat to medium-low, cover and stir occasionally for another 4-5 minutes. Depending on how crisp you like your broccolette, depends on how long you cook at this stage. I needed ours to be a little softer for the wee one (who loved it by the way...). This is a pretty self-explanatory saute situation, but none the less - very tasty! Enjoy!