Broccolini had smaller florets and thin longer stalks.
A hybrid of Kai Lan and Broccoli.
I prefer the sweetness of Broccolini with its crunchy stem texture and succulent flavour.
Leaves and florets of Broccolini are brittle crisp and delicate compared to Broccoli.
Easy to prepare, this all time favourite for side dish.
The entire bunch can be eaten from leaves, flowers and stalks and easier to cook compared to Broccoli chunky florets.
Here’s the side veggie dish “Sauteed Broccolini with minced garlic.”
For more greens, check out this link for more ideas.