Habit-breaking Broccolini, of dubious moral character, with Endive

“Broccoli: solid choice. Unless it’s tenderstem, in which case, dubious moral character. Possibly a swinger. A voyeur at the very least.”

Annabel Rivkin and Emilie McMeekan, The Midult’s Guide to Shopping Baskets, The Telegraph, 25 March 2017

I’m not quite sure whether to be proud or ashamed of enjoying a type of broccoli which cooks more quickly than the norm, and which I can eat whole, stem and all….or not. Making a ‘solid choice’ sounds a bit staid. Being of dubious moral character could be interestingly dangerous…. but a ‘swinger’… a ‘voyeur’…. how do they think these things up?

I’d prefer ‘innovator’…. or ‘pioneer’. At least I think I deserve that sort of label for dreaming up this particular combination of Tenderstem with endive.

Why break the habits of a lifetime and mix a cooked vegetable with crisp salad leaves? Well, because sometimes you can improve on the humdrum norm…and because sometimes a change is as good as a rest. This shot gun marriage of endive and Tenderstem is certainly not going to end in divorce.

For more about broccoli, and lots of other ideas for what to do with it, follow this link.

For more about broccolini, follow this link.

Recipe for habit-breaking broccolini with endive

Serves 2

Ingredients

  • 400g/14 oz tenderstem broccoli (aka broccolini)
  • 1 endive, cut into strips
  • Couple of knobs of butter

Method

  1. Put a saucepan of salted water on to boil and add the florets and smaller leaves of the broccoli. Boil for about three minutes.
  2. Drain, return to the saucepan, and add the butter. Heat gently until the butter melts.
  3. Add the endive, stir, and serve immediately.
0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments

Related Posts

Quick Japanese aubergines, aka Nasu Dengaku

I’ve recently been diagnosed with nearly-diabetes, and naturally, I am very keen to try to reverse that. It seems the best approach is near-starvation for…
Read More

Montalbano’s peperoni arrosto – or the best way to cook red peppers

“…si arricriava a mangiare una generose porzione di peperoni arrosto che Adelina aveva lasciato in frigorifero” Andrea Camillieri, La Forma Del Acqua As…
Read More

Knock-out cauliflower

“Fat replicas of treesbreed solid cloud;fractal belongingflowers in the slowdivision of a thought”Zoë Skoulding, A Revoloutionary Calendar This is one of the best ways…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts