This week’s weekly recipe focuses on healthy side dishes. I always try to include a vegetable with every dinner. I’m usually pretty generous too, so it turns out to be two servings. This is great for a healthy lifestyle.
If I had to choose, I’d pick broccolini over broccoli. The flavor is sweeter and more even, in my mind. Typically, I’ll steam my veggies instead of sauteing them to keep calories down. However, a bit of fat makes a meal satisfying, so using a bit of olive oil, I make it a healthier option. The recipe also features my new favorite condiment, Nakano’s Seasoned Rice Vinegar. Splash it on for added zip to a meal. I can use it in place of lemon juice for a condiment I can easily have on hand all the time. Bon appetit!
Quick and Easy Broccolini 1 bunch of broccolini, trimmed 1 tsp olive oil 1 tsp butter 2 garlic cloves, sliced 1/4 cup water or low sodium chicken broth Nakano Seasoned Rice Vinegar, to taste Salt Pepper
Heat butter and olive oil in a non-stick skillet. Add garlic. Saute until fragrant. Add trimmed broccolini and toss to coat. Salt and pepper broccolini. Add water or broth to skillet. Cover skillet and cook 7 minutes. Check broccolini after 5 minutes to prevent burning. Adjust time as necessary. When done to desired tenderness, splash with seasoned rice vinegar. Adjust salt and pepper as necessary. Serve hot.