Is there a difference between broccoli and broccolini? I always thought they were the same thing so I’ve always used broccoli in a recipe that calls for broccolini, but a recent conversation with a friend has left me in doubt. I’m not sure that I’d even know where to find broccolini.
This was a question that came up recently during our weekly live chat, where we help you level-up your skills in the kitchen. Here’s what you need to know about the differences between broccolini and broccoli.
Answered by Becky Krystal
(The Post)
First: Yes, they are different! Broccolini is actually a cross between broccoli and Chinese kale. It has longer stems. The flavor has a bit more bite — slightly bitter, slightly peppery.
I don’t usually find that much of a difference in terms of roasting time. Compact broccoli florets tend to be firmer and wider, and broccolini, while somewhat softer and narrower, does have longer stems. So it’s a bit of a wash.
Because of the size difference, they’re not always easily swapped, especially in something such as a stir-fry where you’d otherwise use broccoli florets.
To further muddy the waters, there’s also broccoli rabe (or raab), otherwise known as rapini. It’s closely related to cabbage and turnips, and treated more like a hearty green. Broccoli rabe has a more pungent, bitter flavor, too.
As to where to find broccolini, it’s available at many grocery stores. I have bought it at the Trader Joe’s, Safeway and Wegmans locations near me. It may not be displayed near the regular broccoli. Sometimes it’s in a different area with other packaged vegetables on the refrigerated shelves.
Recipes with broccolini
- Roasted Broccolini With Lemon and Chile Flakes
- Grilled Broccolini With Tahini
- Blackened Broccolini and Bittersweet Almonds on Toast
- Broccolini With Roasted Red Pepper Sauce
- Za’atar Salmon With Charred Broccolini
- Pork and Broccolini Stir-Fry With Kimchi