Pan-Steamed Broccolini with Toasted Pistachios

Two ingredients (plus seasonings). It’s a combination that’s almost magical…tender, crunchy, salty, slightly bitter, and just a tad smoky. Ridiculously easy, and oh so good!

In case you aren’t acquainted with broccolini, it’s similar to broccoli. But broccolini has smaller florets, with stems that are longer, thinner, more tender, and a little sweeter.

Notes of both broccoli and asparagus are perceptible in broccolini, but interestingly, it’s not closely related to asparagus at all. It’s sometimes labeled “baby broccoli,” but that’s not actually the case either.

Broccolini is a actually a cross between broccoli and kai-lan (also known as Chinese broccoli), and was developed as a natural (rather than genetically modified) hybrid.

The entire vegetable is deliciously edible – leaves, stems, and flowers, and just like broccoli, it’s high in vitamins C and A, plus a great source of folate, calcium, iron, and potassium.


1 bunch fresh broccolini, rinsed and trimmed
handful of raw pistachios
salt and pepper (to taste)
tiny pinch of smoked paprika (optional)


Heat a large nonstick skillet (like Scanpan) over high heat. Place broccolini into the hot pan along with a little sprinkle of water.

Toss the broccolini occasionally as it pan-steams, to ensure even distribution of the heat.

Once the broccolini begins to turn a bright green color and is almost fork tender, toss the pistachios into the pan to lightly toast along with the broccolini for an additional 30 seconds or so. Avoid overcooking!

Remove from heat, season to taste, and serve immediately.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

Leave a Reply