Broccolini was developed as a non-genetically modified hybrid between broccoli and Chinese broccoli back in 1993. Also known as Chinese kale, Chinese broccoli is more elongated in shape, which is why broccolini has an asparagus-like silhouette. Shape aside, the inventors of broccolini hoped to offer a sweeter, tastier vegetable—both broccoli and Chinese broccoli are on the mild-to-bitter side of flavor profiles. Another reason for broccolini’s creation is rooted in sustainability. While you can technically eat broccoli and Chinese broccoli stems, many people toss them aside, opting instead for the flowery head and leaves. Broccolini, on the other hand, was designed to be eaten in full. In that way, it helps reduce waste.
Folks were so intrigued by the development of broccolini that it’s earned rave reviews since its invention. Which brings us to the here and now. Today, broccolini remains a staple in diets rich in greens. However, if you’ve yet to make room for the slender stalks, there’s a good chance that you’re not yet familiar with all their benefits. To help shed a little light, New York-based registered dietitian Jennnifer Maeng, MS, RD, of Chelsea Nutrition explains everything you need to know about broccolini, including how to cook it.
Is broccolini healthy?
Broccolini is the perfect hybrid veggie for a number of reasons. First off, Maeng says that it offers an abundance of nutritional benefits—namely, its high fiber content. A single cup of broccolini offers 3.7...
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