Although I thought I'd be eating brown rice with weeks-old onion for dinner, I was pleasantly surprised to find some beautiful broccolini waiting in my fridge. If you're new to this relatively unusual green, it looks almost like broccoli rabe, but its flavor lacks the bitterness. It's more like a child of spinach and broccoli.
Forsaking the rice, I decided to toast whole wheat bread and make it interesting with a light coating of caper aioli. I added some garlic to the aioli and skipped it when sauteing the greens - something I rarely leave out when sauteing. The result was a completely satisfying light meal with bright leafy greens. Go easy on the aioli though, a little goes a long way.
Ingredients for Spicy Broccolini & Caper Aioli
Two big handfuls of broccolini
1 egg yolk - fresh and organic
Extra virgin olive oil
Salt-packed capers, soaked, drained and roughly chopped
2 garlic cloves
Your favorite bread - preferably a whole wheat loaf
crushed red chili pepper
salt and pepper
First the Aioli:
- Crush the garlic cloves and a pinch of salt with a mortar and pestle until it forms a paste.
- In a large bowl, combine the garlic paste and the egg yolk.
- While whisking, slowly add about a cup of olive oil. Be sure to whisk continuously.
- Add the chopped capers and mix well. You can add a touch of water if it's too thick. Set aside.
Next the Broccolini:
- Heat up a saute pan, then add a few splashes of olive oil and crushed red pepper.
- When oil is hot, add broccolini. Add some salt and ground pepper.
- Cook on med-high for about 5 mins, or until just wilted. Turn the heat off and stir. Tongs work pretty well for this.
Toast up your favorite bread, spread on some aioli, and eat it with your spicy greens. The flavor combination will surprise you!
Tips and Changes:
- Use the best crushed red pepper you can find. I usually throw some dried chilies in the food processor every couple of weeks so I know it's fresh.
- Don't cook your greens too long! They should look almost done when you turn off the heat. Also, watch your olive oil - too much makes them greasy.
- When whisking the aioli and adding the oil, wrap a damp towel around the outside of your bowl. That way, your bowl won't slide around your table.
