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Agrodolce-Style Broccolini


  • 1 pound trimmed broccolini

  • 1/4 cup of balsamic or red wine vinegar

  • 2 tablespoons of olive oil

  • 2 tablespoons of raisins

  • 1 tablespoon of honey

  • 1 clove of garlic, crushed

  • 1 teaspoon Dijon

  • Pinch of salt


  • Whisk 1/4 cup of balsamic or red wine vinegar with 2 tbsp of olive oil, 2 tbsp of raisins, 1 tbsp of honey, 1 crushed clove of garlic, 1 tsp Dijon mustard, and salt; set aside.

  • In a medium to large saucepan, heat 1 tbsp more of olive oil over medium-high heat and add the trimmed broccolini. Cook until the broccolini is just beginning to tenderize and turn bright green, 3-4 minutes, and then add your reserved agrodolce mixture.

  • Cook over medium-high, tossing the broccolini often to evenly distribute the sauce, until the broccolini is crisp-tender, about 5 minutes longer.


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