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.
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.
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.
