Broccolini Feta

Easy weeknight side dish.

Broccolini Feta, photo and recipe by me, Anna Vocino

When I say to you, “This is the thing you will gobble up before your meat,” I am not lying. I know we love meat here in the low carb world. Yet, this veg side dish is addictively delicious.

It goes perfectly with grilled steak, chicken, fish, pork chops, and burgers. Something a little different than the regular roasted or steamed veg. You can still get dinner on the table quickly, but with the mostest flavor.

You can use regular broccoli florets, chopped Brussels sprouts, Bok chop, or chopped kale to sub in for the broccolini.

I don’t post a lot of side dishes, but damn, this one is so good. Even if you think you might not like the haunting tanginess of feta. You will.

As always, here’s a downloadable, printable PDF of this recipe.

BROCOLLINI FETA

(Serves 3-4)

• 2 tablespoons olive oil

• 1 leek, white and palest green part, cut into disks, then separated into rings

• 4 cups chopped broccolini (or regular broccoli)

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup crumbled feta cheese

• 1 tablespoon pine nuts

Heat olive oil on medium heat in a large, flat-bottomed nonstick sauté pan until hot and shimmering. Cook leeks until soft but not yet starting to brown, about 2-3 minutes. Add broccolini pieces and stir. Cover with lid and cook for 5 minutes. Remove lid, season with onion powder, garlic powder, salt, and pepper, and stir again. Let cook 5-10 more minutes, or until broccolini is fork tender. Turn off burner, add crumbled feta pieces, cover and let melt for 5-10 minutes. Uncover and sprinkle on pine nuts, then serve.