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Garlicky Broccolette with Chile

Broccolette lends itself beautifully to the stir-fry technique. As with its cousin, broccoli, long cooking robs broccolette of color, so a quick sauté is the best way to handle this vegetable. Broccolette's tender stems and delicate florets mean preparation is minimal and cooking is quick. Plenty of sliced garlic and red chile pepper make for a zesty side dish, perfect served with grilled meats or fish.

4 Servings


2 bunch

Earthbound Farm Organic Broccolette (ends trimmed and coarse leaves removed)

2 Tbsp

peanut oil

2 Tbsp

Toasted sesame oil


cloves of garlic (peeled and thinly sliced)


red jalapeño chile pepper (thinly sliced, seeds optional)

¼ cup


2 Tbsp

tamari or soy sauce


If the broccolette stalks aren’t about the same thickness, cut the thicker stalks in half lengthwise (this will shorten the cooking time).

Place a large skillet or wok over medium-low heat and add the peanut and sesame oils. When the oil is warm, add the garlic and chile; stir-fry for 1 minute, then add the broccolette. Raise the heat to medium-high and stir-fry for 3 minutes. Add the water and tamari, cover the pan, and cook for 2 minutes. Remove the cover and continue cooking until the broccolette is crisp-tender and most of the liquid has evaporated. Serve hot.


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