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Whole Leaf Broccolini

Whole Leaf Broccolini

A slightly bitter but rich flavor makes this an ideal match with grilled steaks & roasts

Recipe by: Gabrielle

Serves 4-6


  • 2 bunches of whole leaf broccolini (substitute with the spears if not available)
  • ¼ Cup GC Napa Valley Lemon Olive Oil
  • 2 cloves of fresh garlic, chopped
  • 2 tablespoons GC Napa Valley Savory Extra Virgin Olive oil
  • ½ Tsp. GC Napa Valley Rosemary Sea Salt


  1. Fill large bowl with ice and water (ice bath)
  2. In a medium pot, fill water half way adding 1 Tbsp. kosher sea salt and boi
  3. Add broccolini to boiling water and cook for 1-2 minutes in boiling salted water.
  4. Drain immediately using a colander and place broccolini in ice bath for 2 minutes to stop the cooking process. (Also, to retain bright green color) Then drain water using a colander.
  5. Heat 1 Tbsp. butter in a sauté pan on medium heat, add 2 garlic and cook for 1 minute.
  6. Add broccolini and cook for 2 minutes until heated through.
  7. Finish with Lemon Olive Oil and Rosemary Sea Salt.


Place on serving platter and drizzle with ¼ Cup GC Napa Valley Lemon Olive Oil . Finish with a ½ Tsp. GC Napa Valley Rosemary Sea Salt.  This dish is pairs well with our Pan Seared Filet Mignon with a Cabernet Sauvignon Pan Sauce.


  • 1 Lb. Broccolini (1 bunch)
  • 1 Head of garlic (2 cloves needed)
  • Kosher sea salt (1 Tbsp. needed)
  • GC Napa Valley Lemon Olive Oil (1/4 cup needed)
  • GC Napa Valley Rosemary Sea Salt (1/2 Tsp. needed)