Arrabbiata means “angry” in Italian, but there’s no way you’re feeling hangry or angry after eating what I call the magic broccoli. It’s just that good. If you can’t find broccolini, just use regular broccoli, including the stalks. That’s the most nutrient-dense part of the plant! Peel the tough skin and slice them all the way down into 1-inch spears. I include hemp hearts in this spicy little dish for some more good fat and a little added pop.
Broccolini All’Arrabbiata [Vegan]
- Sea salt
- 1 1/2 to 2 pounds broccolini
- 4 tablespoons extra-virgin olive oil
- 1 lemon, cut in half
- 1/2 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 (28-ounce) can no-salt added crushed San Marzano tomatoes (see Note)
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon ground white pepper
- 2 tablespoons raw hemp hearts
- Bring 6 cups salted water to a boil in a large pot. Fill a large bowl with ice and water. Add the broccolini to the boiling water and cook for 1 minute. Transfer the broccolini to the ice water to stop the cooking process. Drain and set aside.
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add blanched broccolini and saute for 3 minutes, taking care not to overcook it. Transfer the broccolini to a serving plate. Add the lemon halves to the hot pan, cut-side down, and sear for 20 to 30 seconds. Squeeze the lemon juice over the broccolini.
- In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and cook, stirring until translucent, 7 to 8 minutes. Add the garlic and red pepper flakes and saute for another minute.
- Add the tomatoes, pink salt, and white pepper and reduce the heat to low. Cook until the mixture has reduced by half, about 20 minutes. Remove from the heat and add the hemp hearts.
- Spoon the sauce over the broccolini and serve.
Use canned regular whole peeled tomatoes if you can't find San Marzanos, but they're worth the search.