Ingredients

serves 2

　　1 bunch broccolini (10 to 12 stems) or 1 large broccoli crown

　　3 garlic cloves, minced or pressed

　　2 teaspoons olive oil

　　Salt and pepper

　　2 slices whole wheat or multigrain bread

　　3 ounces Cheddar cheese

　　Dijon or yellow mustard

　　

Step 1

Rinse the broccolini and chop it into 1/2 inch-long pieces. In a skillet on medium-high heat, cook the broccolini and the garlic in the oil for 4 or 5 minutes, until the broccolini is bright green and just tender. Sprinkle with salt and pepper. Add about 1/4 cup of water to the pan and steam the broccolini until the water has evaporated. Remove from the heat.

　　

Step 2

While the broccolini cooks, toast the bread. Grate the cheese or cut it into thin slices. Spread mustard on the toast and place on a broiler pan.

　　

Step 3

Top each piece of toast with cooked broccolini and then cheese. Broil until the cheese is melted and bubbling, 3 to 5 minutes. Serve hot, open-faced.

　　

Ingredient Note

Step 4

Broccolini, a cross between broccoli and Chinese kale, was introduced in supermarket produce departments a few years ago. It is milder tasting and more tender than broccoli, and the stalks don’t need to be peeled.

　　

Serving & menu idea

Step 5

For soup and sandwich night, have some Red Bean, Potato & Arugula Soup (page 124).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.