Chances are that many of us are going to be surrounded with many rich, indulgent dishes this Thanksgiving. If we’re blessed enough to have an abundance of food, there will most likely be no shortage of stuffing (or dressing), mashed potatoes and thick gravy to top it all. Green vegetables, however, are often altogether another story. That’s why I love this recipe for sautéed broccolini.

Although we usually refer to those starchy sides as “comfort foods,” to me, it’s far more comfortable to know I have some healthy options from which to choose. When I was a kid, eating my vegetables sometimes seemed like a punishment; but today, I find that eating my veggies — especially when prepared in a tasty way — is more like a treat. So having a simple, healthy green veggie to add to the Thanksgiving selection is a huge plus…not just for me, but for everyone at the table. (And as good as that traditional green bean casserole might taste, it doesn’t exactly count as a healthy dish.)

Enter: this easy-to-make sautéed broccolini (also known as broccoli rabe). It’s one of my go-to recipes for a quick and delicious veggie side on any night of the week and at any time of the year, but it also can serve as a perfect healthy addition to your Thanksgiving feast. I promise: it’s so tasty, you won’t feel like you’re being forced to “eat your veggies.” This is one side you’re sure to enjoy. And it happens to be Paleo and Whole30 friendly!

The measurements below are approximate, so feel free to wing it and make it according to your own preferences:

Sautéed Broccolini

(grain-free, gluten-free, vegan)

Servings: 4 servings

Author: Lori / Adventures of a Sick Chick

Ingredients

2 Tbsp organic/unrefined virgin coconut oil
2 cloves garlic, chopped
2 Tbsp pine nuts
2-3 Tbsp organic raisins
12 oz broccolini/broccoli rabe, or about two bunches
Unrefined/mineral sea salt and organic ground black pepper to taste

Instructions

Trim ends off broccolini.
Blanch (boil) or steam broccolini for 2-5 minutes, then remove from water (I like mine more fully cooked, so I’ll remove once I can insert a fork through the stems; but if you prefer a less-cooked, crispier version, remove from heat sooner).
Next, submerge broccolini in ice water briefly (this step is optional; it will help retain the green color to make a prettier presentation, but it is not necessary).
Remove from ice water and drain.
In a sauté pan, heat coconut oil, chopped garlic, pine nuts, raisins and broccolini. Add sea salt and black pepper (or other seasoning of your choice) according to your taste. Cover and cook on medium heat for several minutes, tossing intermittently, until broccolini are cooked to your liking.
Serve immediately and enjoy!

Recipe Notes

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