For a few years in the early 2000’s I bought a new cookbook every few months. I had just started looking to expand the recipes we ate regularly and when I was in my local warehouse club, I would always stop at the cookbooks and look for something interesting.
I was never interested in those cookbooks that focused on entertaining. I had two young boys, worked full time and for a while was also in graduate school. Any spare time I had was spent sleeping, not entertaining. One of the cookbooks I ended up purchasing had sections that were focused on various times of the year (flag cake for Independence day, roasted turkey for Thanksgiving, Eggs Benedict for Mother’s Day). I thought it was rather interesting and worked my way through a number of the holidays, often making the dishes on random days.
I had pretty much exhausted the standards, and in flipping through the book, ended up on the section for Passover. Not having any traditional Passover meals before, I set out to make two of the recipes. Matzo ball soup? Ok, but lacked flavor. Plus the ball turned a bit pasty. The other recipe, on the other hand, was a keeper – Broccolini with matzoh crumble.
Nice fresh broccoli with a little crunch.
The first time I made this, I searched out broccolini. Now when I make it, I just use broccoli.
Steam the broccoli so it still has some crispness. Please don’t ever steam the life out of your vegetables!!
You could make this without a food processor, but if you have one, you won’t regret pulling it out.
After the broccoli is done steaming, I use the same pot to cook the green onions. That way only one has to be washed.
Add in the ground matzoh and brown a bit.
Mix it in for a different take on the usual broccoli side.
Broccolini with Matzo Crumble
Prep Time: 8 mins | Cook Time: 20 mins | Servings: 8 | Difficulty: Easy
Ingredients:
- 2 bunches brocolini, trimmed, or 1 1/2 bunches broccoli, trimmed and cut into spears
- 2 tbsp vegetable oil
- 1 bunch (6-8) scallions, thinly sliced
- 1 garlic clove, minced
- 1 tsp dried marjoram
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 sheet whole wheat matzo, finely ground
Directions:
1) Bring 1/2 ” of salted water to boil in a large skillet over high heat. Add broccolini; cover and cook, stirring frequently, until tender, 7-8 minutes. Drain and transfer to a platter. Cover loosely with foil to keep warm.
2) wipe out skillet; add oil and heat over medium heat. Add scallions, garlic, marjoram, salt and pepper. Cook, stirring frequently, until scallions are tender, about 2 minutes. Add matzo and cook, stirring, until crisp and lightly browned, 3-5 minutes. Spoon over the broccolini and serve immediately.
Rantings of an Amateur Chef 
This looks delicious! I LOVE broccoli!
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It’s only 9am and you are making me want that broccoli!
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Just wondering — would it work to use whole wheat crackers or breadcrumbs, as well? Looks good!
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Yum, looks delicious! I love learning of new ways to cook broccoli because it’s so great for us.
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you made it, it looks good, and how did u like the taste?
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It is great. Great tasting broccoli with a crunch.
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Looks Great can’t wait to try:) Yum…..
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What a great idea! I also love you mentioning “Not to steam the life out of your vegetables”, I think that is why many do NOT like their veggies because most cook the bageebees out of them. LOL
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Looks like an easy way to jazz up broccoli!
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Looks tastier than I would have thought after just looking at the recipe. Looks amazingly delicious, actually. You always do a great job with photos, directions, etc. Very well done:-)
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sounds yummy and easy… and I still have leftover matzah!
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Crumbs make everything better! Looks great!
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Thank’s…I love Broccoli can eat day in and day out…here in egypt we make it with bechamel sauce and small meat wich is fried in pan with vegetables and spicy then mixed and in the owen for a halv hour…….
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I guess you can substitute any good crackers for this as well? Thanks for the new broccoli idea!
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This looks really good–it reminds me of a recipe my mom found when I was a teenager called “Broccoli Pie.” It uses breadcrumbs, and you kind of smush the whole thing into a pie-ish thing that sticks together, instead of the broccoli being separate, with crumbs throughout. It was always one of my favorites.
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Thanks for stopping by The Green Sheep! I hope you enjoyed it. I’ve got no recipes, however–but YOU do. I’m looking forward to trying some. I appreciate your product reviews as well.
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I really don’t like broccoli but feel like I should. Maybe this would make it better…. It certainly LOOKS wonderful!
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This is great! Broccoli is one of my favourite veggies, but it can get boring sometimes… not anymore!
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This looks delicious
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I had to google “broccolini” myself after reading this. One site claims it is sweeter – did you use broccolini in one of your earlier attempts and find it sweeter, or just the same as when using reg broccoli? My mom loves matzo crackers, I’ll have to share this with her. Also with broccoli coming in season here this might make a good side dish. Thanks for sharing!
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So, are you still collecting cookbooks? I’ve got one I published recently: A Dollop and a Pinch: Recipes and Stories from The Baron York.
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Thank you for sharing this recipe. It looks so good!
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This looks great! Your recipe is also almost gluten-free. The only thing that would have gluten is the Matzo. There is a gluten-free Matzo (https://www.facebook.com/GlutenFreeMatzo) but I have not tried it………this might be the perfect opportunity to do so!
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I just picked up broccolini at our new neighborhood Whole Foods a couple of weeks ago and it was delicious sauteed in olive oil and garlic, with a couple of Tbsp of chicken broth to steam a bit. And you’re a better cook than I if you can find a probably 20 year-old recipe from the NYTimes for matzoh ball soup. I made it once and these matzoh balls were light as a feather. Secrets were seltzer and vodka (alcohol doens’t activate the gluten). Keep up the good work! When I finally get my kitchen out of storage I’ll start really cooking again!
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That looks really tasty!
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Something I’ve never thought of with broccoli! Looks good!
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Looks great! On the list for upcoming dinner!
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I had never heard of Matzo before, apparently it’s hard to get in Australia (not sure about France – my other “home”). Can you suggest a substitute?
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We don’t have much matzo in India, but I’m assuming any wheat crackers would do for this recipe. Will try it sometime; seems quick and easy.
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What a tasty and different way to jazz up broccoli. I am definitely adding your recipe for my own personal palate’s pleasure. Thanks for sharing!
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Such a great idea, wish I had this recipe for passover! 🙂
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I admit, when I make dinner, veggies aren’t often included – I can’t multitask well. I may try this one! 🙂 Thanks! – debbi
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Broccoli’s just so full of goodies and I mainly use them boiled on the side. Your version can easily go as a main course and certainly worth a try. Thanks for sharing.
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I have to tell you I’m a crazed cookbook collector too! The food always looks so great and interesting. The only problem is I’m not really a cooking person, thankfully my husband is though lol
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This looks yummy! I could eat a plate full of it, I think. I love broccoli!
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made it! although I used panko instead because of the meal it accompanied, and loved it. thanks for the idea! http://thelovecatway.com/2012/05/05/fishing-for-compliments/
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Perusing your blog today, I was surprised to see that I had missed this post. Then I realized that it was posted on a day when I was traveling, coincidentally to a country where matzo abounds. I want to encourage you not to give up on matzo ball soup – it’s one of the only foods my youngest daughter (age 7) will eat. One of the comments above speaks of adding seltzer and vodka for making light and fluffy kneidelach (matzo balls). My husband grew up with the bubbe meise about seltzer and practiced this way until one day we had no seltzer (this was in our pre-Soda Stream days). Guess what, it made no difference! The key is to finding the right balance between loose and firm when making the matzo balls. Now the vodka I haven’t tried, but will have to…. Regarding the taste, feel free to spice it up! Either the soup or the matzo balls. Here’s a recipe for adding dill and cilantro to them: http://articles.latimes.com/2012/mar/31/food/la-fo-passover-rec2-20120331.
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Thank you, looks super easy and super yummy! I love brocolli but i cooked them the asian way (stir fry). Definitiely will try this one for a change.
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