It’s easy to get in a rut, making the same veggie side dishes week after week. So, I’m always on the lookout for new ways to incorporate different vegetables into my family’s meals, and sautéed broccolini has been a recent favorite addition to our weeknight dinners. I love the quick sauté method with just a little bit oil, garlic, and lemon juice to make it tender, tangy, and subtly sweet.
Recipe Highlights
- Nutritious: A lot like broccoli and other cruciferous vegetables, broccolini is a good source of fiber, providing 5 grams per serving to help me reach my daily fiber goals.
- Great taste and texture: Broccoli is milder and has slightly sweeter flavor than broccoli. It kind of reminds me of cooked asparagus and I think the thinner broccolini stems are just as good as the florets, meaning nothing goes to waste.
- Versatile: Fairly mild in flavor, this sautéed broccolini recipe pairs well with everything from kid-friendly baked chicken nuggets to a more sophisticated grilled flank steak.
What Is Broccolini?
Broccolini, also referred to as baby broccoli, is a cross-breed or hybrid of broccoli made by combining regular broccoli and Chinese broccoli (or gai lan). Broccolini is bright green and has longer, thinner stems like Chinese broccoli with large florets. It also offers a cross of flavors, being less bitter than regular broccoli or broccoli rabe, but not quite as sweet as Chinese broccoli. Both the florets and the stem provide a subtle crunch but soften nicely when sautéed.
In addition to be a good source of fiber, broccolini is an excellent source of vitamins and nutrients, including potassium, vitamin A, vitamin C, vitamin E, and vitamin K, plus some calcium and iron. It also contains anti-inflammatory compounds like sulforaphane, which may support heart health and blood sugar control, helping keep my body in tip-top shape so I can stay active and keep up with my kids.
How to Cook Broccolini
I prefer sautéing broccolini instead of roasting it because it’s quicker and results in a satisfying crisp-tender texture. The process is simple:
- Char: Heat a large skillet over medium-high heat, and add oil. Once hot, add the broccolini and toss to coat. Then, allow it to cook until the broccolini is vibrant in color with a little charring.
- Flavor: Add minced garlic, salt, and pepper to the pan, and toss to combine.
- Cook: Cook until fragrant, add water, and cover the skillet immediately. Then, reduce the heat to low, and let the broccolini bunches cook until tender.
- Garnish: Squeeze lemon juice over top, and remove the skillet from the heat. Garnish with flakey sea salt and crushed red pepper flakes. Or grated parmesan cheese is good, too.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
What to serve the Broccolini
Personally, I don’t think there’s much this broccolini with garlic doesn’t pair well with. However, some of my favorite entrees to serve alongside this veggie include:
- Air Fryer Salmon
- Smothered Pork Chops
- Slow Cooker Marry Me Chicken
- Pork And Sauerkraut
- Lemon Piccata Chicken
- Healthy Chicken Parmesan
- Easy Skillet Lasagna
The Best Way To Store
Leftover broccolini bunches can be kept in an airtight container or glass meal prep container with tight-fitting lids in the fridge for up to 4 days.
Reheat in a skillet over medium heat with a bit of oil or in the microwave just until warmed through.
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Easy Sauteed Broccolini Recipe
Sautéed broccolini offers an elevated vegetable option that’s crisp-tender, subtly sweet, and quick to make. Prepare it in about 10 minutes for an easy side dish that pairs well with many entrees.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 bunch (8 ounces) broccolini, leaves removed and ½ inch trimmed off stalk ends
- 1 garlic clove, minced or pressed
- ¼ teaspoon fine salt
- Pinch of black pepper
- 1 tablespoons water
- ½ small lemon, juiced (about 2 teaspoons)
- Optional for garnish: Flakey salt and crushed red pepper flakes
Instructions
- Place a 10-12 inch skillet over medium-high heat. Add oil. When the oil is hot, swirl it around the skillet, then add the broccolini. Toss with tongs to coat in the oil.
- Cook for 3-4 minutes or until broccolini is vibrant in color with a little charring.
- Add the garlic, salt, and pepper; toss. Cook for 30 seconds.
- Add the water and cover immediately with the lid. Reduce the heat to a low. Cook until broccolini stalks are tender, 3 to 4 minutes.
- Remove the skillet from the heat and squeeze lemon juice over the broccolini.
- Garnish with flakey salt and crushed red pepper flakes, if desired.
- Store leftovers in an airtight container for up to 4 days.
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Notes
You can easily double or triple this recipe to make more servings. Use a larger skillet or work in batches.
Nutrition Information
- Serving Size: 1/2 of recipe
- Calories: 70
- Fat: 4 g
- (Sat Fat: 1 g)
- Sodium: 287 mg
- Carbohydrate: 5 g
- (Fiber: 3 g
- Sugar: 1 g)
- Protein: 1 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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