Sautéed broccolini is a delicious, vibrant-green side dish that goes great with about anything. You can cook this vitamin-rich vegetable in 10-minutes. Known as broccoli’s cousin, broccolini is thinner, tastier, and requires little to no prep. This will become your new favorite green dish!
What Is Broccolini?
Broccolini is a cross between traditional broccoli and Chinese broccoli. Also referred to as baby broccoli, this dark green vegetable has smaller florets and longer, thinner stalks. It’s less bitter than regular broccoli and the stems are delightful to eat once cooked. You can find broccolini in most grocery stores in the produce section.
Broccolini is rich in vitamins A and C, potassium, and fiber, and contains calcium and iron.
HOW TO CHOOSE BROCCOLINI
Look for broccolini that has tight floret heads, no flowers., firm stems, and moist ends. Thinner stalks will require less cooking time but both thin and thick stalks taste delicious.
HOW TO STORE BROCCOLINI
If not using right away, store broccolini in a tightly sealed plastic bag in the fridge.
How To Make Sautéed Broccolini
Sautéeing broccolini is by far the best way to cook this vibrant vegetable This will give you crisp yet fork-tender florets and stalks. For thicker stalks, it’s best to steam for 1-2 minutes after sauteeing to ensure fork tenderness. You’ll have sautéed broccolini, in as little as 10 minutes of cooking time with little prep.
STEP ONE- PREP INGREDIENTS
You’ll want to rinse and dry the broccolini and then cut off 1/2 inch of the bottom of the broccolini stalk. Next, mince 3-4 cloves of garlic and set aside.
STEP TWO- SAUTE BROCCOLINI
Heat one tablespoon of olive oil in a large pan on medium-high heat. Once shimmering and warmed through, add the broccolini. Cook for 2-3 minutes on eah side until the stalks and florets are browned. Next add the garlic and one teaspoon of fine sea salt. Cook for 30 seconds until fragrant. If the broccolini has thin stalks, you can remove it from the pan and serve immediately. For thicker stalks, go on to step three.
STEP THREE- STEAM
For broccolini that has thicker stalks, you’ll want to add 1/2 cup of filtered water to the pan and cover. Cook for an additional 1-2 minutes until the broccolini is a vibrant green and the stalks are fork tender. Remove and serve immediately. You can serve with lemon wedges, if desired.
Looking For Other Veggie Ideas?
Try these additional quick recipes to add more vegetables to your main dishes.
- 10-Minute Sautéed Kale
- Crispy Baked Zucchini Fries Recipe (or Yellow Squash)
- How to Make Curry-Flavored Roasted Cauliflower
- Baked Acorn Squash Recipe
10-Minute Sautéed Broccolini
- 2 bunches broccolini (about 1 pound total)
- 1 tablespoon olive oil
- 3-4 cloves minced garlic
- 1 teaspoon fine sea salt (I use Redmond's Real Salt)
- 1/2 cup water
- lemon wedges for serving
- Rinse the broccolini and trim 1/2 inch off the bottom of the broccolini stems.
- Heat olive oil in a large skillet on medium-high heat until warmed through. Add the broccolini and sauté for 2-3 minutes on each side until broccolini is bright green and the stems and tips are slightly browned.
- Add the minced garlic and salt. Continue to sauté until the garlic is fragrant, about 30 seconds. If the broccolini stems are thin and the broccolini is fork tender you can remove after this. However, for thicker broccolini add 1/2 cup of water, cover, and steam for about 1-2 minutes until the broccolini is vibrant green, crisp, and fork tender. Serve immediately with a side of lemon wedges, if desired.