10-Minute Sautéed Broccolini

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.


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.


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.


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.



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.

saute broccolini


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.

steam broccolini

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sauteed broccolini

10-Minute Sautéed Broccolini

Broccolini is sauteed in olive oil with fresh garlic until bright green, crisp, and tender. An easy side dish that cooks in 10-minutes.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Side Dish
Cuisine American
Servings 4


  • 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.


Note: For thinner broccolini stems you won’t need to steam them in the water. Simply sauté for 2-3 minutes on each side until the broccolini stems and the tips are browned, add the garlic and salt and cook for another 30 seconds then remove. 
For thicker stems, go ahead with steaming after cooking the garlic. This will ensure fork-tender stems.
Keyword broccoli, broccolini, easy side dish, healthy side dish, sauteed

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