This broccolini recipe is a vibrant and flavorful side dish that requires just 5 ingredients and 5 minutes of prep. Sauteed and then simmered in chicken stock, this recipe can also be used with regular broccoli.
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Broccolini is a hybrid of regular broccoli and Chinese broccoli. Compared to regular broccoli, broccolini has longer, thinner stems, smaller florets, and a sweeter, earthier, milder flavor.
This recipe originally came from blanching the broccolini and then drizzling on my homemade garlic butter sauce. However, over time, I refined it down to one pan to create the perfect quick side dish. It tastes and looks a whole lot more complicated than it actually is.
I love it served alongside my gluten-free spaghetti and meatballs. But it also pairs well with many of my favorite weeknight dinners from garlic steak bites to roasted eggplant and crispy polenta.
🧾Ingredient Notes
- Broccolini - For this recipe, I typically use 2 to 3 bunches of broccolini. If you're not sure, just grab an extra bunch. You can always use it in another recipe like my sausage and broccolini pasta recipe. You can also use broccoli but don't use broccoli rabe (aka rapini).
- Oil - I use olive oil, but you can swap it out for ghee or butter if preferred.
- Garlic - Use freshly minced garlic cloves for the best garlicky flavor. You just don't get the same flavor with garlic powder or prechopped garlic.
- Chicken Stock - Vegetable stock will work too if you want to keep this recipe vegetarian.
- Lemon Juice - Adds a touch of citrus to brighten up the flavor of this dish. If you don't have lemon, use a splash of apple cider vinegar.
- Seasonings - I like to keep it simple with a little bit of kosher salt and black pepper. Feel free to add red pepper flakes or cayenne pepper if you like a little bit of spice.
⏲️Tips for Making Sauteed Broccolini
- If your broccolini is sandy, try submerging it in a bowl of water and swishing to release the debris. Dry before sauting.
- Trim the bottom ½-inch off of each stalk. Don't cut off more than the bottom third of the broccolini stems.
- If the stalks are very thick, I recommend slicing each piece in half lengthwise. The goal is to have even-sized stalks so they cook at the same rate.
- Add the garlic to the hot skillet and allow it to cook on its own for about 30 seconds to release the flavor.
- Add in the broccolini along with the chicken stock, then cover the skillet and cook until the broccolini is al dente, i.e. crisp yet still fork tender.
- I recommend checking to make sure the veggies are fork-tender before removing them from the heat. But you can also tell when broccolini is done by looking at the color. If it's turned a brighter, more vibrant green, then it's probably good to go!
- To finish, remove the lid and add the lemon juice, and season to taste.
Sauces for Serving
reThe sautéed broccolini is plenty flavorful as-is, but you can totally add some extra flavor with a drizzle of Cajun butter sauce, red pepper cream sauce, chimichurri, an easy romesco sauce, or dairy-free basil pesto sauce.
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📖 Recipe Card
Sauteed Broccolini with Garlic and Lemon
Ingredients
- 1 pound fresh broccolini usually 2 bunches
- 1 tablespoon olive oil
- 4 tablespoon garlic minced
- ⅓ cup chicken stock or vegetable stock
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper to taste
Instructions
- Wash and trim the bottom ½ inch of the broccolini stem. If the stalks are thick slice each piece in half lengthwise.1 pound fresh broccolini
- Heat the oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. Add the broccolini and toss to coat with the garlic.1 tablespoon olive oil, 4 tablespoon garlic
- Add the chicken (or vegetable) stock and cover the skillet. Cook 6 to 8 minutes until broccolini is al dente.⅓ cup chicken stock
- Uncover the skillet and add the salt and lemon juice. Cook until the liquid evaporates and the stalks are tender. Add a few cracks of black pepper and add additional salt if needed.1 tablespoon lemon juice, ¼ teaspoon kosher salt, ⅛ teaspoon black pepper
Notes
- Optional serving suggestions: Add parmesan cheese, crushed fresh red pepper, toasted sliced almonds, fresh parsley or chives, or lemon wedges when serving.
- Leftovers will last in an airtight container in the fridge for 3-4 days.
Equipment
Nutrition
How to Select Broccolini
When you're picking your broccolini out at the grocery store, there are a few things to look out for;
- Check the bases. Look at the base end of each stalk. It should look fresh and bright green with no dry spots.
- Feel the stems. The texture should be pretty firm. If there are any soft spots, ditch it.
- Check the heads. The buds should be pretty tightly furled and the color should be a darker green. If they're looking yellow at all, then it's past its prime.
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