Sauteed Garlic Broccolini Recipe

I make Garlic Butter Broccolini in minutes using broccolini, butter, garlic, lemon zest, parsley and a sprinkle of Parmesan. A quick sauté and a splash of lemon juice turn this everyday vegetable into something worth serving. Read on for my easy technique and precise timing tips.

I love a side that looks fancy but takes five minutes to pull together, and this Sauteed Garlic Broccolini does exactly that. I toss 1 lb broccolini, ends trimmed, into a hot pan with 2 tablespoons unsalted butter and 1 tablespoon extra virgin olive oil, then throw in 3 garlic cloves, minced, or 4 if I’m feeling brave.

A splash of 2 tablespoons fresh lemon juice and the zest of 1 lemon wakes everything up, and I finish with 2 tablespoons fresh parsley, a pinch of 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. It’s bright, slightly crunchy, and has just enough garlic butter energy to steal the show.

Sometimes I think of it like Garlic Butter Broccolini gone fast, part Fried Broccolini and part Pan Fried Broccolini vibe, perfect among Sauteed Veggies Side Dishes. Try it once and you’ll want it again, maybe with a dusting of 2 tablespoons grated Parmesan or red pepper flakes if you like heat.

Why I Like this Recipe

I like this recipe because:
1. I love how fast it comes together, like I can have a great side dish ready in under 10 minutes.
2. The lemon and garlic wake up the broccolini, so it tastes bright and not bland.
3. I like the little char on the stems, it adds texture and makes it feel more special.
4. The butter and optional Parmesan make it feel indulgent without being heavy, so I can eat more of it and still feel good.

Ingredients

• Tender stems with fiber, vitamin C and A, low calorie, kinda mild slightly sweet taste.
• Pungent, immune boosting, has allicin, adds savory heat, not sweet, great roasted or raw.
• Gives richness and silky mouthfeel, adds saturated fat, use in small amounts for flavor.
• Extra virgin brings fruity notes, heart healthy monounsaturated fats, warms flavors without overpowering.
• Bright acidic punch, provides tang and lift, vitamin C, cuts richness and freshens dish.
• Herbaceous, adds color and fresh grassy flavor, some vitamin K and light freshness.
• Tiny heat, adds warm spice and kick, optional but great for contrast.
• Savory umami saltiness, adds nutty depth, contains protein and calcium, use sparingly.

Ingredient Quantities

• • 1 lb broccolini, ends trimmed (about 450 g)

• • 2 tablespoons unsalted butter

• • 1 tablespoon extra virgin olive oil

• • 3 garlic cloves, minced (use 4 if you’re real into garlic)

• • 2 to 3 tablespoons water or low sodium chicken broth for quick steaming

• • 1/2 teaspoon kosher salt, or to taste (about 1/4 tsp table salt)

• • 1/4 teaspoon freshly ground black pepper, or to taste

• • zest of 1 lemon (about 1 teaspoon)

• • 2 tablespoons fresh lemon juice

• • 2 tablespoons fresh parsley, finely chopped

• • 1/4 teaspoon red pepper flakes, optional

• • 2 tablespoons grated Parmesan, optional

How to Make this

1. Trim woody ends off 1 lb broccolini, rinse and pat dry, then zest 1 lemon and squeeze out 2 tablespoons lemon juice, mince 3 garlic cloves (use 4 if you’re really into garlic) and chop 2 tablespoons parsley.

2. Heat a large skillet over medium-high and add 2 tablespoons unsalted butter and 1 tablespoon extra virgin olive oil, let the butter melt and get foamy but not brown.

3. Add the garlic and 1/4 teaspoon red pepper flakes if using, cook 20 to 30 seconds until fragrant, dont let the garlic brown or it will taste bitter.

4. Toss in the broccolini, season with 1/2 teaspoon kosher salt (or about 1/4 tsp table salt) and 1/4 teaspoon freshly ground black pepper, stir to coat in the butter and oil.

5. Pour in 2 to 3 tablespoons water or low sodium chicken broth, cover the pan with a lid and steam for 2 to 3 minutes until the broccolini is bright green and tender-crisp.

6. Remove the lid, turn the heat to medium-high and let any remaining liquid evaporate, stirring occasionally so the stems get a little char and the florets dont overcook, should take another 1 to 2 minutes.

7. Take the pan off the heat, add the lemon juice and lemon zest, the chopped parsley and if you want 2 tablespoons grated Parmesan, then toss everything together so the flavors meld.

8. Taste and adjust salt and pepper, if you like more bite add a pinch more red pepper flakes, serve warm right away for best texture.

9. Quick tips: pat broccolini dry before cooking for better sear, dont overcrowd the pan or it will steam too much, use broth instead of water for extra flavor and add an extra tablespoon of butter at the end for a glossy finish.

Equipment Needed

1. Large skillet (10 to 12 inch) with a fitting lid
2. Cutting board
3. Chef’s knife
4. Microplane or fine grater (for lemon zest)
5. Citrus juicer or small bowl and fork (for lemon juice)
6. Garlic press or paring knife
7. Measuring spoons (tsp and tbsp)
8. Tablespoon or small liquid measuring cup (2 to 3 tbsp)
9. Tongs or silicone spatula (for tossing)
10. Wooden spoon or heatproof spatula (for stirring)
11. Small bowl (for chopped parsley, garlic, lemon)
12. Colander or salad spinner (for rinsing broccolini)
13. Paper towels or clean kitchen towel (to pat broccolini dry)
14. Small grater for Parmesan, optional
15. Salt cellar and pepper grinder or shakers

FAQ

Sauteed Garlic Broccolini Recipe Substitutions and Variations

• Broccolini: use regular broccoli florets (cut stems thinner so they cook fast), asparagus (cook 1 to 2 min less), or tender Brussels sprout halves; adjust steaming time if stalks are thicker
• Unsalted butter: swap for ghee (same richness), olive oil (use a bit more for mouthfeel), or vegan butter for dairy free; if using salted butter cut added salt slightly
• Extra virgin olive oil: use avocado oil or light olive oil for higher heat, or a mild vegetable oil; toasted sesame oil gives an Asian twist but add only 1/2 the amount
• Garlic cloves: sub with 1/2 tsp minced jarred garlic per fresh clove or 1/8 tsp garlic powder per clove; shallots or green garlic work too for a milder, sweeter note
• Grated Parmesan: swap with Pecorino Romano (saltier), grated Asiago, or nutritional yeast for a vegan alternative; taste for salt after adding

Pro Tips

1. Pat the broccolini dry real good before cooking, wet veg dont sear and you´ll just steam them instead of getting any color.

2. Use a combo of butter and olive oil so the butter wont burn, heat till the butter foams and add the garlic quick, but dont let it brown or itll taste bitter.

3. Swap water for low sodium chicken broth if you want extra flavor, and save a spoonful of the cooking liquid to splash back in at the end for a glossy, saucy finish.

4. Finish off with lemon and cheese off the heat, that way the lemon stays bright and the cheese melts smooth instead of clumping.

5. Cut any extra-thick stems once or twice lengthwise so everything cooks evenly, and dont overcrowd the pan leave space so stems can get a little char instead of turning limp.