The Best Sauteed Garlic Broccolini Recipe (2024)

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This easy recipe features tender-crisp broccolini cooked with garlic and butter, then topped with lemon zest and fresh parsley. Sauteed broccolini takes minutes to make, and it’s one of the tastiest ways to enjoy this delicious veggie.

The Best Sauteed Garlic Broccolini Recipe (2)

This super-simple broccolini recipe is just perfect for those busy, time-crunch dinners! All you have to do is give the broccolini a rinse, and cut off any tough stems. Then it’s ready for a quick saute in butter, with a blast of flavor from fresh garlic and lemon.

    Why I Love This Broccolini Recipe

    • Quick and Convenient: With a total preparation and cooking time of just 10 minutes, this sautéed broccolini recipe is perfect for those hectic evenings when time is scarce.
    • Flavorful and Nutritious: Combining the fresh taste of broccolini with the rich flavors of garlic, lemon, and butter, this recipe delivers a deliciously wholesome side dish.
    • Versatile Side Dish: Its ease of preparation and delightful taste make this broccolini recipe a versatile companion to a wide range of main courses, enhancing any meal.

    What Is Broccolini?

    Broccolini, a hybrid between traditional broccoli and Chinese broccoli, features long, tender stalks with crunchy florets. It offers a taste similar to regular broccoli but with a slightly sweeter flavor. Not only is it delicious, but broccolini is also a nutritional powerhouse, packed with vitamins A and C, folate, iron, and potassium, all while being low in calories, making it an excellent choice for health-conscious individuals. (Source)

    Recipe Ingredients

    When you see a nice, short ingredient list, you know it’s gonna be a good dish, amirite? I love how easy and fast it is to get this on the table.

    • Broccolini: For this recipe, you’ll need 1 to 1.5 pounds of fresh broccolini.
    • Butter: I use a tablespoon of real butter for this sauté.
    • Salt and Pepper: To taste.
    • Garlic: Fresh garlic, lightly chopped, adds so much flavor!
    • Water: A half a cup of water is needed for creating a steamy environment to tenderize the broccolini.
    • Lemon Zest: This makes a lovely optional garnish.
    • Lemon Wedges: Optional, for serving.

    How to Cook Broccolini

    This dish comes together in one skillet for a quick prep. Be sure to have your skillet lid on hand, and take care not to let the butter burn while sautéing. Pro tip: add a touch of high-heat oil, like avocado oil, to the butter to help prevent scorching.

    The Best Sauteed Garlic Broccolini Recipe (3)
    The Best Sauteed Garlic Broccolini Recipe (4)
    1. Prep Broccolini: Rinse the broccolini well and pat it dry with paper towels or a clean kitchen towel. Cut off the bottom third of the broccolini stems and discard. Set the broccolini aside.
    2. Sauté Broccolini: Melt the pat of butter in a skillet over medium-high heat. Once the butter is heated, add the prepared broccolini to the butter, and saute for 5 or 6 minutes, until the broccolini turns bright green and the stems and tops are lightly browned.
    3. Season: Season the dish with salt and pepper, then stir in the chopped garlic and toss lightly to coat.
    4. Steam: Add the water to the skillet and cover. This will trap the steam in the skillet. Cook this way for 1 to 2 minutes, or until broccolini is crisp-tender.
    5. Serve: Transfer the veggies to a serving dish, garnish with lemon zest and serve with lemon wedges.

    Recipe Tips And Variations

    • Choose Fresh: Broccolini should have firm, tightly packed florets and fresh green stems that are firm and unblemished. Steer clear of yellowed, limp, or spotted stalks of broccolini.
    • Substitutions: For a vegan version of this dish, you can simply use avocado oil, olive oil, or vegan butter. You can also use lime zest and wedges rather than lemon, and even use broccoli florets instead of broccolini!
    • Mix-In Magic: Dress up the dish by adding sliced mushrooms with the broccolini, topping with freshly grated Parmesan, or garnishing with thinly julienned basil.
    The Best Sauteed Garlic Broccolini Recipe (5)

    Serving Suggestions

    If you need something to serve with this broccolini side dish, this Creamy Pork Marsala is perfect, as are these rich and savory Slow Cooker Red Wine Braised Short Ribs. This delicious vegetarian Macedonian Shakshuka or Chicken Orzo Recipe pairs well with sautéed broccolini.

    How to Store and Reheat Leftovers

    • To Store: Cool the broccolini to room temperature, and then place it into food storage bags or shallow, airtight containers. Refrigerate for up to two days or freeze for up to 6 months.
    • To Reheat: thaw broccolini overnight in the refrigerator (if frozen). Then, heat a spoonful of olive oil in a skillet or saucepan over medium heat. Add the broccolini and toss to coat. Cover and cook for several minutes, stirring occasionally, until heated through.

    More Healthy Side Dishes to Try

    • Crispy Sweet Potato Wedges
    • Maple Bacon Wrapped Brussels Sprouts
    • Grilled Asparagus with Lemon Dressing and Feta Cheese
    • Grilled Vegetables with Halloumi
    • Roasted Cauliflower Steaks

    The Best Sauteed Garlic Broccolini Recipe (6)

    Sauteed Garlic Broccolini

    Katerina | Diethood

    Enjoy a blend of tender broccolini sautéed in butter, infused with fresh garlic, and a hint of lemon in this simple yet flavorful Sauteed Garlic Broccolini dish.

    Rate this Recipe!

    Servings : 4

    Print Recipe Pin Recipe Save

    Prep Time 5 minutes mins

    Cook Time 10 minutes mins

    Total Time 15 minutes mins


    • 1 pound broccolini
    • 1.5 tablespoons butter
    • ½ teaspoon salt, or to taste
    • ¼ teaspoon fresh ground black pepper, or to taste
    • 3 cloves garlic, chopped or minced
    • ½ cup water, or vegetable broth
    • chopped fresh parsley, for garnish
    • lemon zest, for garnish
    • lemon wedges, for serving


    • Rinse and pat dry the broccolini.

    • Cut off the bottom third of the broccolini and discard. Set the broccolini aside.

    • Melt butter in a skillet set over medium-high heat.

    • Once butter is heated, add broccolini to the butter and saute for 5 to 6 minutes, or until bright green and stems are lightly browned. Stir occasionally.

    • Season the broccolini with salt and pepper.

    • Stir in garlic and toss around to coat.

    • Add water to the skillet; cover and cook for 2 minutes or until the broccolini is crisp-tender.

    • Remove from heat and transfer the broccolini to a plate.

    • Garnish with parsley and lemon zest; serve with lemon wedges.


    Calories: 88 kcal | Carbohydrates: 9 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 11 mg | Sodium: 363 mg | Potassium: 12 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 2133 IU | Vitamin C: 105 mg | Calcium: 87 mg | Iron: 1 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Side Dish

    Cuisine: Japanese

    Keyword: broccolini recipe, how to cook broccolini, sauteed broccoli, sauteed broccolini, vegetable side dishes, veggie side dish, what is broccolini

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    The Best Sauteed Garlic Broccolini Recipe (2024)


    What is the difference between broccoli and broccolini? ›

    Broccoli has a thick, woody stem and a large, flowering head. Broccolini is a cross between broccoli and Chinese broccoli, and also belongs to the cabbage family. Broccolini have long, firm stalks (thinner and more tender than those of broccoli), a few small leaves and small florets.

    Do you cut broccolini before cooking? ›

    I love roasting it and blanching it for grain bowls and salads, but, when I want to serve it as a side dish, I typically sauté it with garlic and red pepper flakes. Here's how I do it: First, trim the broccolini. Cut off and discard the dried ends of the stems.

    Is broccolini better raw or cooked? ›

    The best way to experience the health benefits of broccolini is to eat it raw. The stems, leaves, and florets are all edible. You can also choose to steam your broccolini and serve it as a side to complete a tasty, nutritious meal.

    Is broccolini healthier than broccoli? ›

    The verdict. Broccolini – by a hair's breadth! Nutritionally, the two brassicas are very similar. But the excellent vitamin A content of broccolini, together with the fact that it needs less prep and there's no waste, gives it the edge over broccoli for us.

    Why is broccolini so much better than broccoli? ›

    It contains compounds like sulforaphane that are responsible for many of its health benefits, especially its antioxidant and anti-inflammatory activity. Eating broccolini may also support heart health and blood sugar control. Compared to broccoli, broccolini tastes sweeter, with a mild flavor and more delicate texture.

    Why is my broccolini tough? ›

    Broccolini still need some blanching to be tender enough. People often just briefly steam them instead of boiling a whole pot of water. After that you can just toss them a bit in a pan with whatever, or roast them in the oven if you prefer.

    How much stem do you cut off broccolini? ›

    Trim about 1/2-inch off the bottom of the Broccolini stems. Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Add the Broccolini and sauté until the Broccolini is bright green and some of the stems and tips of the florets are lightly charred, 5 to 7 minutes.

    Are you supposed to eat the stems of broccolini? ›

    Broccolini stems are more tender than broccoli stems, and you can eat the broccolini stems along with the florets.

    Can you eat too much broccolini? ›

    Scientists say that eating broccoli or other cruciferous vegetables in excess could put you at risk for hypothyroidism, a disorder characterized by unintentional weight gain, depression, fatigue, joint pain, and muscle aches (per WebMD).

    Why does broccolini taste so good? ›

    It's mellower and less bitter than standard-issue broccoli, with a mild sweetness much more akin to Chinese broccoli. But our favorite part of broccolini is its texture. The long stems have a pleasant crunch, and the ratio of stem to leaf to bud is pretty perfect, if you ask us.

    Can I eat broccolini everyday? ›

    Rich in folate

    Just half a cup of cooked Broccolini® provides nearly half of your recommended daily amout of folate. Here are some benefits of consuming folate rich Broccolini® daily. Folate energises the mind and body by supporting psychological function and reducing fatigue*.

    What is broccoli rabe vs broccolini? ›

    Broccoli rabe is leafier, thinner, and less floral than broccoli. The stems are long and tender and bush out in leafy clusters with small flowering heads, like broccolini. But, where broccolini is sweet and mild, broccoli rabe is bold and bitter. The flavor is almost like that of mustard greens mixed with horseradish.

    How long does broccolini stay fresh? ›

    Broccolini® is the perfect vegetable to keep on stand by in the fridge to whip up a quick dinner. Learn how to store your Broccolini® to ensure it remains fresh. Broccolini® is chilled from the farm until it reaches the store. Broccolini® will keep for around 7 days.

    Does broccoli and broccolini taste the same? ›

    Broccolini a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible. Compared to the bitter flavor of common broccoli, Broccolini is more mild, with a sweet, earthy taste.

    Why is broccoli called broccolini? ›

    Broccolini was created by a Japanese company as a hybrid of broccoli and Chinese broccoli and the name “broccolini” is trademarked by the company.

    Can I substitute broccoli for broccolini? ›

    Broccolini is milder and sweeter than both broccoli and broccoli rabe. It's a fantastic substitute to use in stir-fries, pasta dishes, and some soups. It withholds a lot of its texture after the cooking process, unlike other greens such as spinach or collard greens.

    Is broccolini easier to digest than broccoli? ›

    However, broccoli stalks are high in FODMAP. Broccolini is the complete opposite. Broccolini florets are high FODMAP, while the stalks are low FODMAP! So to keep it short, if you're eating low FODMAP to improve digestion, the safe parts are broccoli florets and only the stalks of broccolini.


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