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Quick Sautéed Broccoletti (Broccolini) With Garlic

This simple sautéed garlic broccolini is quick, easy, delicious, and comes together in under 10 minutes. This classy side dish is dairy-free, gluten-free, and vegan-friendly.

An oval serving platter with broccolini and lemon wedges.

Not to be confused with broccoli rabe, broccolini (also called Broccoletti) is broccoli’s sweeter, more tender relative. When cooked, its flavors develop in the pan and then we lock them in by doing a quick pan-steam for the best texture.

What Is Broccoletti (Broccolini)?

Broccolini (also called broccoletti, baby broccoli, or tenderstem) is a hybrid of broccoli and Chinese broccoli. It has smaller florets than broccoli and small, slender stalks. Its flavor is sweet and tastes like a combination of broccoli and asparagus (thanks to those tender-when-cooked stems).

The entire vegetable is edible including the leaves, young stems, unopened flower shoots, and flowers. And although broccolini is safe to be eaten raw, it has the best flavor when cooked.

It’s the perfect side dish for pistachio-crusted chicken, creamy lemon pasta, coconut shrimp, or quick & easy lemon chicken.

Ingredients

  • Broccolini.
  • Dairy-free butter. Use regular unsalted if not dairy-free.
  • Olive oil.
  • Garlic cloves.
  • Broth. Use vegetable broth to keep it vegetarian/vegan.
  • Kosher salt & freshly cracked black pepper.
  • Nutritional yeast. Completely optional, just adds another layer of flavor.
  • Lemon wedges. For serving.

How To Make Quick Sauteed Broccolini

  1. Prep the broccolini & garlic.

    Once the broccolini has been washed and dried, trim 1/2 an inch off the bottom of the stems. (You can keep on the dark green leaves and yellow flowers – they’re edible.) Set them next to the stove along with your minced garlic.

  2. Build the flavor.

    Heat a large skillet over medium heat. Once warm, add the butter, olive oil, and minced garlic. Stir frequently, so the garlic becomes aromatic but doesn’t burn. After about 20 seconds, add in the broccolini and season with salt and pepper.

  3. Sauté, steam, & serve.

    Saute for 3-4 minutes, turning the broccolini in the pan frequently. Now, pour in the broth immediately followed by a lid, and steam for 3 minutes. Arrange on a serving plate and sprinkle with nutritional yeast (optional). Serve with lemon wedges.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this sautéed broccolini using what you already have? Here are some ideas

  • No broccolini? You can substitute broccoli or Chinese broccoli. If using broccoli, you’ll need to cut the trunks into thinner pieces and cook them a bit longer to get a similar texture.
  • No butter? Just use olive oil instead.
  • No broth? Water is fine, but you’ll want to add a bit more seasoning.
  • Add red pepper flakes. If you want some heat.
  • Add balsamic vinegar. For a complex sweet taste.
  • Add soy sauce/tamari. For a salty, umami twist.
  • Add citrus zest. Just before serving, garnish with lemon or lime zest.

Helpful Tips

  • Trim off the bottoms. Like asparagus, the ends of the broccolini stems are a little tough and can be hard to chew, so be sure to trim half an inch off the bottoms.
  • Don’t let your skillet get too hot. If you let your pan heat up for too long, it’ll get too hot and burn the garlic.
  • Storage. Store in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

WHEN IS IT IN SEASON?

It’s in season all year round and is available at most grocery stores.

IS BROCCOLINI (BROCCOLETTI) THE SAME AS BROCCOLI RABE?

Although they sound similar, broccoli rabe is from an entirely different plant family making it more closely related to a turnip than broccoli. Broccoli rabe also has a strong bitter taste whereas broccolini has a sweet flavor.

More Sides You’ll Love

Sautéed Broccoletti (Broccolini) With Garlic

5 from 6 votes
An oval serving platter with broccolini and lemon wedges.
This simple sautéed garlic broccolini is quick, easy, delicious, and comes together in under 10 minutes. This classy side dish is dairy-free, gluten-free, and vegan-friendly.
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Serving Size 2

Ingredients
 

  • 1 bunch broccolini
  • 1 tablespoon butter dairy-free or regular
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 tablespoons broth
  • 2 teaspoons nutritional yeast, optional for garnish
  • lemon wedges for serving

Instructions

  • Once the broccolini has been washed and dried, trim 1/2 an inch off the bottom of the stems. (You can keep on the dark green leaves and yellow flowers – they're edible.) Set them next to the stove along with your minced garlic.
  • Heat a large skillet over medium heat. Once warm, add the butter, olive oil, and minced garlic. Stir frequently, so the garlic becomes aromatic but doesn't burn. After about 20 seconds, add the broccolini and the salt and pepper.
  • Saute for 3-4 minutes, turning the broccolini in the pan frequently. Then, pour in the broth immediately followed by a lid, and steam for 3 minutes. Arrange on a serving plate and sprinkle with nutritional yeast (optional). Serve with lemon wedges.

Notes

Trim off the bottoms. Like asparagus, the ends of the broccolini stems are a little tough and can be hard to chew, so be sure to trim half an inch off the bottoms.
Don’t let your skillet get too hot. If you let your pan heat up for too long, it’ll get too hot and burn the garlic.
Storage. Store in an airtight container in the refrigerator for up to 3 days.
Have questions? See the FAQ section above.
Need substitutions? See the Substitutions & Variations section above.

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