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.
- 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
Once the broccolini has been washed and dried, trim ½ 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.
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.