Easy Broccolini Recipe
I remember the first time I tried making broccolini 5 years ago, I had no idea if it was preparing or cooking it properly. I’d made broccoli a million times…but it’s skinny sister was a mystery. Now, after making it dozens of times, broccolini is one of my favorite sides to make. This recipe is easier than most: it takes less 10 minutes to cook with no blanching (FYI that process removes nutrients). Another trick I’ve learned is infusing olive oil with sliced garlic; this is extremely easy and creates the best flavor while yielding crispy, golden garlic chips that make a delicious finishing touch. This vibrant, delicious side dish will make you feel like a chef at a fine restaurant—yet it’s easy enough for a weeknight!
What is broccolini vs. broccoli?
Broccoli and broccolini both come from Brassicaceae (cruciferous) family, but broccoli has a much thicker stalk with very thick florets on top. Broccolini on the other hand has a longer, thin stem with smaller florets at the top. Broccoli usually takes longer to cook due to its density.
What does it taste like?
Broccolini has a milder flavor compared to broccoli and is slightly sweeter. It is more tender thanks to it’s thinner stems.
Broccolini Recipe Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
Where to buy broccolini?
I’ve found that most grocery stores carry broccolini year round – which makes this a perfect side dish anytime! I also see broccolini commonly sold at Asian grocery stores.
How to Cook Broccolini
1. Prep Broccolini
Start by rinsing your broccolini and then trimming off the woody ends about 1/2 inch. Remove any dry leaves (see step 1 photo). If your stalks are very thick, consider slicing them lengthwise to make them thinner (see step 2 in photo).
2. Cook Garlic & Red Pepper Flakes
Heat the oil in a large skillet over MEDIUM heat.
Add sliced garlic and red pepper flakes and sauté for 2-3 minutes, stirring often, until fragrant and the garlic pieces start to brown slightly. Remove all or most of the garlic crisps and set aside. You now have a delicious garlic-infused olive oil!
Tip: Watch the garlic closely so they don’t burn! Remove when they are still a light brown (see photo below).
3. Sauté & Steam
Toss the broccolini into the garlic-infused oil, season with salt and black pepper, and cook for 2 minutes, using a tongs or a fork to flip each piece at least once.
Then steam: add water, cover with a lid, and let it steam for 3-4 minutes until bright green and slightly tender.
Remove the lid and let any remaining water cook off. Squeeze with fresh lemon juice and give it a gentle toss. Serve right away.
Easy Broccolini Recipe Tips
Finish off with flavor: I love to add a squeeze of lemon juice and some toasted sesame seeds at the end. Save some of the garlic crisps on top for a pretty garnish (and flavor!) You could also add toasted nuts like roasted sliced almonds or pine nuts or even a little cheese such as parmesan.
How to serve Lemon Broccolini
Clean-up the broccolini before cooking: I like to trim the ends by about 1/2 inch. If a broccolini stem is abnormally thick, I recommend slicing lengthwise so it will cook evenly with the other stems. If there are any dried leaves on the stem I recommend removing those as well.
I love that broccolini pairs with almost anything! Here are some of my favorites that I think you’ll like to:
- On the side of a pasta dish like my sundried tomato pasta, one-pot lasagna pasta, or my heavenly vegan garlic pasta made with 40 cloves of garlic!
- With a flavorful stir fry like with my teriyaki tofu, peanut tofu stir fry (my personal favorite), or mongolian tofu stir fry.
- Added to a grain bowl or salad like my peanut tofu quinoa bowl, asian tofu buddha bowl, or a warm roasted veggie quinoa salad.
- Or simply serve it with any main protein you like! I LOVE so I often make it with my simple air fryer tofu.
How to Store Lemon Broccolini
Broccolini will be the most fresh/crisp the first day, but can still be enjoyed up to 3 days later.
Store it in an airtight container and for the best texture, reheat over the stovetop with a dash of oil.
Recipe FAQs
The ends of the long stems can be woody and tough; therefore, I often trim the ends by about 1/2 inch. If a broccolini stem is abnormally thick, you can slice it lengthwise so it will cook evenly with the other stems. If there are any dried leaves on the stem I recommend removing those as well. (See photos below in instructions for cutting broccolini).
Some recipes recommend blanching broccolini to reduce bitterness. This is the process of briefly boiling the vegetable and then quickly cooling in ice water.
However, this technique removes a lot of the nutritional value from the broccolini, and therefore I do not recommend blanching. In my opinion, if broccolini is sautéed and well-seasoned, there should be no bitterness issue.
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Ingredients
- 1 bunch broccolini (7-8 oz) cleaned and trimmed (see instructions below).
- 2 tbsp extra virgin olive oil
- 3 cloves sliced garlic*
- 1/4-1/2 tsp crushed red pepper add more if you prefer more heat
- 2 tbsp water
- squeeze of lemon juice from half a lemon
- salt & pepper to taste
Instructions
- Start by rinsing your broccolini and then trimming off the woody ends about 1/2 inch. Remove any dry leaves. If your stalks are very thick, consider slicing them lengthwise to make them thinner.
- Heat the oil in a large skillet over MEDIUM heat.
- Add sliced garlic and red pepper flakes and sauté for 2-3 minutes, stirring often, until fragrant and the garlic pieces start to brown slightly. Remove all or most of the garlic crisps and set aside. Tip: Watch the garlic closely so they don't burn! Remove when they are still a light brown.
- Toss the broccolini into the garlic-infused oil, season with salt and black pepper, and cook for 2 minutes, using a tongs or a fork to flip each piece at least once.
- Add 2 tbsp of water, cover with a lid, and let it steam for 3-4 minutes until bright green and slightly tender.
- Remove the lid and let any remaining water cook off. Squeeze with fresh lemon juice and give it a gentle toss. Serve right away.
Notes
- 1 bunch (approx 7-8 oz) can serve 3-4 people. If you have a smaller bunch they tend to serve only 2 people.
- Don’t overcook broccolini. It is done when it is bright green and vibrant in color – but still is slightly crisp.
