Sauteed Broccolini Recipe
This broccolini recipe is easier than most: it takes less 10 minutes to cook and uses no blanching technique like other recipes. Infusing olive oil with sliced garlic 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!
Servings: 3
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
Other tips/information:
- 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.