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Easy 10-Minute Garlic Broccolini
An easy recipe for sautéed Broccolini with garlic and red pepper flakes that’s the perfect weeknight side dish.
Prep: 300sec
Total: 900sec
Serving Size: Serves 6
Nutrition Facts: Saturated Fat 0.4 g, unSaturated Fat 0.0 g, Carbohydrate 14.1 g, Sugar 3.5 g, servingSize Serves 6, Protein 5.8 g, Fat 3.0 g, calories 91 cal, Sodium 381.6 mg, Fiber 5.3 g, Cholesterol 0 mg
Ingredients:
- 2 bunches Broccolini (about 1 pound total)
- 1 tablespoon olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup water
- Lemon wedges, for serving (optional)
Instruction:
- Rinse the Broccolini under cool water and shake off the excess water. 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.
- Add the garlic, salt, and red pepper flakes, if using. Continue to sauté until the garlic is fragrant, about 30 seconds. Add the water, cover, and cook until the Broccolini is vibrant green and crisp-tender, 1 to 2 minutes. Serve immediately, with lemon wedges, if using.
3 quick and easy BROCCOLINI recipes I can’t stop eating
FAQ
How to prepare and cook broccolini?
Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender.
What do you eat broccolini with?
Taking just 10 minutes or so to cook, it needs very little except a sprinkle of salt. It’s also easily incorporated into pasta dishes, casseroles, risottos, salads, and can be served with a dip as an appetizer—essentially anywhere you’d use broccoli.
Do you trim broccolini before cooking?
Broccolini have long, firm stalks and leafy florets with small leaves. Broccolini tastes milder and sweeter than broccoli. Because its stalks are thinner, broccolini require less prep work than broccoli (which tend to have woodier stalks). Broccolini lends itself to roasting, grilling, sauteing and steaming.
