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This sautéed broccolini is one of those simple sides that fits with almost anything. It’s quick, garlicky, and perfectly crisp-tender with a bit of char. Lightly steamed in the pan, it cooks fast and keeps its vibrant color.
Table of Contents
Chef Tips:
- Chop the broccolini into uniform pieces – This helps everything cook at the same rate.
- Use high heat for flavor – Searing the broccolini before adding water builds flavor and color.
- Steam briefly, not fully – Add a splash of water near the end to help soften the broccolini. After you add the water, the broccolini needs just 1-2 more minutes before it should be ready.
- Add garlic early, but not too early – If you’re worried about it burning, you can add the garlic halfway through or even at the end for a milder flavor.
Variations:
- You can do this with regular broccoli instead of broccolini.
- For broccoli rabe or Chinese broccoli (Gai lan), blanch for 30 seconds first, then follow the same directions.
Ingredient Notes – Sautéed Broccolini:
- Broccolini – is known to be more digestible, more tender, milder cousin of broccoli. Slice into 2″ pieces for even cooking. The stems are edible, and cook the same way as the florets.
- Garlic – Adds punch and aroma. Add it at the end of the sauté so it doesn’t burn.
- Neutral Oil – Use a high smoke point oil like avocado, canola, or grapeseed. Avoid olive oil for this high-heat method.
- Water – Just enough to lightly steam the broccolini and soften the stems without losing texture.
- Kosher Salt & Black Pepper – Keep it simple. Start light and adjust after cooking.
FAQ
Do I need to blanch the broccolini first?
No. The sauté + steam method does everything in one pan—no need to pre-cook.
Can I use regular broccoli instead?
Yes, but cut it into small florets and thin stems so it cooks quickly. You may need an extra minute or two of steam time.
How long does it take to cook broccolini?
With this sauce + steam method, it takes about 4-5 minutes, which makes it super quick and easy for an extra veggie addition for any weeknight dinner.
What to pair with this dish
Recipe
Sautéed Broccolini
This sautéed broccolini is one of those simple sides that fits with almost anything. It’s quick, garlicky, and perfectly crisp-tender with a bit of char. Lightly steamed in the pan, it cooks fast and keeps its vibrant color.
Ingredients
- 1 teaspoon neutral oil
- 2 cloves of garlic, minced
- 1 bunch broccolini
- 2 tablespoons water
- Kosher salt
- black pepper
Instructions
- Prep the garlic and broccolini – mince the garlic, and slice the broccolini into 2” long pieces.
- Heat a pan or cast iron pan on medium high heat. Add a tablespoon of neutral oil and the chopped broccolini. Let this cook for 2 minutes, then add a pinch of kosher salt, black pepper, minced garlic and 2 tablespoons of water to let it lightly steam. Cook for another 2 minutes, then turn off the heat. Taste a piece, adjust seasoning as desired, then plate.
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