This sautéed broccolini is seasoned with garlic, lemon and red pepper flakes and cooks up in just 10 minutes. It’s the perfect side dish for busy weeknights!
I’ve had broccolini on my mind lately and wanted to find a simple way to make it shine. After playing around in the kitchen, I came up with this quick and easy sautéed broccolini recipe that’s now a staple in my meal rotation. It’s perfectly tender with just the right amount of garlicky flavor, and the squeeze of lemon at the end really brightens things up!
It’s super versatile and works well with almost any main dish, like my apple cider vinegar chicken or maple glazed salmon.
Why I Love This Recipe
- Easy – This recipe takes just 10 minutes from start to finish, making it perfect for busy nights.
- Healthy – Broccolini is loaded with vitamins, fiber, and antioxidants, making this a side dish you can feel great about eating.
- Versatile – Serve this sauteed broccolini as a side with your favorite protein, toss it into salads, or add it to grain bowls. It’s a dish that works with just about anything!
Ingredients Needed
- broccolini – you’ll need about 13 ounces, which is usually two small bunches. Just trim off the tough ends and you’re good to go. I love using broccolini because it’s so tender and slightly sweeter than regular broccoli!
- olive oil – a couple of tablespoons of good quality olive oil for sautéing.
- garlic – freshly minced garlic is a must! I usually add extra because you can never have too much garlic, right?
- sea salt and pepper – just a little sprinkle to bring out all the flavors.
- water – a splash to help steam the broccolini and get it perfectly tender.
- lemon juice – fresh lemon juice at the end adds a pop of brightness. Trust me, it takes this dish to the next level.
Substitutions
- Oil – You can use avocado oil or even coconut oil if you like. I’ve also made this with ghee, which adds a slightly richer flavor.
- Garlic – If you’re out of fresh garlic, garlic powder will do in a pinch. Use about 1/4 teaspoon per clove of garlic. You can also try shallots or onions for a different flavor.
- Lemon Juice – You can use lime juice or even a splash of apple cider vinegar to add that tangy finish.
- Red Pepper Flakes – Not a fan of spice? Just skip them! Or try adding a pinch of smoked paprika for a little extra flavor without the heat.
How to Make Sauteed Broccolini
Step 1: Add the broccolini and garlic and sauté for about 3-4 minutes. Season with salt and pepper, then add water and cover.
Step 2: Cook, stirring occasionally, for about 4 minutes longer or until the broccolini is tender and bright in color.
Brittany’s Tip!
Make sure the broccolini has enough room in the skillet. Overcrowding will cause it to steam instead of sauté, and you won’t get that nice, slightly crisp texture. If you’re making a big batch, it’s better to cook in two batches.
How to Serve Broccolini
- With Protein – This broccolini makes an awesome side dish for almost any protein. Try it with my apple cider vinegar chicken, maple glazed salmon, or crispy baked tofu for a simple, balanced meal.
- With Pasta – Toss the sautéed broccolini with your favorite pasta and a little extra olive oil or parmesan cheese. It’s an easy way to get your greens in while enjoying a comforting bowl of pasta. You could even add it to my creamy cottage cheese pasta for an extra veggie boost!
- In a Salad – Chop up the broccolini and add it to your favorite salad for a pop of color and extra texture. It would be delicious in an arugula salad or my couscous salad.
How to Store Leftovers
If you have leftovers (which are rare with these) store them in an airtight container in the refrigerator for about 3-4 days.
To reheat, just cook in a skillet on the stovetop for 5-10 minutes until warm. You can also reheat them in the air fryer or microwave.
Frequently Asked Questions
Yes, you can! Regular broccoli works just as well. Just adjust the cooking time slightly, as it may take a bit longer to become tender.
Not exactly. Broccolini is a cross between regular broccoli and Chinese broccoli. It has longer, thinner stalks and a milder, sweeter flavor than regular broccoli.
To keep it from getting mushy, don’t overcook it. Keep an eye on it while sautéing, and remember it should still have a bit of bite to it when you finish.
More Vegetable Recipes to Try
Be sure to check out the full collection of side dish recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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In a large skillet, heat the olive oil over medium-high heat.
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Add the broccolini and garlic and sauté for about 3-4 minutes, moving the broccolini and garlic around continuously. Season with salt and pepper.
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Add water to the skillet, toss and cover. Cook, stirring occasionally, for about 4 minutes longer or until the broccolini is tender and bright in color. Add lemon juice and red pepper flakes, if using and serve.
- To store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- To reheat: To reheat, just cook in a skillet on the stovetop for 5-10 minutes until warm. You can also reheat them in the air fryer or microwave.
Serving: 1/4 recipe | Calories: 83kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 321mg | Potassium: 193mg | Fiber: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
