Love sauteed vegetables? Try my sauteed potatoes, sauteed spinach, sauteed Brussels sprouts, and sauteed eggplant next. With thinner stems and looser florets, broccolini is one of the fastest-cooking vegetables. This makes it perfect for hot and fast cooking, and my sauteed broccolini recipe is proof of that. Sautéed with garlic and butter and finished with lemon juice, I love serving it to my family as a delicious side dish!
Why I love this recipe
Quick. Sautéing vegetables is one of the quickest ways to cook them, and broccolini is no exception. This dish cooks in under 10 minutes, making it a perfect weeknight green sidekick. Simple ingredients. Broccolini, butter, oil, and a few flavor boosters. Great for meal prep. I love to whip up a double or triple batch of this as part of my weekly lunch prep. It remains fresh and tasty the whole time. Healthy. Broccolini is a nutrient-dense superfood! It boasts fiber, vitamin C, folate, and iron (source).
Ingredients needed
Broccolini. Look for firm and bright green broccolini with minimal bruising. They usually come in bunches of around 4-5 stalks. Butter and olive oil. Both fats are used for flavor and to prevent burning. Garlic. Freshly minced garlic is a must. Trust me, it makes all the difference. Kosher salt and black pepper. To taste. Lemon slices and red pepper flakes. To serve.
How to sauté broccolini
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Saute. Add butter and oil to a non-stick pan. Once hot, add the garlic and broccolini and cook for 7-8 minutes. Step 2- Season. Remove the broccolini from the heat, sprinkle with red pepper flakes, garnish with lemon slices, and serve.
Arman’s recipe tips
If you notice the broccolini cooking too quickly, add a splash of water during the cooking process. We don’t want burnt broccolini here!~ Cut the stems evenly. When prepping the broccolini, make sure you cut the stems evenly so that they cook evenly, too. Use a large skillet, so there is more surface area. I find the broccolini remains tender on the outside while soft and delicious in the middle. No broccolini? Swap it out for Chinese kale or Gai-Lan.
Storage instructions
To store. Store leftovers in an airtight container in the fridge for up to 5 days. As mentioned earlier, this vegetable was one of a few that we kids universally enjoyed. To keep things interesting, mom used to tweak it slightly each time. Here are some suggestions:
Use Italian seasoning. This seasoning mix will enhance the earthy flavor of broccolini. If you don’t have Italian seasoning at hand, mix equal parts of dried oregano, rosemary, thyme, and basil. Top with pine nuts. Toasted pine nuts are a great finishing touch for cooked broccolini and add both flavor and texture to these greens. Sprinkle with cheese. Who doesn’t love the combination of vegetables and cheese Once cooked, sprinkle sautéed broccolini with grated parmesan cheese or crumbled feta cheese. Toss with a sauce once cooked, like katsu sauce or eel sauce. Use a hybrid of broccoli and broccolini for some fun texture. The cooking time doesn’t change!
To reheat. Reheat broccolini in the microwave at 30-second intervals until heated through or you can reheat it on the stove over medium heat.
Frequently asked questions
Serving suggestions
Pair this crispy green veggie with hearty proteins like these:
Sirloin tip roast Grilled Mahi Mahi Skirt steak Sauteed shrimp
Originally published February 2023, updated and republished May 2024
