This quick and flavorful sautéed broccolini with garlic is a simple way to elevate your weekday meals.
Tender broccolini stems and vibrant florets are lightly cooked with aromatic garlic and a hint of red pepper, creating a dish that’s both satisfying and nutrient-rich.
Packed with plant-based protein, fiber, and heart-healthy fats, it’s a low-carb, low-saturated-fat side perfect for easy meal prep or a healthy weeknight dinner.
Sauteed Garlic Broccolini
Equipment
- 1 Large cast-iron skillet
- 1 Cutting Board
- 1 Chef’s Knife
Ingredients
- 1 lb broccolini
- 2 tbsp olive oil divided
- ½ tsp sea salt
- ½ tsp crushed red pepper
- 5 cloves garlic minced
Instructions
- Prepare the Broccolini: Start by thoroughly rinsing the broccolini under cold running water to remove any dirt or grit. Pat the stalks dry with a clean kitchen towel or paper towels to ensure they sauté properly without steaming. Trim the tough bottom third of the stems and slice these pieces into approximately ½-inch discs. Keep the leafy tops and florets separate, especially if any clusters are large, so they cook evenly.
- Mince the Garlic: Peel the garlic cloves and finely mince them. For maximum flavor, aim for very small, uniform pieces so they release their aroma quickly without burning during cooking. You can also gently press the minced garlic with the side of your knife to slightly crush it, enhancing the garlic flavor even more. Set aside until ready to add to the skillet.
- Heat the Skillet and Add Oil: Place a large cast-iron skillet over medium-high heat and let it warm for 1–2 minutes. Swirl in 1 tablespoon of olive oil, ensuring it evenly coats the bottom of the pan. This initial oil layer will help sauté the broccolini stems without sticking and will begin to infuse the oil with flavor.
- Cook the Broccolini Stems: Add the sliced broccolini stems to the hot skillet. Reduce the heat slightly to medium. Sprinkle the stems with ½ teaspoon sea salt and ½ teaspoon crushed red pepper. Stir frequently, letting the stems cook evenly for about 3 minutes. They should start to soften but still maintain a firm, slightly crisp texture. This step ensures the stems are tender without overcooking the florets later.
- Add the Garlic for Aroma: Push the stems slightly to the side or create a small space in the skillet, then add the minced garlic. Stir immediately to prevent the garlic from burning. Cook for about 30 seconds, until you can smell its fragrant aroma filling the kitchen. This brief cooking allows the garlic to release its flavor into the oil and infuse the broccolini.
- Incorporate Remaining Olive Oil: Add the second tablespoon of olive oil to the skillet, swirling it gently to coat all the ingredients. The extra oil helps keep the broccolini tops from drying out and enhances the overall richness of the dish. Stir well to combine the garlic, stems, and oil for a uniform flavor base.
- Add Broccolini Tops and Florets: Gently add the reserved broccolini tops and florets to the skillet. Stir carefully to mix them with the stems and garlic, making sure the tops are evenly coated in the flavorful oil. Cook for an additional 2 minutes, stirring occasionally. The florets should turn a vibrant green, and the stems should be tender yet slightly firm to the bite—perfectly crisp-tender.
- Check for Doneness: Taste a small piece of broccolini to ensure it has the right texture: tender but not mushy, with a slight bite remaining in the stems. Adjust seasoning if necessary, adding a pinch more salt or crushed red pepper according to your preference.
- Serve Immediately: Transfer the sautéed broccolini to a serving plate. Serve while hot to preserve the bright color and fresh flavor. Alternatively, this dish can be plated and served at room temperature, making it versatile for meal prep or buffets. Pair it with grilled proteins, roasted vegetables, or a simple grain for a complete, balanced meal.
Notes
- For consistent cooking, separate the broccolini stems and tops; stems take slightly longer to cook than the delicate florets.
- Minced garlic should be added toward the end of cooking to prevent burning, which can make it taste bitter.
- Adjust the amount of crushed red pepper to suit your spice preference; a pinch gives a subtle heat while a little more adds a vibrant kick.
- Use a large skillet to ensure even cooking and prevent overcrowding, which can cause the broccolini to steam instead of sauté.
- Olive oil is recommended for its mild flavor and healthy fats, but avocado or grapeseed oil can also work.
Chef’s Secrets: Elevate Broccolini Flavor Effortlessly
To maximize flavor, lightly crush the garlic with the side of your knife before mincing; this releases essential oils that deepen the aroma.
Cooking the stems first ensures a tender yet crisp texture, while adding the florets at the end prevents overcooking.
For an extra layer of taste, sprinkle a few drops of fresh lemon juice or a dash of toasted sesame seeds just before serving.
A quick drizzle of good-quality extra-virgin olive oil right at the end also enhances richness without overpowering the natural sweetness of the broccolini.
Serving Suggestions: Pairings And Presentation Tips
This sautéed broccolini works beautifully as a side for grilled chicken, fish, or tofu, making it a versatile addition to both weekday dinners and special occasions.
It pairs well with roasted or steamed grains like quinoa, farro, or brown rice, balancing flavors and textures.
For a fresh, vibrant presentation, arrange the broccolini on a platter, drizzle with olive oil, and sprinkle lightly with sea salt and lemon zest.
For extra indulgence, you can top with shaved Parmesan or crumbled feta just before serving.
Storage Tips: Keep It Fresh Longer
Sautéed broccolini is best enjoyed fresh, but leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
To reheat, use a skillet over medium heat with a splash of water or oil to refresh the texture; microwaving can make it limp.
Avoid overcooking during reheating—just warm until bright green and tender.
For meal prep, cook the stems slightly longer than usual so they maintain firmness when reheated.
Frequently Asked Questions
1. Can I use frozen broccolini instead of fresh?
Yes, frozen broccolini can be used, but it’s best to thaw and pat it dry first. Sauté slightly longer to remove excess moisture and achieve a crisp-tender texture.
2. How can I make this recipe spicier?
Increase the amount of crushed red pepper or add a pinch of red chili flakes. For a smoky heat, a dash of smoked paprika can also enhance the flavor.
3. Is there a substitute for olive oil?
Avocado, grapeseed, or light coconut oil can be used as a healthy alternative. Choose oils with a neutral flavor to let the broccolini and garlic shine.
4. Can I make this ahead of time?
Yes, you can prepare the broccolini stems ahead and store them separately. Add the florets and garlic right before serving for optimal texture and freshness.
5. How do I prevent the garlic from burning?
Add minced garlic after the stems have softened slightly and stir constantly. Lowering the heat to medium ensures the garlic cooks gently, releasing aroma without bitterness.
