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Sauteed Garlic Broccolini

Kathleen R. Coffey
A quick, healthy, and flavorful broccolini sauté with garlic and crushed red pepper.
Tender stems, bright green florets, and a touch of spice make it a perfect side for any meal.
Ready in under 10 minutes, this nutrient-packed dish is low in carbs, high in fiber, and rich in plant-based protein and healthy fats.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Course Side Dish
Cuisine American
Servings 4

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.