Easy 10-Minute Garlic Broccolini

updated Oct 13, 2023

An easy recipe for sautéed Broccolini with garlic and red pepper flakes that's the perfect weeknight side dish.

Serves4 to 6

Prep5 minutes

Cook7 minutes to 10 minutes

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Every time I cook Broccolini, I wonder why I don’t cook it more often. It’s basically broccoli‘s tastier cousin. Because there’s almost no prep involved, it can be on the table in next to no time.

The best way to prepare it is also the simplest: Toss it in a hot pan with olive oil and lots of garlic until it’s vibrantly green and tender. It’s the kind of easy eating that will never grow old. If you’ve never cooked Broccolini before, here’s your gateway recipe.

Credit: Shelly Westerhausen

What is Broccolini, Exactly?

The vegetable, often called baby broccoli, isn’t just immature broccoli — instead it’s a hybrid of broccoli and Chinese broccoli. While the vegetable was only introduced in the early ’90s, it’s pretty easy to find it in most grocery stores these days.

How to Prep Broccolini for Cooking

What I love about Broccolini is how easy it is to prepare and how little waste there is. You simply trim the stems by about a half-inch and you’re good to go. As a bonus, one bunch perfectly serves two people, so it’s incredibly easy to shop for — just multiply the bunches depending on how many you’re feeding.

Credit: Shelly Westerhausen

How to Cook Broccolini

Since the stems are pretty thin, Broccolini doesn’t take long to cook. Just toss it in a hot skillet with some olive oil and sauté until bright green. Add lots of garlic and a pinch of

red pepper flakes

Roasting is another method, as is
grilling. You can even try making it

Easy 10-Minute Garlic Broccolini

An easy recipe for sautéed Broccolini with garlic and red pepper flakes that's the perfect weeknight side dish.

Prep time 5 minutes

Cook time 7 minutes to 10 minutes

Serves 4 to 6

Nutritional Info


  • 2 bunches

    Broccolini (about 1 pound total)

  • 1 tablespoon

    olive oil

  • 4 cloves

    garlic, thinly sliced

  • 1 teaspoon

    kosher salt

  • 1/2 teaspoon

    red pepper flakes (optional)

  • 1/2 cup


  • Lemon wedges, for serving (optional)


  1. Rinse the Broccolini under cool water and shake off the excess water. Trim about 1/2-inch off the bottom of the Broccolini stems.

  2. Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Add the Broccolini and sauté until the Broccolini is bright green and some of the stems and tips of the florets are lightly charred, 5 to 7 minutes.

  3. Add the garlic, salt, and red pepper flakes, if using. Continue to sauté until the garlic is fragrant, about 30 seconds. Add the water, cover, and cook until the Broccolini is vibrant green and crisp-tender, 1 to 2 minutes. Serve immediately, with lemon wedges, if using.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.