Easy 10-Minute Garlic Broccolini
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
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.
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.
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
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
Ingredients
- 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
water
Lemon wedges, for serving (optional)
Instructions
Rinse the Broccolini under cool water and shake off the excess water. Trim about 1/2-inch off the bottom of the Broccolini stems.
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.
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.