Garlicky broccolini is a quick and easy veggie side dish -- ready in just 10 minutes -- and a great recipe for trying a simple but delicious way to enjoy broccolini.
Have you ever tried broccolini?
I think it's a pretty fun vegetable. It’s just fun to say even, don’t you think? My three-year-old does at least. 😉
It’s also a yummy vegetable and an easy one to work into your repertoire.
It comes in a small bunch - only really enough for 2-3 people, assuming you do really like it - and it cooks up quickly.
It has smaller florets than broccoli and longer stems, which are delicious and should be eaten. (Don't worry, they aren't as fibrous and tough as broccoli stems.)
Technically, broccolini is a mix between broccoli and a Chinese leaf vegetable that looks a bit like kale. A bit of a mash-up.
So, yeah, it’s delicious and nutritious and all the good things.
Plus, it's a nice step away from the standard broccoli, green beans and peas rotation I tend to find myself in for vegetable side dishes.
For broccolini, I like to steam it a bit, then sauté it (in the same pot, to keep clean-up easy) with some garlic and season with salt and pepper. Very simple but adds great flavor.
And I love that it's very basic ingredients - once you buy the broccolini, you'll probably have everything on hand that you need to make this recipe!
Gotta love recipes like that.
OK, let me share just a few quick tips on making this broccolini recipe.
(Feel free to scroll down to the recipe card if you'd rather.)
- Broccolini: You'll want 1 medium bunch of broccolini and you'll need to trim off the very ends, leaving a good bit of stalk. If you have some stalks that are thick, make sure to slice them vertically so they are similarly sized and will cook through evenly.
- Olive oil: Extra-virgin olive oil is my go-to, but this recipe would work just fine with butter or canola oil or avocado oil if that's what you use.
- Garlic: We're using 2 cloves, which gives good coverage to the broccolini. You could certainly add a third if you want very garlic-heavy flavor.
- Red pepper flakes: These add a bit of oomph without being very spicy. You can substitute plain black pepper if you'd rather. (Or, alternatively, use more red pepper flakes to make this on the spicy side.)
Also, a note on texture: You still want a bit of bite - no overcooked or mushy broccolini here - but it should soften enough to make it tender and un-crunchy (yes, that’s a word here, go with it).
The whole process only takes about 10 minutes start to finish, including both the steaming and sautéing steps.
That makes this an easy go-to side dish for any night of the week.
And it's so versatile, you can serve it alongside chicken, steak, pork, whatever you're having!
And if you need other vegetable side dish inspiration, check out Parmesan roasted broccoli and green beans with mustard butter sauce. Or check out company carrots for an old classic recipe that's great at holidays and special occasions.
So many veggies, so little time.
If you haven’t already, you should definitely give broccolini a try. I think it'll make it into your regular veggie side dish rotation.
Happy cooking and enjoy!
- 1 bunch broccolini, ends trimmed (leave plenty of stalk)
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper or red pepper flakes, for a bit of heat
- Steam the broccolini for 4-6 minutes, until bright green and fork tender, but not overcooked.
- Remove steamer basket, drain the water and in the same pan, heat olive oil over medium-low heat.
- Add garlic and sauté for 30-45 seconds, until fragrant.
- Add broccolini, salt and pepper or red pepper flakes.
- Cook and stir occasionally for a final 2-3 minutes. Serve hot.
Amount Per Serving: Calories: 46Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 283mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 2g
This post was originally published in March 2015. It has been updated with new photos and additional text.