This is the only Sautéed Broccolini Recipe you’ll ever need. The gorgeous green broccolini stalks are cooked with garlic and Fresno peppers, then garnished with fresh lemon juice for simple yet truly irresistible flavors. This is one of my favorite vegetarian side dishes to serve alongside our family dinners.
After a long day, all I want is quality time with my family and something delicious to eat. I’ll usually prepare one of our favorite family meals and pair it with something quick and flavorful on the side, like my Bok Choy with Garlic Sauce or my Green Beans Almondine.
Sautéed Broccolini
It’s easy to confuse broccolini and broccoli. They’re two very similar vegetables, both in appearance and taste. Broccolini stalks (also called “baby broccoli”) are long and have small and sparse florets at the head. Broccoli is more stocky, with shorter, thicker stalks and dense florets.
Personally, I love broccolini more. The long and thin stalks and tender florets feel elegant, even when you’re serving them on the side of an everyday meal. One of my favorite ways to prepare broccolini is the simplest: sautéing it in a hot pan with everyday ingredients.
In this sautéed broccolini recipe, I’ll show you how to cook the slender, tender-crisp broccolini stalks with garlic cloves, Fresno peppers, and freshly squeezed lemon juice. The whole process takes less than 10 minutes! Despite how low-maintenance this recipe is, you still end up with a delicious, gourmet side dish. In our house, you’ll usually find us enjoying sautéed broccolini on the side of my cheesy, indulgent stuffed shells or next to a big bowl of chicken alfredo.
Ingredients and Substitutions
- Oil – I sautéed the broccolini in a hot skillet with a drizzle of olive oil. Avocado oil or another neutral high-heat oil can also be used. You can also cook the broccolini in both olive oil and melted unsalted butter for a richer flavor.
- Broccolini – Fresh broccolini is always best for the most tender-crisp texture and fresh flavor. Frozen broccolini will also work if that’s what you already have on hand.
- Garlic – I minced fresh garlic cloves. Feel free to save time with pre-minced garlic or 1 teaspoon of garlic powder instead.
- Chili Pepper – I used a sliced Fresno pepper for a mild heat. You can replace this with a pinch of red pepper flakes, a sliced jalapeno pepper, or Calabrian chilis for an Italian spin.
- Lemon – I like freshly squeezed lemon juice best, but bottled lemon juice is just as good.
- Seasonings – I kept it simple, seasoning the broccolini with only coarse salt and pepper.
How to Sauté Broccolini
Sauté: I start by warming the olive oil in a large skillet over medium heat. Once I see light wisps of smoke, I place the broccolini in the pan and sauté it until it’s lightly browned and fork-tender.
Combine: Next, I stir in the garlic and Fresno peppers. I season everything with a pinch of salt and pepper.
Serve: I transfer the cooked broccolini to a serving platter and drizzle the lemon juice and olive oil over top.
Chef Tip + Notes
The secret to making perfect sautéed broccolini is to always start with a smoking hot pan. Take the time to warm up the oil in the pan—you’ll know it’s ready when the oil is shimmering, and you see very light wisps of smoke rising from the pan. The broccolini should also sizzle as soon as it hits the oil. That’s how you end up with bright green broccolini with a tender yet firm texture.
- To prepare broccolini for cooking, wash the stalks and florets under running water, then pat them dry. Slice off the woody ends and remove any loose outer leaves. You can keep the stalks whole or slice them in half to help them cook even faster.
- Don’t overcook: Fresh broccolini will only take 3-4 minutes to sauté in a hot pan. You only need to cook it until the stalks are bright green and the florets are tender. Remember to keep the broccolini moving in the pan to prevent it from becoming soggy and charred.
- Combine with other vegetables: Feel free to sauté the broccolini with cherry tomatoes, asparagus, or broccoli florets for a more substantial vegetable side dish.
- Additional garnish ideas: After it’s out of the pan, feel free to garnish the broccolini with shredded Parmigiano-Reggiano, sliced almonds, or fresh herbs (such as parsley or basil).
- Asian-inspired: For an Asian-inspired broccolini side dish, omit the Fresno pepper and add 1 teaspoon of minced ginger. Garnish with a drizzle of sesame oil and/or chili crisp.
Serving Suggestions
It doesn’t matter if I’m roasting a chicken or preparing pasta alla norma for a weeknight family dinner… Something green will always be served on the side.
This sautéed broccolini recipe is on my list of go-to family-friendly side dishes thanks to its mouthwatering yet mild flavors and quick cooking time. As a bonus, it pairs well with all of our family favorites, from salmon piccata to grilled pork chops.
Make-Ahead and Storage
Make-Ahead: Broccolini can be sautéed up to 1 hour before serving. Keep it warm in the covered skillet or a serving dish until it’s time to eat.
How to Store: Sautéed broccolini is best when it’s eaten fresh. If you end up with leftovers, store them in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing leftover broccolini because it becomes quite soggy after thawing.
How to Reheat: Add the broccolini to a skillet with a small drizzle of olive oil, a pat of butter, or a splash of broth. Cook over medium heat until warmed through.
More Easy Side Dishes
- Roasted Green Beans
- Italian Tomato Salad
- Roasted Italian Potatoes
- Cucumber Salad
- Creamy Mashed Potatoes
Sautéed Broccolini Recipe
Ingredients
- 3 tablespoons olive oil + more for garnish
- 3 bunches fresh broccolini, ends trimmed 1” inch
- 4 finely minced garlic cloves
- 1 thinly sliced Fresno pepper
- 1 to 2 teaspoons lemon juice
- coarse salt and freshly cracked pepper to taste
Instructions
- Add 3 tablespoons of olive oil to a large frying pan over medium heat.
- Once it begins to smoke very lightly, add the broccolini and sauté for 3 to 4 minutes, constantly stirring, until the broccolini is lightly browned and al dente. Should still have some firmness to the stalks, but the florettes should be tender.
- Next, stir in the garlic and Fresno peppers and sauté for an additional 1 to 2 minutes.
- Season with salt and pepper.
- Serve fanned out on a plate and evenly drizzle on the lemon juice and additional olive oil for garnish.
Sautéed Broccolini Recipe