Sautéed Broccolini Recipe
This Sautéed Broccolini with garlic, Fresno peppers, and lemon is a simple, flavorful vegetarian side that's perfect for family dinners.
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.
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.
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.
Nutrition
Calories: 79kcalCarbohydrates: 1gProtein: 0.2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1mgPotassium: 18mgFiber: 0.1gSugar: 0.2gVitamin A: 41IUVitamin C: 5mgCalcium: 5mgIron: 0.1mg