Quick and easy sautéed broccolini recipe, perfect for a healthy and light side dish. Fresh broccolini is cooked with garlic and olive oil, seasoned with red pepper flakes and finished with a squeeze of lemon for bright flavor and a vibrant green color. Ideal for weeknight dinners, balanced meals, or as a side for chicken, fish, or vegetarian dishes. This simple, nutritious recipe takes less than 10 minutes and is vegan and gluten-free.
Ingredients
- 10 to 12 ounces broccolini
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced garlic
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt (or to taste)
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
Instructions
- Remove any leaves from the broccolini stalks. Trim 1–2 inches from the woody ends, and slice any thick stalks lengthwise.
- In a 12-inch skillet, heat the olive oil over medium heat. Add the broccolini and garlic, tossing to coat evenly, and cook for about 30 seconds.
- Sprinkle with red pepper flakes and salt, then continue to cook for 2 minutes, tossing frequently until the broccolini turns bright green.
- Add water to the skillet and cover immediately. Reduce the heat to low and cook for 2–4 minutes, or until the stalks are tender when pierced with a knife.
- Remove from heat, drizzle with lemon juice, toss to combine, and serve immediately.
Why You’ll Love This Recipe
- Quick and easy, ready in under 10 minutes.
- Retains the natural crunch and vibrant green color of broccolini.
- Light, fresh flavor with a subtle kick from red pepper flakes.
- Perfect as a healthy side dish for weeknight dinners or special occasions.
Tips
- Don’t overcook—the broccolini should remain slightly crisp for the best texture.
- Use fresh lemon juice for a brighter, fresher taste.
- Stir frequently to ensure even cooking and to prevent the garlic from burning.
Variations and Substitutions
- Substitute broccolini with baby broccoli or regular broccoli florets.
- Swap olive oil for avocado oil or grapeseed oil for a different flavor.
- Add a sprinkle of Parmesan cheese for a savory twist.
- Toss in toasted almonds or pine nuts for extra crunch.
FAQs
Q: Can I make this ahead of time?
A: It’s best served immediately, but you can prep the broccolini in advance and cook just before serving.
Q: Can I make this vegan?
A: Yes! This recipe is naturally vegan and gluten-free.
Q: How spicy is this dish?
A: The red pepper flakes add a mild heat. Adjust to taste or omit for no spice.
Serving
- Serve as a side with grilled chicken, fish, or tofu.
- Works well alongside rice, quinoa, or pasta dishes.
- Add a squeeze of extra lemon or a drizzle of balsamic glaze for extra flavor.
Suggestions
- Pair with a light white wine, such as Sauvignon Blanc, for a fresh meal.
- Combine with roasted garlic potatoes or sautéed mushrooms for a hearty side platter.
- Garnish with fresh herbs like parsley or thyme for a pop of color and aroma.
Sautéed Broccolini
4
servings5
minutes5
minutesIngredients
10 to 12 ounces broccolini
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
¼ teaspoon red pepper flakes
¼ teaspoon salt (or to taste)
2 tablespoons water
2 teaspoons fresh lemon juice
Directions
- Remove any leaves from the broccolini stalks. Trim 1–2 inches from the woody ends, and slice any thick stalks lengthwise.
- In a 12-inch skillet, heat the olive oil over medium heat. Add the broccolini and garlic, tossing to coat evenly, and cook for about 30 seconds.
- Sprinkle with red pepper flakes and salt, then continue to cook for 2 minutes, tossing frequently until the broccolini turns bright green.
- Add water to the skillet and cover immediately. Reduce the heat to low and cook for 2–4 minutes, or until the stalks are tender when pierced with a knife.
- Remove from heat, drizzle with lemon juice, toss to combine, and serve immediately.
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