In this easy recipe for sautéed broccolini, the broccolini is cooked in butter with garlic until tender-crisp. This simple and delicious side dish is ready in 15 minutes.
I have quite a few vegetable recipes on this website. I usually skip the starch at dinner and serve a vegetable side (or two). Along with roasted broccolini and grilled broccolini, this sautéed broccolini recipe is one of my favorites. It's easy to make, especially when you use my method of sauteing first and then briefly steaming the stems in the same pan if they are still tough. And it's delicious!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
Fresh broccolini: You can find it in the vegetable aisle, usually next to the broccoli. It's sometimes labeled as "baby broccoli."
Unsalted butter: Olive oil works, too, but I prefer butter.
To season: Kosher salt, black pepper, and garlic powder.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Melt butter in a large saucepan. Add the broccolini and season it with kosher salt, black pepper, and garlic powder.
Cook the broccolini until it has absorbed the butter, 2-3 minutes per side.
Check to see if the stems are fork-tender. If they are, you're done! If they're still tough, add water to the skillet, cover, and steam until the stems are tender-crisp. Serve immediately.
A simple, yet flavorful recipe. The butter adds a delicious creamy consistency. A big hit in our house!
Margaret
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A simple, yet flavorful recipe. The butter adds a delicious creamy consistency. A big hit in our house!Recipe Tip
Broccolini comes in different sizes, as shown in the photo below. The stalks can be very thin or fairly thick.
How long you'll need to saute (and then steam) the broccolini will depend on how thick the stems are. As you can see in the photos and video on this page, the broccolini I used today had thin stalks, so it was ready fast. Thicker stalks will require a slightly longer cooking time.
In fact, if the stems are very thin, you can skip steaming and simply sauté the broccolini for 2-3 minutes on each side. So, check the stems after the first stage of sautéing. If they're fork-tender, they're ready to serve.
Recipe FAQs
Not exactly, although it's sometimes labeled this way. It's a cross between broccoli and Chinese broccoli. It has small florets and long, thin stalks. It is sweeter and milder than broccoli and cooks faster.
No. The entire vegetable is edible, so you don't need to remove the leaves or stems before cooking.
Blanching means cooking the broccolini briefly in salted water, then quickly rinsing it in cold water or dipping it in ice water to stop the cooking process.
I do it a little differently, and my method is easier. I simply sauté the broccolini. If the stems are very thin, I cook the broccolini in butter for about five minutes. If they're thicker, after sauteing, I add a bit of water to the skillet, cover it, and briefly steam the broccolini, just until the stems are tender-crisp.
I don't like to keep the leftovers. They tend to become a bit limp and soggy in the fridge. So I try to make just as much as we can eat immediately. But if you end up with leftovers, you can keep them in the fridge in an airtight container for up to 4 days and reheat them in the microwave.
I sometimes chop them and add them cold to a salad the next day for lunch or mix them into egg muffins or an omelet (such as this egg white omelette).
Serving Suggestions
Anything goes with sautéed broccolini! It makes an excellent side dish to practically any meat or seafood.
I often serve it with baked pork chops, pork medallions, parmesan chicken tenders, or reverse-seared steak. In the photo below, you can see that I served it for dinner one evening with a salmon steak. You can also serve it alongside fried or poached eggs for a delicious meatless dinner.
Recipe Card
Sautéed Broccolini Recipe
Video
Ingredients
- 2 tablespoons unsalted butter
- 1 bunch fresh broccolini - 8 ounces
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
Instructions
- Heat the butter in a large 12-inch skillet over medium-high heat until foaming. Swirl to coat the bottom of the skillet.
- Add the broccolini and season it with kosher salt, black pepper, and garlic powder.
- Sauté the broccolini for about 2 minutes on each side until it has absorbed most of the butter.
- Check to see if the stems are fork-tender. If they are, you're done! If they're still tough (this happens with relatively thick stalks), add 2 tablespoons of water to the skillet, cover it, and steam the broccolini until the stems are tender-crisp, 1-2 minutes.
- Serve immediately. If there are liquids on the bottom of the skillet, remove the broccolini with a slotted spoon. You can serve it with lemon slices if you wish.
Notes
- How long you'll need to saute (and then steam) the broccolini will depend on how thick the stems are. As you can see in the photos and video on this page, the broccolini I used today had thin stalks, so it was ready fast. Thicker stalks will require a slightly longer cooking time. In fact, if the stems are very thin, you can skip steaming altogether and simply saute the broccolini for 2-3 minutes on each side. Check the stems - if they're fork-tender, they're ready to serve.
- I don't like to keep the leftovers. They tend to become a bit limp and soggy in the fridge. So I try to make just as much as we can eat immediately. But if you end up with leftovers, you can keep them in the fridge in an airtight container for up to 4 days and reheat them in the microwave or chop them and add them cold to salads.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Margaret says
A simple, yet flavorful recipe. The butter adds a delicious creamy consistency. A big hit in our house!
Vered DeLeeuw says
Wonderful, Margaret! I'm so glad you like this recipe.
Alyson L says
Simple recipe to make and excellent to eat. It is delicious!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Alyson! Thank you for taking the time to leave a comment.