Recipe

Sautéed Broccolini with Garlic

Tender-crisp broccolini, lightly charred in a hot skillet, then finished with fragrant garlic, a squeeze of lemon, and optional chili for just the right kick.

By Matt Campbell

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4.8

A cast-iron skillet filled with sautéed broccolini with browned garlic slices and lemon wedges on the side

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Broccolini is that vegetable that shows up looking fancy, behaves like a weeknight regular, and somehow makes whatever else is on the plate look more put together. This sautéed broccolini with garlic is my go-to when dinner needs a green side that actually tastes like something, not like obligation.

The move is simple: get the pan hot, sear the broccolini until it has those crisp edges, then add garlic at the end so it turns golden and fragrant instead of bitter and sad. Finish with lemon for brightness, and suddenly you have a side dish that people just keep picking at straight from the skillet.

Fresh broccolini on a cutting board with a knife, garlic cloves, and a lemon ready to be prepped

Why It Works

Tender stems, crisp tips: A quick sauté plus a splash of water steams the thicker stalks just enough without turning the florets mushy.
Garlic that tastes sweet, not burned: Adding garlic near the end keeps it golden and aromatic.
Big flavor with pantry basics: Olive oil, salt, pepper, lemon, and optional chili flakes do all the heavy lifting.
Flexible: Dress it up with Parmesan, toasted nuts, or a drizzle of balsamic if you are feeling extra.

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat: Best in a skillet over medium heat with a tiny splash of water or olive oil. Microwave works, but you will lose some of the crisp edges.

Cold use: Chop and toss into pasta salad, grain bowls, or a sandwich situation with mayo and a little lemon zest.

Freezing: You can freeze it, but the texture softens a lot. I only recommend freezing if it is destined for soup, frittata, or pasta later.

Serving note: 1 lb serves 4 as a side. If this is your main veg, it is closer to 2 to 3 servings.

Common Questions

Is broccolini the same as broccoli?

Not exactly. Broccolini is a cultivated hybrid related to broccoli and Chinese broccoli (gai lan). It has longer, thinner stems and a slightly sweeter, more tender bite. Good news: it cooks fast and you can eat nearly all of it.

Do I need to blanch broccolini first?

Nope. This recipe uses a quick splash of water and a lid to steam the stems right in the skillet. One pan, minimal drama.

How do I keep the garlic from burning?

Add it after the broccolini has mostly cooked. Garlic goes from golden to bitter fast, so keep the heat at medium once it is in and stir constantly for 30 to 90 seconds, until it smells amazing and the edges are just turning golden.

Can I make it spicy?

Yes. Add 1/4 to 1/2 teaspoon red pepper flakes with the garlic, or finish with a little chili crisp if you want it loud.

What can I use instead of broccolini?

Regular broccoli: Use florets and thinly sliced stems. Steam time may be closer to 3 to 4 minutes depending on size.
Broccoli rabe: It is more bitter and cooks a bit differently. Give it a quick blanch first, then sauté, or expect a more assertive bite.
Dairy-free: Skip the Parmesan or use a dairy-free alternative.

What goes well with sautéed broccolini?

Anything that needs a bright, garlicky green on the side: roasted chicken, salmon, steak, pasta, risotto, tofu, or a big bowl of beans. Also excellent next to a piece of bread you plan to use for pan-swipe purposes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal) with a lid
Tongs
Chef’s knife and cutting board
Microplane or citrus juicer (optional, for lemon)

I started making this when I realized broccolini is basically the cheat code of vegetables. It looks like you tried, it cooks in minutes, and it forgives you if you get distracted checking on the rest of dinner. The first time I nailed the timing on the garlic, I ate half the pan standing at the stove, taste testing like it was my job. Now it is my reliable green side when I want crisp edges, cozy garlic, and that little lemon zing that makes everything feel brighter, including my mood.