This is the best recipe for sauteed broccolini! This is the best saute method for broccolini.

This simple way to saute broccolini gives it a delicious charred exterior, perfect texture, and vibrant green color. This is a quick and easy way to make baby broccoli a side dish.


Broccolini can be described as a hybrid vegetable. It is a cross between regular broccolini and gai-lan (Chinese broccoli). It is very tender and has mildly flavorful florets.

It is relatively new in the world of Brassica Oleracea cultivars. It was created in Japan in the late nineteen 80s by the Sakata Seed Company. It has been commercially grown in Mexico since 1996 under the aspiration name. In 1998, it was imported to the USA as broccolini. The broccolette and brocoletti are also famous names.

Despite their similarities in appearance, broccolini should be distinguished from broccoli rabe. Broccoli Rabe is slightly more bitter-tasting and less tender.


Broccolini. This recipe makes two bunches of broccolini, each about a pound. Some stems can be trimmed (only the thicker and longer ones). To ensure they are tender, add a little more olive oil to the water and water. You can also cook the leaves and flowers.

Extra Virgin Olive Oil. This broccolini recipe is straightforward. Extra virgin oil adds flavor and color to the tender florets.

Garlic cloves. Minced. This dish is best served generously.

Seasonings and water. You can also flavor the garlic broccolini using red pepper flakes or Parmesan cheese shavings. To steam the broccolini, you will need 1/4 cup of water. Depending on the heat of the skillet, it may take a little more.

TIP: Use a large skillet or saute pan to hold the entire broccolini while allowing steam to escape. While broccolini loses water as it is sauteed, the size of the skillet that you use to cook the broccolini will be sufficient for most of the florets.


Traditional steaming or sauteing are the most popular ways to prepare broccolini. However, they can’t create flavor from the vegetable’s natural sugars or amino acids. It’s also a shame to roast it in a sheet pan. Broccoli roasted in the oven ends up being dry and fibrous.

Broccoli is a staple in our diet. We only eat it once a week and use the fantastic method below to ensure we get a delicious, perfectly cooked bright green vegetable.

Although steam frying salutes is not a well-known cooking method, it produces a superior vegetable. The Maillard response gives the broccolini its unique flavor while seared in a hot skillet with very little oil.

You can char your veggies beyond what is shown in the photos below. This is a personal preference. Let it cook a little longer than the recipe requires.


Heat a skillet. Heat a pan or skillet on a medium-high flame for 2 to 3 minutes until hot. Wash and drain the broccolini.

Heat the oil. Toss the broccolini in the oil. Let the broccolini cook for a few minutes to create a light char. To avoid burning, stir as necessary.

Garlic. Stir in the minced garlic. Allow it to become fragrant.

Steam. Let the water evaporate, and let the broccolini steam.

Season. Add salt and pepper to your taste.


You can enjoy this healthy side dish rich in fiber and nutrition in many ways.

As a side dish to your protein choice, serve it as an individual dish. Season with red pepper flakes.

As a topping on ramen, together with soft-boiled eggs, etc. This is one of our favorite ways to enjoy it.

As the base for a salad, add some shaved green onions, pine nuts, and burrata cheese to make it even more delicious.

In a bowl of pasta, add only olive oil and Parmesan cheese.

As a topping on creamy polenta with shrimp.

In fish tacos with fresh lemon juice.

As a side dish with feta cheese crumbles.

As a vegetable addition to soups such as chicken noodles or essential egg drops, simply add it to your soup.


Sauteed broccolini can be prepared with just a little garlic. You can quickly steam it in the same saucepan after you have fried it in oil. As a side, you can expect four small portions.


Broccolini can be washed and dried by pat drying. Trim any extra stalks (optional).

Place the skillet on medium heat and cook for 2-3 minutes. The extra virgin olive oil and the broccolini should be added. Let the florets cook in the hot oil for about a minute. Once charred, you can move them around to coat with the oil and sear them all.

To avoid over-charring, pan-fry the vegetables for two more minutes.

Mix in the minced garlic. Let it become fragrant. It should take approximately 60 seconds.

Add the water. Once the water has almost evaporated, steam the broccolini. Season with salt and pepper. Turn off the heat and continue to steam for another minute. Sprinkle with some red pepper flakes and Parmesan cheese.

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