Bright green and so garlicky! That’s how I like my sautéed broccolini. Honestly, this has to be one of the most straightforward recipes I’ve ever shared on the blog. I’m struggling to say it’s even five ingredients because that includes both salt and oil as well. But the flavor is BIG—vibrant green and tender on the outside with just a bit of crunch in the center. I’m convinced that the garlic-infused olive oil is what makes this recipe. We take our time to really allow the garlic flavor to release into the olive oil then, we spike it with a pinch of red pepper flakes to wake up the senses. And what you’re left with is the best al dente broccolini that works beautifully with grilled chicken, homemade steak, and baked potatoes, we serve this when we make pizza for friends in our pizza oven, and you could even make this with salmon cacciatore and rice or parmesan chicken cutlets in lemon butter sauce and garlic bread.
What is the difference between broccolini, gai lan, and broccoli?
Broccolini, broccoli, gai lan, and broccoli rabe are all cruciferous vegetables, and they are both nutrient and fiber-rich and loaded with vitamin a, vitamin c, and others. Broccolini is actually a cross between broccoli and gai lan (also known as Chinese broccoli.)
Ingredients for sautéed broccolini:
Broccolini: You’ll need a full pound of broccolini for this recipe. Start by giving the broccolini a good wash under cold running water. Then make sure to trim the stems or bottoms of the stalks. These can be woody and fibrous (like asparagus) so trimming them is necessary. Once cleaned, let them hang out in a sieve or on a paper towel while preparing the olive oil.Garlic Cloves: Thinly slice the garlic cloves so that they infuse the olive oil with that garlicky goodness. I find freshly sliced garlic works best for this recipe. I didn’t have much luck with minced garlic in a jar; it simply doesn’t taste the same!Olive Oil: You’ll want to use the good stuff for this. We’re slowly infusing the garlic flavor into the olive oil before tossing it all with the veggies.Red Pepper Flakes: Add just the little kick of heat. Feel free to use less if you’d like, I usually use a full ½ teaspoon, and it’s perfect for our taste that way!Kosher Salt: to season the broccolini. Lemon Wedges: These are optional. Add a squeeze of lemon juice right before serving. We like the punch of garlic flavor, so I usually don’t use acid as it cuts through the flavor but you could definitely serve these with lemon, especially if you’re having steak or salmon as the protein!
How to make the best sautéed broccolini recipe:
Serve this recipe with:
Fancy but Easy Salmon PiccataOne-Skillet Chicken with Lemon Garlic Cream SauceCreamy Chicken LazoneSpicy Shrimp Pasta with Tomatoes and GarlicCrunchy Lemon Pepper Baked Salmon
