Easy Sautéed Broccolini (Always Prefect!)

Is there one dish that is always on your weekly menu? For me, it is sautéed broccolini. I make a batch of this about twice a week, Every week. It’s great to have in the fridge to complete any meal. It’s the tender, light, bright, and delicious side you will never get tired of making.

Now, before I give you all the deets about this dish, let’s chat about a few things. First, what is this favorite vegetable of mine? Broccolini, I’m short, is baby broccoli. It is a cross between broccoli and Chinese broccoli. They have longer, firmer stems with small leaves and florets. When it comes to flavor, broccolini is definitely in the cabbage family. It’s a little mellow and not as bitter as its big sister, broccoli. It’s for a mild sweetness, much like the Chinese broccoli.

Flavors of Sautéed Broccolini

One of the main reasons why broccolini is one of my fave vegetables is because it is very low maintenance. You don’t need many ingredients or time to turn this simple vegetable into an impressive side dish.

  • First, trim about 2 inches off the bottom of the broccolini stems and give the broccolini a good rinse under cool water.
  • Bring salted water to a boil in a large pot. Add the broccolini and cook for 2-3 minutes. Drain the broccolini and immediately immerse them in ice water.
  • Heat a large skillet over medium-high heat. Add olive oil and sauté the shallot and pepper flakes until the shallot starts to soften. Season with salt and pepper, and add the garlic to the pan. Continue to cook until the garlic is fragrant.
  • Add wine or broth to deglaze the pan. Simmer on medium until the liquid reduces to about half. At this point you can season the sauce with a little more salt and pepper if it needs it. If you chose to use broth, add some lemon juice to the sauce a teaspoon at a time until it’s to your liking. Now, the blanched broccolini to the pan and toss to coat the broccolini with the sauce. Continue to cook to heat the broccolini through.
  • Serve with Cilantro Lime Chicken or Crispy Chicken Thighs.

If you choose to use this recipe for meal prep, the sautéed broccoli will last in the fridge for about 4 days.

Let’s get cooking

Let’s get cooking

Easy Sautéed Broccolini

This easy sautéed broccolini with garlic, shallot, and pepper flakes will become your family's favorite weeknight side dish.
5 based on 3 reviews
This easy sautéed broccolini with garlic, shallot, and pepper flakes will become your family's favorite weeknight side dish.
Prep Time:5 mins
Cook Time:10 mins
Total Time:15 mins
Yields:4 Servings
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Ingredients

  • 2

    bunches broccolini

  • 2

    tbsp olive oil

  • 1

    shallot, thinly sliced

  • 1/2

    tsp crushed red pepper flakes

  • salt and pepper

  • 2

    Cloves garlic, thinly sliced *SEE NOTES

  • 1/2

    Cup of good white wine or broth *SEE NOTES

  • Lemon slices to serve

Instructions

    1. First, trim about two inches off the bottom of the broccolini stems and give the broccolini a good rinse under cool water.
    2. Bring salted water to a boil in a large pot. Add the broccolini and cook for 2-3 minutes. Drain the broccolini and immediately immerse them in ice water.
    3. Heat a large skillet over medium-high heat. Add the olive oil and sauté the shallot and pepper flakes until the shallot starts to soften. Season with salt and pepper, and add the garlic to the pan. Continue to cook until the garlic is fragrant.
    4. Add wine or broth to deglaze the pan. Simmer on medium until the liquid reduces to about half. Taste the sauce and add a little more salt if necessary. Now, add the blanched broccolini to the pan and toss to coat the broccolini with the sauce. Continue to cook to heat the broccolini through, about 1-2 minutes.
    5. Serve with lemon slices, and enjoy.
    6. Store leftovers in the fridge for up to 4 days.

Notes

  • If you're not a fan of having large pieces of garlic in your food, you can finely mince the garlic. But I prefer it sliced because I am a garlic gworl. Also, the taste is much milder and sweeter when it's been infused with all the other flavors of the dish. So it won't taste "garlicky."
  • If you choose to use broth instead of wine, I highly recommend drizzling some lemon juice into the sauce right before you add the broccolini to it. Add a teaspoon at a time until the flavor is to your liking. You need a little acidity to take this dish over the top. That’s why the wine works perfectly. But if you can’t use wine because of dietary or religious reasons, you want to add a little lemon juice to the sauce to tie all the flavors together. Happy cooking!

Nutrition Facts

Serves 4

Keywords:

sautéed broccolini, easy side dish

5 based on 3 reviews
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What do you think of this recipe?

Loved this recipe! I paired it with couscous and chicken sausage for a full meal. Chefs Kiss!

Sounds wonderful! Will try it fir christmas dish!!