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Broccolini cooks quickly and brings a mild, slightly sweet flavor to the table—especially when paired with garlic and a touch of butter. Its long, thin stems stay tender, so there’s very little trimming and almost no waste.
This simple side dish works with everything from roasted chicken to grilled steak, and it’s easy to scale up for weeknight dinners or holiday meals. A quick blanch keeps the broccolini bright green and crisp-tender before it’s finished in the skillet.
What You’ll Like About This Recipe
Quick and easy. Minimal prep and just a few minutes of cooking.
Tender, flavorful stalks. Broccolini stays crisp-tender and absorbs garlic beautifully.
Versatile side dish. Works with chicken, beef, pork, or seafood.
Simple ingredients. Just broccolini, garlic, oil, and butter create great flavor.
Ingredient Notes
- Broccolini – Thinner and more tender than broccoli; requires little trimming.
- Kosher salt – Seasons the blanching water and the finished dish.
- Olive oil – Helps sauté the garlic and adds flavor.
- Butter – Gives richness and helps the garlic brown gently.
- Garlic – Minced finely so it softens quickly without burning.
- Black pepper – Adds a subtle, fresh bite at the end.
Steps to Make Broccolini With Garlic
- Trim the broccolini stems and cut thick pieces lengthwise if needed.
- Blanch the broccolini briefly in salted boiling water, then shock in ice water.
- Heat the oil and butter in a skillet until the garlic starts to color.
- Add the broccolini and cook briefly until heated through.
- Season with salt and black pepper before serving.
Tips
- Don’t overcook. Blanching just long enough keeps the broccolini vibrant and crisp.
- Watch the garlic. It browns quickly—add the broccolini as soon as it begins to turn golden.
- Dry well. Excess water can cause splattering when added to the skillet.
Recipe Variations
- Add lemon zest. Brightens the flavor and pairs beautifully with garlic and butter.
- Sprinkle Parmesan. A light dusting adds saltiness and richness.
- Make it spicy. Add crushed red pepper flakes to the garlic as it cooks.
- Toast breadcrumbs. Finish with buttery toasted crumbs for texture and flavor.
Serving Suggestions
- Serve alongside roasted or grilled meats.
- Add to pasta dishes for extra greens and flavor.
- Pair with seafood such as salmon, shrimp, or cod.
- Choose broccolini for stir-fries when you want a quick-cooking vegetable.
How to Store
Refrigerate: Store the cooked broccolini in an airtight container for up to 3 days. Press out excess air to help preserve its crisp-tender texture.
Reheat: Warm gently in a skillet over low heat with a small splash of water or oil. Heat only until warmed through to avoid softening the broccolini.
Refresh: For a brighter finish, add a squeeze of lemon juice or a pinch of salt just before serving.
Frequently Asked Questions
Broccolini With Garlic
Ingredients
- 1 pound broccolini, about 2 bunches
- 1 tsp kosher salt for the cooking water
- 1 tbsp olive oil
- 1 tbsp butter
- 2 large cloves garlic, finely minced
- Kosher salt and freshly ground black pepper, as needed to taste
Recommended Equipment
Instructions
- Rinse the broccolini and cut off and discard the bottom 1/2 to 1 inch of the stalks. If some of the stalks are quite thick, cut them in half lengthwise so they are fairly uniform in thickness.1 pound broccolini (about 2 bunches)
- Fill a medium saucepan with water and add 1 teaspoon of kosher salt. Bring the water to a boil over high heat.1 tsp kosher salt for the cooking water
- Meanwhile, fill a large bowl with ice and cold water.
- Add the broccolini to the boiling water and bring back to a boil. Boil for 1 1/2 to 2 minutes. Immediately transfer the broccolini to the ice water. Drain thoroughly.
- Heat the oil and butter in a large heavy skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant. Add the drained and cooled broccolini and cook, stirring, until heated through.1 tbsp olive oil | 1 tbsp butter | 2 large cloves garlic (finely minced)
- Sprinkle lightly with kosher salt and freshly ground black pepper, as needed to taste.Kosher salt and freshly ground black pepper (as needed to taste)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
