• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
One Happy Dish
  • Recipes
  • Fermented Foods
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Fermented Foods
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Fermented Foods
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Side Dishes » Sautéed Broccolini with Garlic

    Sautéed Broccolini with Garlic

    by Allison · Modified: Oct 25, 2024 · Published: Apr 11, 2022 · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    When you want a fancy restaurant-style side dish but none of the fuss, this sautéed broccolini recipe is THE ONE!

    Sautéed broccolini with garlic on a white plate atop a blue and tan plaid napkin.

    You can never have too many veggie side dish recipes in your back pocket, especially the ones that take just minutes to make and are as beautiful to look at as they are delicious.

    This recipe for broccolini and garlic is particularly festive and perfect for entertaining or everyday meals. It goes well with grilled fish or chicken such as this oven baked salmon, this Parmesan crusted chicken or this pan seared chicken, and it even works well alongside an omelette for a wholesome start to the day. I love pairing it with these roasted fingerling potatoes, either for breakfast or dinner. And if you can't find any broccolini, you can try this delicious steamed broccoli side instead!

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🌿 Ingredients
    • 📝 Instructions
    • 📋 Substitutions
    • 📖 Variations
    • 🔪 Equipment
    • 🍱 Storage
    • 🎉 Top tip
    • 💭 FAQ
    • 🍳 Recipe

    ❤️ Why you'll love this recipe

    • Takes only 10 minutes to make!
    • Restaurant-quality taste with no fuss
    • Great way to use broccolini while it's in season
    • Versatile side dish (goes with nearly everything)
    • Festive Thanksgiving side that brightens the table

    🌿 Ingredients

    Only three ingredients are required for this recipe, along with a dash of sea salt and freshly ground black pepper. Broccolini season peaks during the cooler months of the year, and you'll have the best luck finding it in larger grocery stores or natural foods stores.

    Fresh broccolini stalks next to small glass bowls of butter and minced garlic on a brown wood table.

    See recipe card below for exact quantities.

    What is broccolini?

    Great question. Broccolini is actually a hybrid vegetable—a mix between regular broccoli and a Chinese broccoli variety called gai lan. It's sometimes referred to as "baby broccoli" and rightly so. Its stalks are so tender that you can eat them along with the rest of the broccolini once they've been sautéed or roasted.

    Broccoli rabe vs broccolini

    You may have also heard of or seen broccoli rabe which actually looks very similar to broccolini. Broccoli rabe (also called "rapini") is also a cruciferous vegetable, but its flavor is not as sweet as broccolini—it's a bit more bitter. However, it can definitely be substituted in this recipe and especially if you prefer a more bitter taste.

    📝 Instructions

    Ready to learn how to cook broccolini? Here we go! First, wash and trim any leaves from the broccolini stalks, and then cut about an inch off the stalks. Mince the garlic and set aside.

    Pro tip: If you'd prefer to keep the leaves on, they are perfectly edible! I normally remove them just to clean them up for special occasions.

    Next, add the butter or oil to a large skillet and warm over medium heat until it just bubbles or shimmers. Add the garlic and sauté it just for a minute until it's fragrant, but don't let it brown.

    Minced garlic sautéing in butter in a stainless steel skillet.

    Then, add the broccolini to the skillet and use tongs to push and turn the stalks around in the garlic butter until they're mostly coated, sautéing for another minute or two.

    Add a little water to the skillet, cover, and let the broccolini cook and steam for another minute until it's bright green.

    Plate each serving of broccolini alongside the main dish or on a separate plate and season it with a little sea salt and freshly ground black pepper.

    📋 Substitutions

    Here are a few substitutions you can make for this recipe:

    • Broccolini - substitute broccoli rabe (also called "rapini") instead
    • Garlic - if you don't have fresh garlic on hand, use a little garlic powder instead but make sure to sprinkle it on after you start sautéing the broccolini, not before
    • Vegan - use olive oil instead of butter

    📖 Variations

    And here are a couple of variations you could try:

    • Asian broccolini - leaves out the minced garlic and drizzle a little sesame dressing or miso sauce over the broccolini just before serving
    • Spicy broccolini - add some chili pepper flakes while cooking to add some extra heat to the dish

    🔪 Equipment

    Here is the equipment you'll need for this recipe:

    • cutting board
    • chef's knife
    • large skillet

    🍱 Storage

    Any leftovers will stay fresh for up to two days in an airtight container in the fridge.

    This dish does not stand up well to freezing.

    🎉 Top tip

    Cooking broccolini is super quick and easy because it is so delicate and cooks quickly. Just make sure not to over cook it, otherwise it'll lose it's crispiness and bright green beauty.

    Enjoy!

    💭 FAQ

    How long do I sauté the broccolini?

    Broccolini should be sautéed for about 5-6 minutes until it's just tender and beautifully bright green.

    Should I remove the broccolini leaves before sautéing?

    Broccolini leaves are perfectly edible if you'd like to include them for extra texture and flavor, or you can trim them away; it's really just personal preference.

    Do I need to blanch the broccolini I sauté it?

    Blanching is not necessary for broccolini unless you'd prefer a slightly more tender texture. If you would like to blanch it first, simply place the trimmed broccolini in boiling water for a minute or so and then immediately submerge it in a bowl of ice water to cool, and dry.

    What's the difference between broccolini and broccoli?

    Broccolini (or "baby broccoli") is a mix between regular broccoli and the Chinese broccoli variety gai lan. Since its stalks are thinner and more tender, you can eat them along with the rest of the broccolini once they've been sautéed or roasted.

    🍳 Recipe

    Sautéed broccolini with garlic on a white plate.

    Sautéed Broccolini with Garlic

    Allison
    5 from 1 rating
    This delicious sautéed broccolini side dish takes only ten minutes to make and features freshly minced garlic with butter or olive oil.
    Print Recipe Pin Recipe
    Prep Time 4 minutes mins
    Cook Time 6 minutes mins
    Total Time 10 minutes mins
    Servings: 2 servings
    Course: Side Dish
    Cuisine: French
    Calories: 99
    Ingredients Equipment Method Nutrition Notes

    Ingredients
      

    • 1 large bunch broccolini
    • 1 tablespoon unsalted butter or olive oil for vegan
    • 1 clove garlic
    • 1 tablespoon water
    • sea salt to taste
    • freshly ground black pepper to taste

    Equipment

    • cutting board
    • chef's knife
    • large skillet

    Method
     

    1. Prep: Wash and trim any leaves from the broccolini stalks, and cut about an inch off the stalks. Mince the garlic and set aside.
    2. Sauté: Warm a large skillet over medium heat and add the butter or oil until it just bubbles or shimmers. Add the garlic and sauté just for a minute until fragrant, but don't let it brown. Add the broccolini and use tongs to push and turn the stalks around in the garlic butter until they're mostly coated, sautéing for a minute or two. Add a tablespoon of water to the skillet, cover, and let the broccolini cook and steam for another minute until bright green.
    3. Enjoy: Plate each serving of broccolini and season with a little sea salt and freshly ground black pepper. Any leftovers will stay fresh for up to two days in an airtight container in the fridge. Enjoy!

    Nutrition

    Calories: 99kcalCarbohydrates: 7gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 45mgPotassium: 7mgFiber: 1gSugar: 2gVitamin A: 1500IUVitamin C: 78mgCalcium: 63mgIron: 1mg

    Notes

    Storage: Any leftovers will stay fresh for up to two days in an airtight container in the fridge. This dish does not stand up well to freezing.

    Did you make this recipe?

    I'd love to know how it turned out! Please rate and leave a comment below, or share a picture on Instagram @onehappydish with the tag #onehappydish.

    More Side Dish Recipes

    • Homemade cranberry sauce in a glass serving dish.
      Classic Cranberry Sauce
    • Parmesan crusted Brussels sprouts in a tan ceramic bowl.
      Parmesan Crusted Brussels Sprouts
    • Miso mashed sweet potatoes garnished with fresh thyme.
      Miso Mashed Sweet Potatoes
    • Oven roasted asparagus with maple miso glaze on a white plate.
      Roasted Asparagus with Maple Miso Glaze
    • Facebook
    • X

    Stay updated

    Get new recipes via email.

    Reader Interactions

    Comments

    1. Pasquale Okelley

      March 03, 2023 at 7:30 pm

      I truly appreciate people like you! Take care!!

      Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of Allison Campbell, food blogger at One Happy Dish.

    Hi, I'm Allison! I love creating fresh, easy recipes with seasonal and fermented foods. Hello, jar of sauerkraut at the back of the fridge: I'm looking at you. ;)

    More about me →

    Banner with image of homemade Instant Pot yogurt.
    Banner with image of 3-ingredient peanut butter cookies.

    Footer

    ↑ back to top

    About this Food Blog

    • About

    Terms & Conditions

    • Privacy Policy

    Contact Us

    • Contact

    As an Amazon Associate I earn from qualifying purchases.
    Copyright © 2025 One Happy Dish. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.