Garlic Lemon Broccolini
This simple broccolini side dish cooks quickly in one pan, with crisp-tender stems, lightly browned tips, garlic, and a squeeze of lemon. It is easy enough for a weeknight and bright enough for a holiday table.
Total
20 min
Servings
4 servings
Level
Easy
Broccolini looks like baby broccoli, but it is a little different. It has long, tender stems, small florets, and a mild, slightly sweet flavor. The whole stalk is edible, so there is very little waste.
This recipe uses a quick skillet method. A splash of water steams the stems first, then olive oil helps the tips brown a little. Garlic, lemon, and red pepper flakes keep it lively without hiding the vegetable.
Serve it with roast chicken, pasta, fish, tofu, steak, or a bowl of grains. It is the kind of side dish that fits almost anywhere on the plate.
01What you'll need
Ingredients
10 items · 4 servings
- 1 pound broccolini
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 3 tablespoons water
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 teaspoon finely grated lemon zest
- 2 tablespoons grated Parmesan cheese, optional
02How to make it
Step-by-step
1. Trim the broccolini
Cut about 1/2 inch from the dry ends of the broccolini stems. If any stems are much thicker than the others, slice them in half lengthwise so everything cooks at the same speed.
2. Rinse and dry
Rinse the broccolini under cool water, especially around the florets. Shake off the water and pat it mostly dry with a clean towel. A little water is fine, but very wet broccolini will splatter in the pan.
3. Warm the pan
Set a large skillet over medium heat. Add the olive oil and let it warm for about 30 seconds. Use a pan wide enough to hold the broccolini in a loose layer; crowding makes it steam more than brown.
4. Sizzle the garlic
Add the sliced garlic, salt, black pepper, and red pepper flakes, if using. Cook for 30 to 45 seconds, stirring often, until the garlic smells fragrant. Do not let it turn dark brown, or it may taste bitter.
5. Add the broccolini
Add the broccolini to the skillet and toss it with the garlicky oil. Cook for 2 minutes, turning the stalks once or twice, until the florets look glossy and a few edges begin to deepen in color.
6. Steam until crisp-tender
Pour in the water and cover the skillet right away. Cook for 3 to 4 minutes, until the stems are bright green and tender enough to pierce with the tip of a knife. Crisp-tender means the vegetable is cooked but still has a little bite.
7. Uncover and finish
Remove the lid and cook for 1 to 2 minutes more, tossing often, until the water has mostly evaporated. If you like more browning, let the broccolini sit in the hot pan for 30 seconds before turning it.
8. Add lemon and serve
Turn off the heat. Add the lemon juice and lemon zest, then toss well. Taste and add a pinch more salt or lemon juice if needed. Sprinkle with Parmesan, if using, and serve warm.
03From our kitchen
Cook's tips
- Make-ahead: Trim and wash the broccolini up to 1 day ahead. Dry it well, wrap it in a clean towel, and refrigerate in a bag or container. Cook it just before serving for the best texture.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The color will dull a little, but the flavor will still be good.
- Reheating: Warm leftovers in a skillet over medium heat for 2 to 3 minutes. Add a teaspoon of water if the stems seem dry. You can also microwave them in short bursts, but they will be softer.
- Swaps: Use regular broccoli cut into small florets and thin stem pieces if you cannot find broccolini. Broccoli rabe also works, but it tastes more bitter and may need an extra minute of cooking.
- Dairy-free option: Skip the Parmesan or replace it with toasted breadcrumbs, chopped toasted almonds, or a small sprinkle of nutritional yeast.
- Flavor ideas: Add a drizzle of balsamic vinegar, a spoonful of capers, toasted sesame seeds, or a few chopped olives at the end. For a richer side, finish with a small pat of butter.
Cook's note
Broccolini stems are usually tender, so peeling is not required. If your bunch has a few thick or woody stems, split them lengthwise rather than cooking the whole batch longer. This keeps the small florets from getting overcooked.
04Frequently asked
Questions & answers
Do you eat the stems of broccolini?
Yes. The stems, leaves, and florets are all edible. Just trim the dry ends before cooking. If a stem is thick, cut it in half lengthwise so it cooks evenly.
Is broccolini the same as baby broccoli?
Not exactly. Broccolini is a cross between broccoli and Chinese broccoli. It is often labeled baby broccoli because it has slim stems and small florets, but it is its own vegetable.
Why is my broccolini tough?
It may need a little more steaming time, or the stems may have been very thick. Next time, halve thick stems lengthwise. For the current batch, add 1 to 2 tablespoons water, cover the pan, and cook for another minute or two.
Can I roast broccolini instead?
Yes. Toss trimmed broccolini with olive oil, salt, and pepper. Roast on a sheet pan at 425°F for 10 to 14 minutes, turning once, until the stems are tender and the tips are lightly crisp. Add lemon after roasting.
How do I keep broccolini bright green?
Do not overcook it. Cook just until the stems are crisp-tender, then finish with lemon off the heat. If you are making a large batch, spread it out on a platter right away so it does not keep steaming in a pile.
05Keep cooking
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