I present Garlic Butter Broccolini, tender-crisp broccolini accented with garlic, butter, lemon zest and fresh parsley, ready in minutes with a surprisingly bright finish.

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I love how simple broccolini gets an attitude shift when you add a handful of garlic cloves and a little richness. This Garlic Broccolini somehow tastes fancy without trying, a bright pop and vegetal crunch that keeps it from being boring.

It feels like the kind of side I reach for when dinners need something quick but interesting, and honestly it plays well with almost anything on the plate. If you like Sauteed Veggies Side Dishes that seem restaurant made but are done at home, this one will surprise you, maybe even make you brag a little.

Ingredients

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Broccolini: tender greens rich in fiber and vitamin C, slightly sweet and earthy.
Garlic: pungent and savory, gives bold flavor, offers allicin and immune friendly compounds.
Butter: adds creamy rich mouthfeel and saturated fat, makes the dish comforting.
Olive oil: fruity healthy monounsaturated fats, helps carry flavors and aids absorption.
Lemon zest and juice: bright acidic lift, adds citrusy zip and vitamin C.
Parsley: fresh herbaceous touch, adds vitamins and a slight peppery finish.
Red pepper flakes: optional heat, brings warmth and subtle spiciness to balance.

Ingredient Quantities

1 lb broccolini, trimmed (about 450 g)

2 tbsp unsalted butter

1 tbsp extra virgin olive oil

3 garlic cloves minced (or 2 big ones, if you’re lazy)

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional, i usually add)

2 tbsp water or low sodium vegetable broth

zest of 1 lemon (about 1 tsp)

1 tbsp fresh lemon juice (optional)

2 tbsp fresh parsley, chopped

How to Make this

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1. Trim 1 lb broccolini, rinse and pat dry; slice any very thick stems in half lengthwise so they cook evenly.

2. Heat a large skillet over medium high heat and add 2 tbsp unsalted butter and 1 tbsp extra virgin olive oil until butter melts and starts to foam.

3. Add the broccolini to the pan, season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you like heat; spread into a single layer and let cook undisturbed about 2 minutes so it gets a little color.

4. Push broccolini toward the edges, add 3 minced garlic cloves to the center and cook 30 to 45 seconds until fragrant but not brown, then toss everything together.

5. Pour in 2 tbsp water or low sodium vegetable broth, cover the pan and let steam for about one to two minutes until broccolini is tender but still has a little bite.

6. Remove the lid, crank heat back to medium high for 30 to 60 seconds so any liquid evaporates and the edges get a bit crisp; toss with tongs so it cooks evenly.

7. Take the pan off the heat, stir in the zest of 1 lemon (about 1 tsp) and 1 tbsp fresh lemon juice if using, plus 2 tbsp chopped fresh parsley; taste and adjust salt and pepper.

8. Transfer to a serving plate immediately, add a knob more butter or a drizzle of olive oil if you want, and serve while hot.

9. Tips and hacks: dry the broccolini well so it sautés not steams, cut thicker stems for even cooking, and don’t over cook it or it turns mushy.

10. Leftovers reheat quickly in a hot pan for best texture, not the microwave.

Equipment Needed

1. Chef’s knife, sharp for trimming and halving thick stems
2. Cutting board
3. Large 10 to 12 inch skillet with lid or a plate to cover
4. Tongs for tossing and serving
5. Microplane grater or fine zester for the lemon zest
6. Measuring spoons (for butter, oil, salt, pepper)
7. Colander or sieve and a towel to rinse and pat the broccolini dry
8. Small spatula or wooden spoon to push veg to the edges and scrape garlic into the center
9. Serving plate or shallow bowl to transfer and serve immediately

FAQ

1 lb broccolini, trimmed (about 450 g)

2 tbsp unsalted butter

1 tbsp extra virgin olive oil

3 garlic cloves minced (or 2 big ones, if you're lazy)

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional, i usually add)

2 tbsp water or low sodium vegetable broth

zest of 1 lemon (about 1 tsp)

1 tbsp fresh lemon juice (optional)

2 tbsp fresh parsley, chopped

Q: Can I use regular broccoli instead of broccolini? A: Yes you can, but broccoli florets need a bit more time to get tender. Cut them into smaller pieces and steam covered for 3 to 4 minutes before finishing uncovered.

Q: How do I know when the broccolini is done? A: It should be bright green and fork tender but not mushy. The stalks should give when you bite them but still have a little snap.

Q: Can I make this ahead? A: You can cook it and store in the fridge up to 2 days. Reheat gently in a skillet with a splash of water or broth so it doesnt dry out. It loses some crispness but still tastes good.

Q: Is this suitable for diets that avoid dairy? A: Yes use all olive oil instead of butter and its dairy free.

Q: How spicy is it with the red pepper flakes? A: Mild to medium depending on your flakes and how much you use. Leave them out if you want no heat at all.

Q: Any tips to avoid bitter garlic? A: Keep the garlic moving in the pan and dont let it brown. Browned garlic gets bitter fast and will change the whole dish.

Sauteed Garlic Broccolini Recipe Substitutions and Variations

Broccolini: swap for regular broccoli florets (about 1 lb, cut into bite sized pieces) or asparagus spears (trimmed, same weight). Broccoli might need a minute or two longer to soften; asparagus cooks a bit faster.
Unsalted butter (2 tbsp): use 2 tbsp extra virgin olive oil or 2 tbsp ghee for a nuttier taste, or do 1 tbsp butter + 1 tbsp olive oil if you want less dairy. If you use salted butter cut back on the added salt.
Garlic (3 cloves minced): substitute 1 tsp garlic powder, or 1 tbsp jarred minced garlic, or 1 small shallot minced for a milder, sweeter note. Add powdered garlic later so it doesnt burn.
Fresh parsley (2 tbsp chopped): use chopped cilantro, basil, or chives (same volume). Flavor shifts depending on herb so taste and adjust at the end.

Pro Tips

1) Dry the broccolini really well and cut any big stems in half so everything cooks at the same speed, otherwise some bits get mushy while others are raw.
2) Don’t add garlic too early or it’ll burn and taste bitter; wait until the pan is hot and there’s room, then toss it in quick so it gets fragrant but not brown.
3) Use a splash of olive oil with the butter so you get that buttery flavor without the pan smoking, and finish with lemon zest not just juice so the bright flavor stays fresh.
4) If you want crisp edges, let the pan get hot and leave the broccolini undisturbed for a minute or two before stirring, then steam briefly with a little water or broth and open the lid to let the liquid evaporate; reheat leftovers quickly in a hot skillet, not the microwave.

Sauteed Garlic Broccolini Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I present Garlic Butter Broccolini, tender-crisp broccolini accented with garlic, butter, lemon zest and fresh parsley, ready in minutes with a surprisingly bright finish.

Servings

servings

Calories

123

kcal

Equipment: 1. Chef’s knife, sharp for trimming and halving thick stems
2. Cutting board
3. Large 10 to 12 inch skillet with lid or a plate to cover
4. Tongs for tossing and serving
5. Microplane grater or fine zester for the lemon zest
6. Measuring spoons (for butter, oil, salt, pepper)
7. Colander or sieve and a towel to rinse and pat the broccolini dry
8. Small spatula or wooden spoon to push veg to the edges and scrape garlic into the center
9. Serving plate or shallow bowl to transfer and serve immediately

Ingredients

1 lb broccolini, trimmed (about 450 g)
2 tbsp unsalted butter
1 tbsp extra virgin olive oil
3 garlic cloves minced (or 2 big ones, if you're lazy)
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional, i usually add)
2 tbsp water or low sodium vegetable broth
zest of 1 lemon (about 1 tsp)
1 tbsp fresh lemon juice (optional)
2 tbsp fresh parsley, chopped

Directions

Trim 1 lb broccolini, rinse and pat dry; slice any very thick stems in half lengthwise so they cook evenly.
Heat a large skillet over medium high heat and add 2 tbsp unsalted butter and 1 tbsp extra virgin olive oil until butter melts and starts to foam.
Add the broccolini to the pan, season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you like heat; spread into a single layer and let cook undisturbed about 2 minutes so it gets a little color.
Push broccolini toward the edges, add 3 minced garlic cloves to the center and cook 30 to 45 seconds until fragrant but not brown, then toss everything together.
Pour in 2 tbsp water or low sodium vegetable broth, cover the pan and let steam for about one to two minutes until broccolini is tender but still has a little bite.
Remove the lid, crank heat back to medium high for 30 to 60 seconds so any liquid evaporates and the edges get a bit crisp; toss with tongs so it cooks evenly.
Take the pan off the heat, stir in the zest of 1 lemon (about 1 tsp) and 1 tbsp fresh lemon juice if using, plus 2 tbsp chopped fresh parsley; taste and adjust salt and pepper.
Transfer to a serving plate immediately, add a knob more butter or a drizzle of olive oil if you want, and serve while hot.
Tips and hacks: dry the broccolini well so it sautés not steams, cut thicker stems for even cooking, and don’t over cook it or it turns mushy.
Leftovers reheat quickly in a hot pan for best texture, not the microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.