Sautéed Broccolini
This easy sautéed broccolini recipe is a perfect weeknight side dish. Infused with garlic, red pepper flakes, and a squeeze of lemon, it’s both delicious and healthy.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 bunch broccolini trimmed (halve if stems are thick, about 6 ounces)
- 1/4 teaspoon sea salt plus more to taste
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
Instructions
- Trim the broccolini by cutting off the dried ends of the stems. If the stems are very thick, cut them in half lengthwise.
- Heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Add the broccolini and a pinch of salt, tossing frequently for 2 minutes.
- Pour in water to create steam, cover the pan, and reduce heat. Cook for 3 to 5 minutes until the broccolini is tender and bright green.
- Remove from heat, toss with fresh lemon juice, and season with additional salt if needed. Serve immediately.
Notes
Cooking Tips
- Prep Properly: Trim the dried ends off the broccolini stems. If the stalks are thick, halve them lengthwise to ensure even cooking.
- Pan Heating: Use a heavy, large skillet and heat the oil until it shimmers. This helps to quickly infuse the oil with garlic and red pepper flakes.
- Flavor Infusion: Sauté the garlic and red pepper flakes for just 30 seconds to avoid burning the garlic while still releasing its essential oils.
- Steaming Technique: After sautéing, add a small amount of water and cover the pan briefly. This creates steam that helps to soften the stems without losing the vibrant green color.
- Finishing Touch: Finish by tossing the broccolini with a generous squeeze of fresh lemon juice to brighten up the dish.
Ingredient Substitutions
- Oil Alternatives: If you prefer a higher smoke point or a different flavor, substitute extra-virgin olive oil with avocado oil or grapeseed oil.
- Garlic Options: Replace fresh garlic with garlic paste or even roasted garlic for a subtler, sweeter flavor.
- Heat Adjustment: Omit or reduce red pepper flakes if you’re sensitive to spice, or try a pinch of smoked paprika for a different kind of kick.
- Citrus Variations: If you’re not a fan of lemon, use lime juice or a splash of white wine vinegar to add acidity.
- Herbal Enhancements: Fresh herbs like parsley, thyme, or rosemary can be added at the end for extra flair.
Additional Advice
- Serving Suggestions: This dish is a great side for proteins like chicken, fish, tofu, or even as a vibrant addition to pasta dishes and grain bowls.
- Leftover Ideas: Keep any leftovers in an airtight container in the fridge for up to 3 days. They work well tossed into a salad, a frittata, or even as a topping for a warm bowl of noodles.
- Adjusting Texture: If you prefer your broccolini extra tender, increase the water a bit and let the vegetables steam a minute longer. Conversely, if you like a bit more crunch, reduce the steaming time.
- Presentation: For an elegant finish, drizzle a little extra olive oil over the plated broccolini and sprinkle lightly with flaky sea salt or fresh herbs.
- Quick Fixes: If your pan cools too quickly during cooking, increase the heat slightly or use a lid that fits snugly to retain steam and heat.