how to cook baby broccoli

Recipe: Easy 10-Minute Garlic Broccolini

Every time I cook Broccolini, I wonder why I don't cook it more often. It's basically broccoli's lazier — and arguably tastier — cousin. Because there's almost no prep involved, it can be on the table in next to no time. The best way to prepare it is also the simplest: Toss it in a hot pan with olive oil and lots of garlic until it's vibrantly green and tender. It's the kind of easy eating that will never grow old.

(Image credit: The Kitchn)

A Simple Formula for Foolproof Broccolini

If you've never cooked Broccolini before, here's your gateway recipe. The vegetable, often called baby broccoli, isn't just immature broccoli — instead it's a hybrid of broccoli and Chinese broccoli. While the vegetable was only introduced in the early '90s, it's pretty easy to find it in most grocery stores these days.

What I love about Broccolini is how easy it is to prepare and how little waste there is. You simply trim the stems by about a half-inch and you're good to go. As a bonus, one bunch perfectly serves two people, so it's incredibly easy to shop for — just multiply the bunches depending on how many you're feeding.

Since the stems are pretty thin, Broccolini doesn't take long to cook. Just toss it in a hot skillet with some olive oil and sauté until bright green. Add lots of garlic and a pinch of red pepper flakes, then pour in a splash of water and cover until tender. After making it once, you'll barely need to glance at the recipe again.

(Image credit: Shelly Westerhausen)

An easy recipe for sautéed Broccolini with garlic and red pepper flakes that's the perfect weeknight side dish.

alcohol-free
egg-free
paleo
peanut-free
pork-free
pescatarian
gluten-free
tree-nut-free
high-fiber
red-meat-free
dairy-free
fish-free
vegetarian
shellfish-free
vegan
sugar-conscious
soy-free
wheat-free

Per serving, based on

servings. (% daily value)

Calories 92
Fat 3.0 g (4.6%)
Saturated 0.4 g (2.0%)
Carbs 14.1 g (4.7%)
Fiber 5.3 g (21.2%)
Sugars 3.5 g
Protein 5.8 g (11.7%)
Sodium 381.6 mg (15.9%)

Ingredients

2 bunches
Broccolini (about 1 pound total)
1 tablespoon
olive oil
4 cloves
garlic, thinly sliced
1 teaspoon
kosher salt
1/2 teaspoon
red pepper flakes (optional)
1/2 cup
water
Lemon wedges, for serving (optional)

Instructions

Rinse the Broccolini under cool water and shake off the excess water. Trim about 1/2-inch off the bottom of the Broccolini stems.
Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Add the Broccolini and sauté until the Broccolini is bright green and some of the stems and tips of the florets are lightly charred, 5 to 7 minutes.
Add the garlic, salt, and red pepper flakes, if using. Continue to sauté until the garlic is fragrant, about 30 seconds. Add the water, cover, and cook until the Broccolini is vibrant green and crisp-tender, 1 to 2 minutes. Serve immediately, with lemon wedges, if using.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Sheela Prakash

Senior Contributing Food Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food . She received her master's degree from the University of Gastronomic Sciences in Italy and is also a Registered Dietitian.

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