Sautéed Broccolini
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This sautéed broccolini recipe transforms this green superfood into tender-crispy goodness. Ready in minutes and with minimal prep.
I consider broccolini the fancier cousin to broccoli, and always elevates any dish it’s paired with. With thinner stems and looser florets, it’s perfect for hot, fast cooking, which is why I love to sauté it.
I find that it really doesn’t need much to make it shine- just a little garlic, butter, and a drizzle of lemon juice. My partner calls this my ‘date night’ side because it’s what all the popular steakhouses are serving, minus the ridiculous price tag attached to it.
Table of Contents
Why I love this sauteed broccolini recipe
- Quick. This dish cooks in under 10 minutes, making it a perfect weeknight green sidekick.
- Great for meal prep. I love to whip up a double- or triple-batch of this as part of my weekly lunch prep. It actually keeps really well!
- Healthy. Broccolini is a nutrient-dense superfood! It boasts fiber, vitamin C, folate, and iron (source).
Key Ingredients
Here’s what goes into this broccolini recipe, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Broccolini. Look for firm, bright-green broccolini with minimal bruising. They usually come in bunches of around 4-5 stalks.
- Butter and olive oil. Both fats are used for flavor and to prevent burning. If you use salted butter, skip the added salt.
- Garlic. Freshly minced garlic is a must. Trust me, it makes all the difference.
- Kosher salt and black pepper. To taste.
- Lemon slices and red pepper flakes. To serve. The red pepper flakes are optional, but I love heat.
How to sauté broccolini
Step 1- Sauté. Add butter and oil to a non-stick pan. Once hot, add the garlic and broccolini and cook for 7-8 minutes.
Step 2- Season. Remove the broccolini from the heat, sprinkle with red pepper flakes, garnish with lemon slices, and serve.
Arman’s recipe tips
- Is your broccolini cooking too quickly? If you notice the broccolini cooking too quickly, add a splash of water to slow it down. We don’t want burnt broccolini here!
- Cut the stems evenly. When prepping the broccolini, make sure you cut the stems evenly so that they cook evenly, too.
- Skillet size matters. I recommend using the largest skillet you have, as there is more surface area. I find the broccolini remains tender on the outside while soft and delicious in the middle. My skillet is 12 inches, but I have made this dish in a 10-inch skillet too. I
Recipe variations
As mentioned earlier, this vegetable was one of a few that we kids universally enjoyed. To keep things interesting, Mom used to tweak it slightly each time. Here are some suggestions:
- Use Italian seasoning. This seasoning mix will enhance the earthy flavor of broccolini. If you don’t have Italian seasoning at hand, mix equal parts of dried oregano, rosemary, thyme, and basil.
- Top with pine nuts. Toasted pine nuts are a great finishing touch for cooked broccolini, adding both flavor and texture to these greens.
- Sprinkle with cheese. Who doesn’t love the combination of vegetables and cheese? Once cooked, sprinkle the sautéed broccolini with grated Parmesan or crumbled feta.
- Toss with a sauce once cooked, like katsu sauce or eel sauce.
- Use a hybrid of broccoli and broccolini for some fun texture. The cooking time doesn’t change!
Storage instructions
To store. Store leftovers in an airtight container in the fridge for up to 5 days.
To reheat. Reheat broccolini in the microwave at 30-second intervals until heated through, or on the stove over medium heat. If you use the stovetop option, add a splash of water.
✅ Nutrition reviewed
I love this dish because broccoli is rich in fiber, vitamin C, and antioxidants. Sautéing it with healthy fats boosts nutrient absorption, making it a simple, blood-sugar-friendly side.” – Felicia Newell, MScAHN, RD, CPT.
10-Minute Sautéed Broccolini
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic
- 2 bunches broccolini trimmed, approximately 14 spears
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the butter and olive oil to a non-stick skillet or pan over medium heat.
- Once melted, add the minced garlic, then the broccolini, and sauté them for 7-8 minutes. If you notice the broccolini burning around the edges, add 1 to 2 tablespoons of water to the skillet.
- Remove from the heat and serve with sliced lemon and a sprinkle of red pepper flakes.
Notes
Nutrition
Serving suggestions
I typically pair this veggie with a protein, so here are some ideas:
Originally published February 2023, updated December 2025
It was very good. Thank you for this recipe.
Until now I always only cooked this veggie. This is so flavourfull. Thanks!
It’s amazing what some pantry staple spices will do!
Absolutely! And broccolini is quite special, in that it really doesn’t need much to taste delicious. Thanks for the comment, Harold!