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Sauteed Broccolini With Garlic


Broccolini With Garlic

Broccolini With Garlic

Diana Rattray

Broccolini is a delicious cross between broccoli and Chinese kale, and might be labeled "broccolette" or "baby broccoli." It is sweeter than regular broccoli or broccoli rabe, and it lacks the bitterness sometimes associated with broccoli. 

This excellent recipe is my favorite preparation for broccolini, and it is absolutely delicious and addictive.

Prep Time: 4 minutes

Cook Time: 5 minutes

Total Time: 9 minutes

Yield: Serves 4


  • 2 bunches broccolini, about 14 to 16 ounces
  • kosher salt, for the water and serving
  • 1 tablespoon olive oil
  • 2 teaspoons butter, or use more olive oil
  • 2 large cloves garlic, finely minced
  • freshly ground black pepper, to taste


Cut off and discard the bottom quarter to one-third of the stems of the broccolini. If you have a few very thick stems, cut the stalks in half lengthwise. Rinse and set aside.

Bring a large saucepan of salted water to a boil. Fill a large bowl with ice water.

Add the broccolini to the boiling water and bring back to a boil. Boil for 1 1/2 to 2 minutes. Immediately transfer the broccolini to the ice water and immerse. Drain well.

Heat the oil and butter in a large heavy skillet over medium heat. Cook, stirring, until the garlic is beginning to brown, about 2 minutes. Add the drained broccolini and cook, stirring, until hot. 

Sprinkle lightly with kosher salt and freshly ground black pepper.

Serves 4.

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