Sautéed Broccolini Recipe

Trim and dry broccolini

Rinse broccolini under cold water. Trim about 1/2 inch from the bottom of each stalk and remove any rough lower leaves. Pat thoroughly dry with kitchen towels or spin in a salad spinner; excess water will cause steaming instead of sautéing.

Measure and mince

Mince the garlic finely. Zest the lemon, then juice it. If using almonds, lightly toast them in a dry skillet over medium heat until fragrant, 2–3 minutes, shaking the pan; set aside.

Heat pan

Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and let it shimmer but not smoke, about 1–2 minutes.

Begin sauté

Add the broccolini to the hot pan in a single layer as much as possible. Let it cook undisturbed for 2 minutes so the bottoms develop some brown sear.

Add aromatics

Stir the broccolini and push it to the sides to make room in the center. Add the butter and minced garlic to the center; stir garlic for 20–30 seconds until fragrant but not browned. Sprinkle red pepper flakes, salt, and black pepper over the broccolini and continue to cook, stirring occasionally, for another 3–4 minutes until stalks are crisp-tender and florets are bright green.

Finish cooking

If you prefer a slightly softer result, add 1–2 tablespoons of water and cover the pan for 1 minute to steam briefly, then uncover and let any excess moisture evaporate while stirring once or twice.

Remove the pan from heat. Stir in the lemon juice and lemon zest to brighten the flavors. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Transfer to a serving plate. Sprinkle toasted sliced almonds and/or grated Parmesan over the top if using. Serve immediately.