Sauteed Broccolini Recipe
Make Sauteed Broccolini Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Broccolini
Sautéing & Seasoning
Method
Broccolini
- 1
Trim and rinse
Trim the ends of the broccolini: remove any very tough bottom 1/4–1/2 inch from each stem and any ragged leaves. Rinse under cold running water to remove grit.
- 2
Blanch (optional for brighter color and tender stems)
Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add broccolini and blanch for 1 minute for very thin stems or 1½ minutes for thicker stems — you want stems to be just tender-crisp. Immediately transfer broccolini to a bowl of ice water to stop cooking and set color. Drain and pat dry thoroughly.
Sautéing & Finish
- 3
- 4
Cook garlic
Add 1 tablespoon unsalted butter to the pan. When butter melts and starts to foam, add the thinly sliced garlic and 1 teaspoon red pepper flakes. Stir continuously for about 20–30 seconds until the garlic is fragrant and just beginning to turn golden — do not let it burn.
- 5
Sauté broccolini
Add the blanched and drained (or raw, if you skipped blanching) broccolini to the pan in a single layer when possible. Season lightly with salt and several grinds of black pepper. Sauté, tossing or turning occasionally, until stems are tender and tips are slightly charred, 4–6 minutes if blanched, 6–9 minutes if raw. Reduce heat to medium if the garlic is browning too quickly.
- 6
Finish and season
Remove pan from the heat. Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest if using; toss to coat. Taste and adjust seasoning with additional salt and pepper as needed. If desired, sprinkle 2 tablespoons grated Parmesan over the broccolini and toss until melted and glossy.
- 7
Serve
Transfer to a serving dish and serve immediately as a side. Optionally garnish with a light drizzle of olive oil or a few extra lemon zest shavings.
