Easy Garlicky Sauteed Broccolini

Quick and easy sautéed broccolini with garlic and olive oil-crisp, bright, and ready in just 20 minutes. The perfect healthy side dish!

If you've ever wondered how to make sautéed broccolini that's perfectly tender yet still crisp and vibrant, this simple method is for you.

Over the years, I've tried a few one-pan versions, but I always come back to a quick blanch, then sauté in olive oil with garlic. It's a method I learned from watching my mom cook. 

It's the best way to bring out broccolini's naturally sweet flavor while keeping its bright green color and delicate texture. Whether you serve it warm or at room temperature, this easy side dish pairs beautifully with just about any meal.

Here's a quick snapshot of the recipe, so you know just how simple it is to get perfectly tender, garlicky broccolini every time.

Quick Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4-6 servingsan
• Serving Suggestions: Serve this crisp-tender sautéed broccolini warm or at room temperature as a simple, healthy side dish. It pairs beautifully with roasted chicken, pasta, or an Italian cod recipe. A drizzle of lemon juice or balsamic glaze, or a sprinkle of toasted nuts, takes it to the next level.

Ingredients

• Broccolini: You might know this delightful veggie as baby broccoli! It’s actually a cross between broccoli and Chinese kale. When you’re shopping, look for bunches with firm, slender stems and nice tight florets. Here’s a little tip: trim the ends and split any thicker stems lengthwise so everything cooks beautifully and evenly.
• Olive oil: This is where you want to splurge a little! An aromatic olive oil will add such wonderful richness and help that garlic work its magic.
• Garlic: Fresh is definitely the way to go here - it’s what gives this simple side dish that amazing Italian soul! I love to grate it so it gets all golden and toasty without overwhelming our beautiful broccolini.
• Red chili flakes: Just a tiny pinch works wonders! Feel free to skip it if you prefer things mild, or add a bit more if you like some heat.
• Salt and pepper: Season to taste. Salt really brings out the natural sweetness in the broccolini, and some freshly cracked black pepper adds just the right amount of zing.
• Lemon juice: A bright splash of fresh lemon at the very end is pure magic - it lifts all the flavors and creates perfect harmony with the olive oil and garlic.
• Toasted almonds or pine nuts (optional): These add such a wonderful crunch and nutty richness! They’re completely optional, but they do make the dish feel extra special and restaurant-worthy.

How to Sauté Broccolini

• Prep the broccolini: Rinse 680 g (1½ lb) of broccolini well under cold running water to remove any grit. Trim the ends and, if any stems are thick, slice them in half lengthwise so they cook evenly. Unlike broccoli, there is no need to peel the stalk. 

• Blanch the broccolini: Bring a large pot of salted water to a boil. Add the broccolini and once the water returns to a boil, cook for about 2 minutes or until the stems are just tender and the florets turn bright green. Drain and transfer immediately to a bowl of cold water to stop the cooking process. This step helps preserve that beautiful color and crisp texture.  

• Sauté the broccolini: Heat 2 tablespoons (30 mL) of olive oil in a large skillet over medium heat. Add the drained broccolini and season with salt, pepper, and a pinch of red chili flakes (if using). Cook, stirring occasionally, for about 2-3 minutes, or until heated through and lightly caramelized.
• Add the garlic: Push the broccolini to one side of the pan. Add 2 minced garlic cloves to the open space in the skillet. Sauté just until the garlic becomes fragrant, about 30 seconds, then stir everything together so the broccolini is evenly coated with the garlic oil.

• Finish and serve: Remove from the heat and drizzle with about 1 tablespoon (15 mL) fresh lemon juice. Transfer to a serving platter and, if desired, sprinkle with toasted almonds, pine nuts, or chopped roasted hazelnuts. 

Tips

• Broccolini stems vary in thickness. Splitting the thicker ones ensures even cooking so everything is crisp-tender.
• A quick boil before sautéing keeps the florets bright green and prevents the stems from staying too firm.
• Garlic cooks quickly and can burn easily. Add it last or sauté on medium heat for a short time to keep it fragrant and golden.
• A squeeze of lemon brightens the dish. Add it at the very end for the freshest flavor.
• Toasted pine nuts, almond slivers, or hazelnuts give a satisfying crunch. Sprinkle just before serving to keep them crisp.

FAQ

Simple and Easy Sautéed Greens Recipes

Recipe Origins

Vegetables - love them or not, there's no denying they're good for you. Growing up, green vegetables were always plentiful in our kitchen. From Italian-style garlicky broccoli rabe to sautéed Swiss chard and sautéed escarole, vegetables often stole the spotlight.

Looking back, my mom's favorite way to prepare them was simple: a quick boil followed by a quick sauté, with garlic as the star ingredient. You really can't go wrong with a little garlic!

This garlic broccolini recipe is inspired by that method. It's quick, flavorful, and always hits the nostalgic notes I remember from my childhood.

So the next time you spot these greens at the market, give this broccolini recipe a try-it's an easy, tasty side that everyone will love.

Enjoy!

★★★★★ If you have made the best broccolini recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

 

Recipe

I originally published this post on January 15, 2017, and republished it on October 27, 2025 with updated content, photos and a video. Thanks for sharing.