Make this flavorful and healthy easy sautéed broccolini in less than 10 minutes. Broccolini pairs deliciously with whole grains like brown rice, quinoa or pasta. It’s also a great alternative to steamed broccoli when you feel like a change.
What is broccolini?
Broccolini (also known as baby broccoli) is a bright green leafy vegetable. It is similar to broccoli but has longer thin stalks and smaller florets. Broccolini is usually packaged in little bunches in your produce department. You can eat the leaves on broccolini. I recommend leaving them on. They are delicious healthy bites.
How to season broccolini
Broccolini is a versatile vegetable and tastes great paired with a variety of flavors ranging from Asian inspired (ginger, garlic, soy) to Mediterranean flavors (garlic, lemon and chili pepper). This recipe for easy sauteed broccolini is family-friendly and made in the Mediterranean style. It features garlic, shallots, oregano and lemon. If you like spice, add a dash of red chili pepper flakes.
Broccolini as a healthy side dish
We eat sauteed broccolini often as a healthy side dish. It is a vegetable of choice when grilling steak. However, it can easily translate into a delicious vegetarian meal by pairing it with quinoa and your choice of beans (such as navy beans or kidney beans) or sauteed tofu. Broccolini is high in vitamin C, A and fibre.
This recipe for easy sauteed broccolini will serve four to six people. I use two bunches of broccolini and finish the dish with a squeeze of lemon, extra virgin olive oil and fresh Italian parsley. This little extra finishing step adds brightness and fresh flavor to the vegetable. Don’t skip it.
Have you tried broccolini recently? Give it a try. I think you’ll like it. Let me know your thoughts in the comments section below.
Easy sautéed broccoliniCourse: Mediterranean diet, SidesCuisine: MediterraneanDifficulty: Easy
Make this flavorful and healthy easy sautéed broccolini in less than 10 minutes.
2 bunches broccolini, stems trimmed
1 to 1 1/2 tablespoons extra virgin olive oil, plus a little more for finishing
half a small to medium-sized shallot, cut into long slices
1 medium to large clove of garlic, crushed
1/2 tablespoon of fresh oregano, chopped
2 tablespoons water
1 pinch fine sea salt
fresh ground pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon fresh Italian parsley, torn or chopped
- Rinse the broccolini. Trim the ends off the stems. Slice the shallot into long thin strips.
- Use a large skillet or saute pan. Heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the shallots and cook for about 3-4 minutes.
- Add the broccolini, garlic and oregano to the pan and saute for another 2 minutes. Season with salt and pepper. Add the water and cover the pan with a lid. Allow the broccolini to steam for about 3-4 minutes more until al dente. Uncover and test the broccolini with a fork. The fork should go through but still be fairly firm. You do not want overcooked mushy broccolini.
- Remove the broccolini, shallots and garlic to a serving dish. Finish with lemon juice, a small drizzle of extra virgin olive oil and Italian parsley. Serve immediately.
- Optional: If you like spice try adding a small pinch of red chili pepper flakes when you add the garlic.
- 1/2 teaspoon of dried oregano can be substituted for fresh. Typically, you use less dried herbs than fresh due to their potency.