Sautéed Broccolini with Fresh Lemon and Garlic
Sautéed broccolini with fresh lemon and garlic is a quick, delicious, no-fuss side dish—simple enough for a busy weeknight, yet special enough for your holiday table. Finish with a sprinkle of red pepper flakes and freshly grated Parmesan, then sit back and enjoy this veggie showstopper.
Calories:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic thinly sliced
- 1/4-1/2 teaspoon red pepper flakes
- 2 bunches broccolini trimmed, halved lengthwise if thick (about 12 ounces)
- 1/4 teaspoon sea salt plus more to taste
- 1/4 cup water
- 2 tablespoons fresh lemon juice
Instructions
- Heat olive oil in a 12-inch skillet over medium heat. Add garlic, red pepper flakes, and a pinch of salt. Cook for 30 seconds, then add the broccolini with another pinch of salt and gently toss for 1 to 2 minutes, or until the broccolini is lightly coated with the oil.
- Add the water, cover the pan, and cook for 8-10 minutes, tossing occasionally, or until tender and vibrant green. This will create steam in the pan and help the broccolini stems soften.
- Remove from the heat, toss with lemon juice, and season well.
- Serve with extra lemon slices and Parmesan cheese if desired!
Video
Notes
Storing Leftovers
- Refrigerate: Let the sautéed broccolini cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
- Reheat: For the best texture, warm it in a skillet over medium heat with a splash of water until heated through. You can also microwave it in 30-second bursts until heated through.
- Avoid freezing: Broccolini becomes mushy when frozen and thawed, so it’s best enjoyed fresh or straight from the fridge.