Garlic broccolini is one of my favourite quick sides—vibrant, garlicky, and packed with flavour. It comes together in under 10 minutes and adds a fresh, elegant touch to any meal.
It’s especially perfect during the warmer months. Picture this: a breezy summer evening, a cold glass of crisp white wine or bubbles in hand, and a bowl of this sauteed with garlic broccolini on the table. It’s an ideal dish for casual gatherings, girls’ nights with champagne, or as a light, nourishing part of your weekday dinner routine. Minimal prep, maximum flavour – what more could you want?
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🌿 What is Broccolini?
Broccolini is a hybrid vegetable – a cross between broccoli and Chinese kale (gai lan). It’s more delicate than standard broccoli, with long tender stems and smaller florets. While broccoli can sometimes have a more bitter bite, broccolini has a sweeter, slightly peppery flavour.
✅ Is it healthy? Absolutely. Broccolini is loaded with vitamins A, C, and K, along with fibre and antioxidants.
✅ Difference from broccoli? Broccolini has longer, thinner stalks and cooks faster. It’s also a bit sweeter and doesn’t need peeling like some broccoli stems do.
Ingredients
To let broccolini shine, I use just a handful of flavour-packed ingredients. The broccolini brings its unique tender texture and mild bitterness. Garlic adds a rich depth and that unmistakable aroma we all love when it hits hot oil. A good olive oil binds it all together with a smooth, slightly fruity base. Red pepper flakes introduce subtle heat, giving the dish a gentle kick, while dried thyme adds an earthy, aromatic note that enhances the green freshness. A pinch of salt sharpens the natural flavour, and water helps steam the broccolini without overcooking it – key to keeping that gorgeous emerald green colour intact.
Instructions - how to cook Garlic Broccolini?
This is the best way to cook broccolini if you want it tender but still bright and slightly crisp. Unlike boiling it separately, this method steams and sautés in one pan, locking in colour and boosting flavour.
- Step 1: Wash the broccolini and trim the woody ends – about 1–2 cm off the bottom. No need to peel; the stems are edible and tender. Mix olive oil, minced garlic, and dried thyme in a small bowl.
- Step 2: In a deep skillet, bring water to a boil with a pinch of salt. Add the broccolini, lower the heat, and cook for 5 minutes.
- Step 3: Turn the heat up slightly and cook until the water has evaporated – about 1 more minute.
- Step 4: Pour the garlic-oil mixture into the centre of the pan. Stir through the broccolini and cook for another minute until fragrant and glossy.
TIP: If your skillet isn’t deep enough, steam in batches or cover the pan briefly to trap the steam.
Substitutions
Want to tweak it? Swap red pepper flakes with Aleppo chilli for a fruity heat, or go spicier with Korean gochugaru. Not a fan of thyme? Try dried oregano or marjoram – both work beautifully with garlic and olive oil. You can also finish with a squeeze of lemon juice or a grating of lemon zest for a fresh zing.
How to Serve It
This sauteed broccolini is the perfect side dish. Serve garlic broccolini with grilled chicken, seared steak, or alongside a piece of flaky fish like salmon or cod. It also holds its own next to pasta dishes or grain bowls. For a vegetarian plate, pair with polenta or a soft-boiled egg on top.
Storage
Here’s the deal: this recipe for broccolini truly shines when eaten straight off the stove. It’s quick to make – less than 10 minutes from start to finish – so serve it fresh. If you must store leftovers of your garlic broccolini then keep them in the fridge in an airtight container for up to 2 days. Reheat gently in a pan to avoid mushiness.
Top Tips
- Don’t skip trimming the stems. Broccolini stems are tender and entirely edible, but the bottom 1–2 cm can be woody. Trimming just a little off ensures every bite is pleasant and easy to chew. No need to peel the stalks – that’s one of the perks of using broccolini over standard broccoli.
- .Use high-quality olive oil. Because this recipe has minimal ingredients, each one really counts. A good-quality extra virgin olive oil brings depth, fruitiness, and a silky finish to the garlic broccolini. It also helps carry the flavour of the garlic and herbs throughout the dish.
- Make it a full meal with grains or protein. While this is a fabulous side dish, you can easily turn garlic broccolini into a light meal. Serve it over cooked quinoa, rice, or couscous, and top with a poached egg, grilled tofu, or a piece of fish. It’s a quick, balanced option that works well for lunch or a light dinner.
- Cook in batches for larger servings. If you’re doubling the recipe or making garlic broccolini for a crowd, avoid overcrowding the pan. Steam and sauté in two batches to ensure even cooking and better flavour. Overcrowding traps too much moisture and can lead to soggy broccolini.
FAQ
What’s the difference between broccolini and broccoli?
Broccolini is a hybrid vegetable created by crossing broccoli with Chinese kale (gai lan). Unlike regular broccoli, broccolini has long, slender stems and smaller florets, making it quicker to cook and more tender to eat. It has a milder, slightly sweeter flavour compared to the sometimes bitter bite of broccoli. Because it cooks faster and doesn’t require peeling, broccolini is a great choice for quick side dishes like this garlic broccolini recipe.
Is broccolini healthy?
Yes, broccolini is a very healthy vegetable, packed with essential nutrients. It’s a great source of vitamins A, C, and K, plus it contains fibre and antioxidants that support your immune system and digestive health. Because this garlic broccolini recipe involves minimal cooking, most of the nutrients are retained. Plus, using olive oil adds heart-healthy fats, making this a nourishing addition to any meal.
How do I keep broccolini vibrant green while cooking?
To keep broccolini bright green, avoid overcooking it. In this garlic broccolini recipe, the method of lightly steaming followed by a quick sauté helps lock in colour and texture. If broccolini turns dull or mushy, it means it's been cooked too long. Using just enough water to steam and then finishing with garlic and oil ensures it stays crisp and visually appealing.
Can I make garlic broccolini ahead of time?
Garlic broccolini is best served fresh, straight from the pan when it’s still vibrant and crisp. However, you can prep the broccolini and garlic mixture ahead of time to save a few minutes. If you do cook it in advance, store it in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to avoid sogginess and help revive the flavours.
What other flavours can I add to this garlic broccolini recipe?
This recipe is a great base and can easily be customised. For a zesty twist, add a squeeze of lemon juice or a sprinkle of lemon zest before serving. If you love umami, a splash of soy sauce or a few drops of sesame oil can transform the dish into an Asian-inspired side. You could also sprinkle toasted nuts or seeds for crunch, or add a grating of Parmesan cheese for extra richness.
Related
Looking for other recipes like this? Try these:
- Roasted Red Onions Recipe
- Roasted Broccoli and Cauliflower Recipe
- Roasted Cherry Tomatoes
- Carrot Fritters Recipe
Pairing
These are my favorite dishes to serve with Garlic Broccolini:
- Chicken Arrabiata Pasta Recipe
- Hearty Beef Stew Recipe
- Turkey Chilli Recipe
- Slow Cooked Beef Pasta Recipe
Garlic Broccolini
A quick and vibrant side dish made with tender broccolini, garlic, and thyme. Lightly steamed and sautéed for maximum flavour.
Ingredients
- 2 bunches of broccolini
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme
- 1 cup (200 ml) water
- Pinch of salt
Instructions
Notes
- Trim the stems properly – Cut off the bottom 1–2 cm of broccolini stalks where they feel tough. No peeling is needed – the rest of the stem is tender and flavourful.
- Don’t overcook – Steaming for 5 minutes is just right. Overcooking will dull the colour and make the broccolini mushy.
- Use a wide, deep skillet – This helps the broccolini steam evenly and gives enough space for the garlic and oil to sauté without crowding.
- Add the garlic mixture last – Adding it once the water evaporates prevents the garlic from burning and keeps the flavour fresh and aromatic.
- Serve immediately – This dish is best enjoyed hot off the pan to maintain its texture and punchy garlic-thyme flavour.
