Garlic Broccolini Recipe - Ready in Under 10 Minutes!

Garlic broccolini is my go-to side dish when I want something fresh, flavourful, and ridiculously easy to throw together. Whether you’re hunting for the best way to cook broccolini or simply browsing for the perfect green to add to your plate, this dish will win you over in minutes. It's quick, packed with flavour, and a fantastic way to elevate any meal. If you've ever wondered how to cook broccolini without losing its vibrant colour and crunch, this is the recipe for garlic broccolini you need.

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?

🌿 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.

1. 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.

2. 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.

3. Step 3: Turn the heat up slightly and cook until the water has evaporated – about 1 more minute.
   

4. 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.

FAQ

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Garlic Broccolini

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A quick and vibrant side dish made with tender broccolini, garlic, and thyme. Lightly steamed and sautéed for maximum flavour.

Prep Time 1 minute

Cook Time 7 minutes

Total Time 7 minutes

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

Wash broccolini and trim the woody ends. Mix olive oil, minced garlic, and thyme in a bowl.

Bring water and salt to a boil in a deep skillet. Add broccolini, reduce heat, and cook for 5 minutes.

Increase heat and cook 1 minute more until water evaporates.

Add garlic-oil mixture to the centre, stir to coat broccolini, and cook for 1 minute. Serve immediately.

Notes

1. 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.
   
2. Don’t overcook – Steaming for 5 minutes is just right. Overcooking will dull the colour and make the broccolini mushy.
   
3. Use a wide, deep skillet – This helps the broccolini steam evenly and gives enough space for the garlic and oil to sauté without crowding.
   
4. Add the garlic mixture last – Adding it once the water evaporates prevents the garlic from burning and keeps the flavour fresh and aromatic.
   
5. Serve immediately – This dish is best enjoyed hot off the pan to maintain its texture and punchy garlic-thyme flavour.