Garlic Butter Broccolini
This garlic butter broccolini recipe is as simple as it gets! The sauce is light and lovely, and the freshness of the broccolini is highlighted in this versatile side dish.
- 8 ounces broccolini (ends trimmed)
- 1 cup water
- 3 tablespoons butter (cut into pats)
- 2 cloves garlic (finely chopped)
- Salt & pepper (to taste)
- Lemon juice (optional, for serving)
- Add the water to a skillet and bring it to a boil over medium-high heat.
- Once the water is boiling, add the broccolini and cover the skillet. Cook for 5 minutes.
- Drain the remaining water from the skillet.
- Return the skillet (with the broccolini in it) to the stove over medium heat.
- Add the butter and garlic to the skillet. Cook the broccolini, tossing often, for 2-3 more minutes or until the garlic is lightly cooked (not browned) and the broccolini is tender.
- Season generously with salt & pepper and serve with a little lemon juice squeezed over top if desired.
Why you’ll love it
This broccolini recipe is inspired by a dish we enjoyed in Hawaii. It was phenomenal yet so easy to recreate at home. Using the freshest produce means the vegetable shines without having to do much to it! The buttery garlic sauce is made with pantry ingredients.
Maybe the best quality of this easy broccolini recipe is that it goes with so many mains! These bright green, perfectly cooked bad boys are the ideal savory pairing for any weeknight meal, and there’s a pop of garlic in every single bite of tender-crisp broccolini.
What you’ll need
Broccolini – you may be tempted to think it’s young or little broccoli, but broccolini is actually a hybrid vegetable. It’s a cross between broccoli and gai lan (Chinese kale). It’s slender, mild tasting, and a bit sweeter than broccoli with a fantastic tender-crisp texture.
Garlic – sautéed garlic makes everything better!
Helpful tips
You don’t need to be super exact with the broccolini quantity. It comes in various bunch/packaging sizes.
Chopping the garlic by hand gives it a milder flavor than using a garlic press. I love my garlic press, but for this recipe I prefer a knife!
How to cook broccolini
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Bring the water to a boil in a skillet. Add in the broccolini, and cook for 5 minutes. Drain the water. Return to the stove. Add the butter and garlic. Cook while tossing often until the garlic is fragrant and the broccolini is cooked. Season with salt & pepper and a squeeze of lemon juice if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
Toss ’em easily in the pan with cooking tongs.
Here’s my handy butter dish that includes measurement markings right on it for where to cut it.
I like these measuring cups because they’re angled and you read them from above.
Substitutions and variations
If needed, you could replace the butter with a couple tablespoons of olive oil, but I do love the flavor the butter gives the dish.
Change up the salt & pepper with Tony’s seasoning or seasoning salt.
A squeeze of lemon and a bit of freshly grated parm to finish it off works wonders!
Leftovers and storage
This doesn’t make a huge quantity, so I’d expect you to eat most of it when served.
When reheating broccolini, the key is just warming it through without overcooking it and making it limp. Microwave for a short time, or sauté with a bit of olive oil.
I wouldn’t recommend freezing leftovers because the perfect tender-crisp texture will soften.
