Sautéed broccoletti makes the perfect light side for any meal—quick, healthy, and full of flavor olive oil, fresh garlic, and bright lemon zest. The vibrant vegetables pair beautifully with zucchini lasagna or baked chicken thighs in salmoriglio sauce.
What is Broccoletti or Broccolini?
Broccoletti is a hybrid of broccoli and Chinese broccoli (gai-lan). It goes by several names— broccolini, broccoli rabe, rapini, cime di rapa, and raab. And while it resembles broccoli, often called ‘baby broccoli,‘ it has smaller florets and long, thin stems, making it a unique and versatile addition to any meal.
Broccoletti takes longer to become tender due to its fibrous stems. However, this recipe includes blanching the greens before pan-searing them with aromatics, ensuring they become perfectly tender.
It’s the perfect side dish for turmeric black pepper chicken, pan-seared shrimp, or quick and easy baked Tuscan chicken.
Ingredients You’ll Need
- Broccoletti: Similar to asparagus, prepare the vegetables by trimming 1-2 inches off the ends using a sharp knife.
- Olive Oil: Saute the garlic and broccoletti in olive oil, or substitute it with butter or ghee.
- Garlic: Use two fresh garlic cloves for the best flavor.
- Spices: Season the side dish with kosher salt and red pepper flakes for some spice.
- Lemon: Finish the veggies with fresh lemon juice and zest.
Additions and Substitutions
- Blanch the greens in chicken stock or vegetable stock instead of water.
- Replace the lemon juice with balsamic vinegar for extra flavor.
- Top the vegetables with grated parmesan cheese or nutritional yeast.
Tools Used to Make this Recipe
Preparing this broccolini recipe requires a large pot, such as a stockpot, Dutch oven, or sauté pan. You will also need a stainless steel or nonstick skillet to saute the broccolini.
How to Make Broccoletti
The full recipe with measurements is in the recipe card below.
Step 1: Bring a large saute pan or stockpot of salted water to a boil over medium heat. Meanwhile, prepare a bowl of ice water.
Step 2: Add the broccoletti to the boiling water and cook for 2-3 minutes until bright green and tender.
Step 3: Use a slotted spoon to transfer the broccoletti to the bowl of ice water. Once cooled, drain the broccolini and pat dry with paper towels to remove the excess water.
Step 4: Warm the olive oil in a large skillet over medium-high heat. Add the garlic, salt, red pepper flakes, and lemon zest; saute for 10 seconds.
Step 5: Lower the heat to medium, and add the vegetables to the pan in a single layer. Let them sear undisturbed for 3-4 minutes. Flip, and cook for another 3-4 minutes.
Expert Tips
- Wash the broccolini under cold water and cut 1-2 inches off the bottom of the stalks to remove the fibrous ends.
- If the stalks are thick, consider cutting them in half lengthwise to make the pieces more manageable.
- For the best results, don’t let the pan get too hot; it will burn the garlic while you are sautéing the broccolini.
If you enjoy this side dish, pair it with one of these dinner recipes!
Serving Suggestions
Pan-seared broccoletti is ready in 20 minutes, freeing you up to prepare the rest of your meal. Pair it with hearty meals like sesame mushroom and tofu stir fry, Gigi Hadid pasta, and air fryer chicken parmesan.
Serve the veggies with grilled chicken drumsticks, baked flounder, Cajun honey butter salmon, or air fryer ribeye steak for a lighter option.
What to do with the Leftovers
- Refrigerate: Store the leftovers in an airtight container for 3-4 days.
- Reheat: Reheat the leftovers in the microwave in 30-second increments, or warm it in a skillet with olive oil.
Frequently Asked Questions
Is broccoletti the same as broccolini?
Broccoletti and broccolini are two names for the same hybrid vegetable, a cross between broccoli and Chinese kale.
What does it taste like?
Broccoletti has a mild, sweet flavor that sets it apart from other cruciferous vegetables. Its taste is often compared to asparagus.
More Vegetable Recipes:
Broccoletti
- 1 bunch broccoletti
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- lemon juice, ½ lemon, plus ½ teaspoon lemon zest
- Use a slotted spoon to transfer the broccoletti to the bowl of ice water. Once cooled, drain the broccolini and pat dry with paper towels to remove the excess water.
- Warm the olive oil in a large skillet over medium-high heat. Add the garlic, salt, red pepper flakes, and lemon zest; saute for 10 seconds.
- Lower the heat to medium, and add the vegetables to the pan in a single layer. Let them sear undisturbed for 3-4 minutes. Flip, and cook for another 3-4 minutes.
- Transfer them to a serving platter and garnish with fresh lemon juice to serve.
- Wash the broccolini under cold water and cut 1-2 inches off the bottom of the stalks to remove the fibrous ends.
- If the stalks are thick, consider cutting them in half lengthwise to make the pieces more manageable.
- For the best results, don’t let the pan get too hot; it will burn the garlic while you are sautéing the broccolini.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.