Broccolini Shopping Tips
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Broccolini Cooking Tips
Different vegetables have different cooking times – cook each type separately and then combine.
- 1 1/2 pounds leafy Broccolini, leaves reserved, the rest cut into 2-inch lengths
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- Fine sea salt
- 1 pound spaghetti
- 4 garlic cloves, thinly sliced
- 4 tablespoons unsalted butter, cut into tablespoons
- 3 tablespoons fresh lemon juice
- Grated Parmigiano-Reggiano cheese, for serving
Preheat the oven to 375°. On a rimmed baking sheet, toss the Broccolini leaves with 2 teaspoons of the olive oil and season lightly with salt. Bake for 15 to 20 minutes, until lightly browned and crisp. Let cool completely.
Meanwhile, set up a large ice water bath. In a large saucepan of salted boiling water, blanch the Broccolini until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to the ice water bath to cool, then drain well and pat dry.
In the saucepan of salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta water. Drain the pasta and toss with 2 teaspoons of the olive oil.
Wipe out the saucepan and heat the remaining 2 tablespoons of olive oil in it. Add the garlic and cook over moderate heat, stirring, until softened, about 1 minute. Add the Broccolini and cook over moderately high heat, stirring frequently, until the garlic is golden, about 3 minutes. Add the spaghetti and the reserved pasta water and cook, tossing, until coated in a light sauce, 2 to 3 minutes. Remove from the heat. While tossing, add the butter 1 tablespoon at a time until incorporated. Stir in the lemon juice and season generously with salt and pepper. Transfer to bowls. Top with the crispy Broccolini leaves and more pepper and serve right away, passing Parmesan at the table.
- 2 pounds Broccolini (about 4 bunches)
- ¼ cup extra-virgin olive oil
- 4 garlic cloves (thinly sliced)
- 1 teaspoon crushed red pepper
Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.
10-minute lemon garlic sautéed broccolini
Broccolini is great both sautéed and roasted. This recipe is great because it takes only 10 minutes and can be served with pretty much any main dish.
- Prepare the broccolini: Trim around 1-2cm off the ends of the broccolini. This piece can often be a little woody so it’s best to trim and discard.
- Sauté: Heat a large frying pan over high heat. Add a splash of olive oil then add the broccolini. Toss in the oil then add 1/4 cup of water and cover with a lid (or a large plate if your pan doesn’t have a lid). Allow to steam for 2 minutes. Remove the lid and allow any water to cook off then add the sliced garlic, chilli flakes, salt and pepper. Sauté until the garlic is soft and the broccoli is tender but not mushy. Drizzle with lemon juice and serve.
How to serve steamed broccolini
One of the reasons why I LOVE making this dish is that is is so FAST! In the blink of an eye, you will be done. I have taken a few photos of the main compents above. You rinse the broccolini, then put it in a large saucepan and top that with water. Add your salt and pepper, bring the pot to the boil, turn it off and boom you are almost done!
The toasting of the almonds is a somewhat fragile process in the sense that it is a little too easy to accidently burn them (whoops, I have done that once or twice in my day!) So make sure when you are doing this step, your eyes are on the ball. No toilet breaks, checking your insta feed, the weather bureau or the radio. They will toast quickly and you want them to be light brown not black (no one wants burnt nuts P). A good idea is to turn off the heat just before they look done for if you leave them in there even with the heat off, they will keep cooking for a bit.
The drizzle is super easy to make, combining your yoghurt with your curry powder and blitz. Then comes the plating.
You will find this step easy to do if all of your broccolini stems are facing the same direction, then have a little fun with it!
Yes, you can. Freezing broccolini would be similar to freezing other vegetables.
You’ll want to briefly blanch it in boiling water for a couple of minutes, to reduce enzyme activity that can degrade the taste and texture in the freezer. Afterward, plunge into cold water, dry, and freeze in ziploc bags.
If you freeze broccolini using this method, you can roast it right from frozen by tossing in olive oil and roasting as usual. It will take a few extra minutes.
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This is now officially my FAVORITE broccoli recipe!! SOOOOO yummy. Easy to make and simply perfect.
Thank you! Tried it tonight with broccolini (as that was in the fridge) and it turned out BEAUTIFULLY. I wasn’t sure about the lemon and parmesan but it was a great contrast to the hint of S+P plus, of course, the sweetness of the broccolini!
Excellent. Great, easy recipe.
Where is oven temperature ? Everyone assume 400 F?
Absolutely spectacular broccoli dish!
Wow! The. Best. Broccoli. EVER!! I made this last night for the first time and we just scarfed it down! Wish we’d made more…just so yummy! Magic, indeed! Thanks again for another stellar recipe, Nagi…your dishes are amazing!
I have always liked broccoli. I have. But this….
This was the best broccoli I’ve ever had. My 17 year old son liked it so much that he got up and made himself another batch after dinner.
Woah what a compliment. Thanks so much AMF! N x
Hi there can I used goat cheese instead or Parmesan cheese for the bake broccoli recipe
Hi Nagi, This magic broccoli is almost what I made last night without knowing it. I just didn’t know about adding the Parm. cheese, husband will love it more with that, he eats it, but under duress lol.
I wanted to know if you have a Ninja Foodie, I bought the 9 in 1 (I live in France, kitchens are small so having lots of appliances in one is great). I had never had an air fryer before so have spent the last 4 months experimenting with that. But one of the great things is using the combination of Pressure Cooking and then Air Frying. I love to PC my whole chicken and then AF till it is golden brown and crispy. The only difference from cooking in the oven is the chicken is SO incredibly tender, and it takes less time to cook, uses less electric AND it doesn’t heat up the kitchen like conventional oven and stoves. (you are in summer down there now eh? So anyway I cooked my broccoli in the Ninja on Air Fry or Air Crisp as they call it. I will be doing it again, adding the garlic and Parm, this should work with Cauliflower and brussel sprouts too – right? If you have a Ninja or are considering getting one I would love to hear about your recipes for them. Or even just for an Air Fryer.
Broccoli is perfectly suited for a stir-fry recipe! This is a fan favorite, with 5 minutes of teriyaki sauce made in our house and a load of colorful veggies combined with delicious soy-based protein with strong texture and nutty flavor. Add white or brown rice (on an instant pot or stovetop) and you get an easy weeknight meal.
So why waste your time, hurry up and let’s make one of these for your family’s dinner.
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- 2 tablespoons refrigerated egg product
- ½ cup whole-wheat panko bread crumbs
- ⅛ teaspoon salt
- Dash black pepper
- ½ pound skinless, boneless chicken breast half, halved horizontally
- Nonstick cooking spray
- 6 ounces trimmed broccolini, large stems halved lengthwise
- 2 teaspoons olive oil
- ½ cup roasted red sweet pepper
- 1 tablespoon snipped fresh basil
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 2 tablespoons finely shredded Parmesan cheese
Preheat oven to 425 degrees F. Pour egg into a shallow dish. In another shallow dish combine panko, salt and black pepper. Dip chicken in egg, then in panko mixture, turning to coat. Place chicken in a 15x10-inch baking pan lightly coat with cooking spray. Place broccolini next to chicken drizzle with oil. Bake 15 minutes or until chicken is done (165 degrees F).
Meanwhile, for sauce, in a food processor combine the next five ingredients (through garlic). Cover and process until smooth. Transfer to a small saucepan heat through.
To serve, spoon sauce over chicken and broccolini and top with cheese and additional basil.
How to grill broccolini? It's easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to preheat your grill to medium-high. You don't want it too hot, because then the vegetables will burn before they have a chance to become tender.
Meanwhile, place the broccolini on a large platter. Drizzle it with olive oil and sprinkle with kosher salt, black pepper, and garlic powder. Toss with your hands until it's well-coated.
Grill the broccolini, turning it often, until the stalks are tender-crisp and the tops are browned and caramelized. How long you'll need to grill depends on the thickness of the stems. For thicker ones, it should take about 8 minutes. For thinner ones like the ones shown here, 3-4 minutes are all it takes.
You can top the cooked broccolini with red pepper flakes and/or some shaved parmesan before serving.
Tried this with something labelled baby broccoli, but looked like broccolini. I’ve not had broccolini, so I don’t know the difference. This recipe was delicious! Added a bit of broth after the broccoli was browned in the skillet because I wanted it softer. Also added some sesame oil and seeds before serving. So much flavor! Loved the lime with it too! (Didn’t have a lemon.)
I have tried some of your recipes and enjoy them very much! Thank You for sending these delicious recipes!
Awesome thanks for trying my recipe!
Thank you ever so much for such a pleasant and clear presentation with all nutritional explanation.
Great recipe. I actually really appreciate this amazing recipe. I will make it for my family. Thanks.
There’s just something about broccolini that gets me every time.
To reduce the bitterness, be sure to first blanch the broccolini in boiling water for 1-2 min, and then saute. It improves the final result hugely. Also broccolini is not a hybrid of broccoli and gai lan, it is actually of the mustard family, popular in Italy, but relatively unknown elsewhere.
I think you may be confusing broccolini with broccoli rabe. The latter is indeed bitter, and a cross with the turnip/mustard green family.