Sautéed Broccolini is an easy, three-ingredient, low-carb side dish perfect for busy weeknights!
I’m a huge broccolini fan, and if you’ve never cooked with this versatile veggie, you’re in for a treat. I first tried broccolini a few years ago when making a tofu stir-fry. Now, it’s part of my monthly rotation. One reason I love broccolini so much is that you can eat every inch of it, and that includes the stem!
Like I said, broccolini is so flippin’ versatile, partially due to its mildly nutty, almost slightly sweet taste. It’s like a cross between broccoli and asparagus. This recipe keeps things simple, with only garlic and olive oil being the catalyst for its natural flavor. You can toss it with pasta or stir-fry, and it’s especially tasty with a big ol’ slab of steak. Whatever you serve it with, I’m sure it’ll be a hit!
Is Broccolini healthy?
There’s not a bad bit in this recipe. Sauteed broccolini is as healthy as it gets. This super vegetable provides you with all the good stuff, like vitamin C, fiber, and antioxidants. Plus, it’s naturally low-carb, so eat to your heart’s content, my keto friends.
What’s the difference between Broccoli and Broccolini?
As well as loving broccolini, I’m a broccoli fanatic, too. For one, it’s a fantastic veggie that’s jam-packed with nutrients. Even better, it’s easy to cook with, complements so many different foods, and is delicious to boot.
Now, you might be wondering—what on earth is broccolini? The difference between broccoli and broccolini is that broccolini is a cross between broccoli and Chinese broccoli. This makes the veggie more delicate with longer, tender stems, similar to asparagus. It looks a lot like broccoli but has those subtle differences that make it truly unique.
How to Make Ahead and Store
While I think this dish is best served fresh, I’ve made sautéed broccolini up to 2 days ahead. Whether you do or not, leftovers are best enjoyed within 3 or 4 days of cooking. Reheat the broccolini in a skillet with a little extra olive oil to get it slightly crispy.
Serving suggestions
Sautéed broccolini is going to go great with just about anything. If you’re throwing a dinner party or just want to “fancify” your meal, try adding the broccolini to this Pistachio Crusted Chicken recipe. The broccolini’s simple garlic flavor will be perfect for this. It pairs equally well with a big juicy Keto Steak with Garlic Butter Mushrooms.
And let’s not forget the sides! Steam up a pot of rice, or if you’re watching the carbs, this cauliflower rice is a tasty alternative. Check out How To Cook Cauliflower Rice to learn 4 easy ways to make it!
Ingredients
- 1 lb broccolini
- 1/2 cup water
- 1 Tbsp olive oil
- 1/2 tsp garlic diced
- Salt
Instructions
- Cut the stalky ends of the broccolini and remove any leaves.
- Place the broccolini into a large, high-sided skillet with the water and turn to medium heat. Cover and cook, stirring occasionally, until the broccolini is bright green and the stalks are fork tender, about 8-10 mins.
- Uncover and cook until the water dries up, about 1-2 minutes.
- Push the broccolini to the side and add in the oil and garlic. Stir together and cook until the broccolini is a little bit brown and charred.
- Season to taste with salt and DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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