Sauteed Broccolini

Sautéed Broccolini is the little cousin of Broccoli. It has smaller florets and a long, vibrantly green stem. Broccolini is sweeter and quite similar to asparagus.

If you’ve never tried broccolini and are wondering how to cook it, then I have the perfect recipe for you. We’re not blanching the broccolini here; we’re steaming sautéing it alongside intense flavours that will transform this simple ingredient into something extraordinary.

Sautéing the broccolini is easy, quick, and straightforward. You essentially give it a quick toss in a hot pan to tenderize the crown and stem. The stem especially becomes soft and juicy when heated. Adding aromatics like garlic, a splash of lemon, and Parmesan makes the broccolini absolutely tasty. Sauteed Broccolini is so easy to make yet delicious. It will impress your family, friends, and those you love.

Ingredients to make Sauteed Broccolini

Broccolini, Garlic, Oyster Sauce, Salt and Pepper.

Broccolini, also known as “baby broccoli, ” is a hybrid vegetable created in 1993 by a Japanese agricultural company. They intended to create a vegetable by combining the best features of broccoli and Chinese kale, which resulted in broccolini.

It has delicate, tender, long, and slender stems with smaller florets. The taste is closer to asparagus, with subtle sweetness compared to broccoli. This unique appearance, taste, and texture were designed to appeal to the modern culinary world.

When this hybrid vegetable was introduced to the U.S. market in 1996, it was known by several names such as ‘Asparation,’ ‘Aspabroc,’ and ‘Sweet Baby Broccoli.’

Later, it was renamed broccolini, which quickly gained popularity in high-end restaurants. For this recipe, we’re using garlic, which adds a pungent taste to the sautéed broccolini and elevates the flavour when combined with the Oyster sauce. Extra virgin olive oil is used as the base to cook the broccolini, adding a fruity taste.

Oyster sauce has a sweet, tangy, and savoury taste that enhances the flavour of broccolini. It is almost like the secret ingredient that brings out the flavour of this hybrid vegetable. Salt and pepper are crucial for seasoning purposes.

Instructions for Sauteed Broccolini

Sauté the garlic: Rinse the garlic cloves in running water and roughly chop them. Preheat a pan on medium-low heat, drizzle the olive oil, and sauté the chopped garlic for two minutes.

Sauté the broccolini: Rinse the broccolini under running water and trim the tough end. Add the broccolini to the pan with the cooked garlic. Sauté the broccolini for two minutes while tossing to sauté every side. 

Expert tips

Broccoli can be eaten raw, but its authentic flavour will shine when sautéed with aromatics and herbs. The stalks or stems contain a natural sweet taste, but the tips of the stems can be woody and tough. So, it is best to remove the stems before cooking the broccolini.

Blanching the broccolini was not necessary for this recipe. After sautéing for two minutes on high heat, the broccolini will become soft, but the stems will retain their sweet flavour. Thereafter, lower the temperature and cover the pan with a lid. Avoid overcrowding the pan with the Broccoli to ensure even cooking and prevent steaming. Sometimes, simplicity makes the main ingredient shine.

This recipe only needs the aroma of garlic, salt, ground black pepper, and a hint of lemon juice. The combined flavors of these ingredients will enhance the sweetness and earthy taste of the sautéed broccolini.

What is the difference between Broccolini and Broccoli?

Broccolini and Broccoli belong to the same Cruciferae family, but there are several differences, from appearance to taste. Broccoli has a thick and short stem with densely packed florets. Due to the bulky stems, it requires more prep time and a longer time to cook. Broccolini has long and thin stems with fewer florets. The entire stalk is edible, which makes it convenient to prepare and cook. 

Broccoli has a mild bitterness and earthy-grassy taste to it. The stem is fibrous and tough in raw form. Broccolini has a slight sweetness, and the stem tastes like asparagus. The florets have a uniform texture compared to the Broccoli. The texture of Broccoli varies depending on the method of cooking. The stem becomes mushy when boiled or steamed, whilst the florets become soft. Broccolini is more tender and has a succulent texture. The stem caramelizes when it is sautéed, roasted, or grilled, and the florets become crispy. 

Broccoli and broccolini have similar nutritional values. They are both packed with vitamins C, K, A, and folate. However, broccolini has slightly higher vitamin C content and less fiber, which suits those looking for a lighter meal.

What to Serve with Sautéed Broccolini?

Broccolini is a versatile dish that pairs well with most main dishes. If you would like a vegetarian option for this recipe, consider serving broccolini on top of fluffy mashed potatoes. For protein-based options, consider Grilled Lamb Chops, Baked Chicken Leg Quarters, or Garlic Butter Shrimp.

How to Store Sautéed Broccolini?

Store in an airtight container in the fridge for two to four days. Sautéed Broccolini can also be frozen for two to three months. Defrost on the countertop, and reheat in the microwave or stove.