How To Cook Broccolini
Tender and vibrant with caramelized red onion and garlic, this is how to cook broccolini for an easy weeknight side dish.
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Servings: 4 servings
Calories: 58kcal
Ingredients
- 2 bunches broccolini, ends trimmed
- 2 tablespoons olive oil
- 1/2 red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/4 tsp Kosher salt, plus more to taste
- pinch freshly ground black pepper, plus more to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Add 2 bunches of broccolini and cook until bright green and knife-tender, about 4-5 minutes. Drain and arrange in a single layer on a baking sheet. (This can be done up to 8 hours in advance and chilled.) Once cool enough to handle, cut into bite-sized pieces.
- Heat 2 tablespoons olive oil a large frying pan over medium heat. Add 1/2 sliced red onion and 2 cloves sliced garlic and season with salt and pepper. Cook until starting to brown, about 4-5 minutes. Add broccolini and season again with the measured 1/4 tsp salt and pepper. Cook until broccolini is warmed through, about 2 minutes.
Notes
- Finishing Touch: For extra flavor, finish with a squeeze of fresh lemon juice or a sprinkle of grated Parmesan cheese right before serving.
- Prep Ahead: You can blanch the broccolini a day or two in advance. Store it covered in the fridge until you’re ready to finish the dish—perfect for meal prep or busy nights.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in a skillet or enjoy at room temperature.
- Make it a Meal: Toss with cooked pasta, white beans, or top with a fried egg for a quick vegetarian main.