This Sautéed Broccolini recipe with garlic and lemon is an easy, versatile side dish that’s ready in about 10 minutes! Stalks of broccolini cook until perfectly tender with this easy, foolproof method.

Easy vegetables like this and my Sautéed Green Beans are on regular rotation on our dinner menu.

This Sautéed Broccolini has been a once a week side dish for us for several months now. It’s perfect served with any protein and it’s so gosh darned good that I’ve felt compelled to make it every week.

In case you haven’t met yet, brocollini, or “baby broccoli” is a milder and slightly sweeter cousin to traditional broccoli. It has long, slender stalks and frilly, delicate florets that are both deliciously edible. When cooked properly, the stems become tender but still retain a slight bite.

In this recipe, I sauté broccolini with garlic and red pepper flakes, which makes it take on a rich, savory flavor with a hint of heat. Fresh lemon juice brightens it up at the end and complements the sweet and tender texture of the broccolini perfectly.

The special method works so well for sautéeing or stir frying tough veggies like my Broccoli Mushroom Stir Fry It is the key to ensuring the correct level of tenderness every time.

Ingredient Notes

Broccolini: Look for broccolini with bright green stalks and florets with no yellowing or wilting. A bunch of broccolini typically contains 3 to 4 spears so you’d need to choose 2 bunches that weigh 10 to 12 ounces for this recipe This is the perfect amount to cook in a 12-inch skillet without overcrowding it.
Oil: Extra-virgin olive oil
Garlic: A good amount of minced garlic.
Seasoning: You can use just a pinch of red pepper flakes if you’re sensitive to heat or add as much as you’d like to add some heat. You’ll also need a little salt.
Liquid: A little water helps to steam the broccolini to create perfectly tender stalks. This is a key step to success in this recipe.
Lemon: The broccolini is finished with a squeeze of fresh lemon juice. If you want to amp up the lemon flavor even more you can sprinkle it with a little lemon zest.

How to Trim Broccolini

1. Rinse and pluck: Place the stalks of broccolini in a colander and rinse them well under cold running water to remove any dirt or debris. If you see small leaves on the stalks, just pluck them off.
2. Trim: With a sharp knife, cut off and discard the bottom third of the broccolini stems (about 1- to 2-inches), to remove any tough or woody parts. Slice thicker stalks in half, right through the middle, to help ensure the stalks will cook evenly.

How to Sauté Broccolini

1. Heat the olive oil in a large skillet over medium-high heat and add the broccolini and garlic.
2. Cook, tossing with kitchen tongs to distribute the garlic, then season with red pepper flakes and salt. Sauté for about 2 minutes to slightly sear the broccolini and cook the garlic. The broccolini should be bright green.
3. Add the water, cover the pan and immediately reduce the heat to low. Cook for 2 to 4 minutes more, or until the stalks are tender when pierced with the tip of a sharp knife.
4. Remove from the pan from the heat and toss with the lemon juice.

Storage Tips

Transfer leftover Sautéed Broccolini to an airtight container, or zippered plastic storage bag, and refrigerate. Leftovers should be used within 3 to 4 days for the best quality.

Reheat leftovers briefly in the microwave or in a skillet on the stove, adding a splash of water if needed, just until warmed through.

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