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  • Writer's pictureLiisa Lee

Broccolini with Lemon and Garlic

Quick and easy side or main dish for the lazy days of Summer? I got you. Here she is.

Now, broccoli is good, and healthy for you, and great in dishes like quiche, casseroles and stir fries, but as a side or main dish, I love her cousin, broccolini. (a hybrid of broccoli and gai lan - Chinese broccoli) With elegant, slender stalks and great flavor, it's a shoo-in for table presentation and no chopping needed! Super easy, super delicious. Let's cook.

Serves: 2-4 Prep Time: 5 min Cook Time: 10 min


8 OZ broccolini

1 tbsp olive oil

2 cloves garlic, minced (or garlic powder to taste, this is about being easy!)

1/2 cup water

juice of 1/2 lemon

sea salt

(optional: seasoning blend of your choice like Dr Bragg's, Seasons Salute 21, or Spike,

and/ or dash red pepper flakes.... do it...)

Wanna go really decadent? 1/2 cup toasted hazelnuts


  • Heat the olive oil in a large sauce pan on med high heat.

  • Rinse and trim ends of broccolini, then pat dry lightly.

  • Toss broccolini in the pan. (Carefully, this will splatter from the water) and let em cook until the florets or tips have a bit of char on them, to your liking. ( I love the flavor and crunch of those bits) 5-7 minutes

  • Add the salt, garlic and seasoning. Cook another minute to let the garlic and spices join the party.

  • Add the water and lemon, cover and let cook another couple minutes until the broccolini is just fork tender.

  • Serve warm (with hazelnuts if you choose) and let folks eat with their hands.

This is why broccolini is so fun. Cheers!

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