Broccolini was accidentally created in 1993 when Japanese scientists crossed broccoli with Chinese kale in Yokohama labs.
Garlic Broccolini
Elevate your dinner table with this vibrant Garlic Broccolini dish! Fresh broccolini is quickly sautéed to perfection with aromatic garlic and a splash of lemon juice, creating a delightful side that’s both crunchy and bursting with flavor. It’s the perfect complement to any meal, making veggies exciting and delicious!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 to 3 cloves of minced garlic
- 1 wedge of lemonoptional
- salted water
🫙Pantry Staples(1)
- extra virgin olive oil
🧂Spices & Seasonings(2)
- freshly cracked black pepperoptional
- flaky saltoptional
📦Other(1)
- 2 bunches of broccolini
👨🍳 Instructions
- 1
Wash and trim the ends of the broccolini.
- 2
Blanch the broccolini in salted water for three to four minutes.
- 3
Shock the broccolini in an ice bath to stop the cooking.
- 4
Dry the broccolini with a kitchen towel or paper towels.
- 5
Heat extra virgin olive oil in a large pan and add minced garlic.
- 6
When the garlic becomes translucent, add the broccolini.
- 7
Heat the broccolini through, allowing it to absorb the garlic flavor.
- 8
Serve garnished with flaky salt, freshly cracked black pepper, and a wedge of lemon.
💡 Pro Tips
- ✓Blanch broccolini in water salted to 2% by weight (20g salt per liter) to preserve chlorophyll and maintain bright green color through ion exchange.technique2% salinity
- ✓Keep your ice bath at a 1:1 ice-to-water ratio and submerge broccolini for exactly 30-60 seconds to halt enzymatic breakdown without waterlogging.timing30-60 seconds
- ✓Heat garlic in olive oil at medium-low heat (275-300°F) to slowly release allicin compounds without creating bitter acrylamide through browning.technique275-300°F
- ✓Pat broccolini completely dry before sautéing because residual water creates steam that prevents proper caramelization and causes oil to spatter.technique
- ✓Finish with flaky salt within 30 seconds of plating so the crystals maintain their texture and don't dissolve into the residual moisture.timing30 seconds
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Broccolini was accidentally created in 1993 when Japanese scientists crossed broccoli with Chinese kale in Yokohama labs.
Garlic Broccolini
Elevate your dinner table with this vibrant Garlic Broccolini dish! Fresh broccolini is quickly sautéed to perfection with aromatic garlic and a splash of lemon juice, creating a delightful side that’s both crunchy and bursting with flavor. It’s the perfect complement to any meal, making veggies exciting and delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 to 3 cloves of minced garlic
- 1 wedge of lemonoptional
- salted water
🫙Pantry Staples(1)
- extra virgin olive oil
🧂Spices & Seasonings(2)
- freshly cracked black pepperoptional
- flaky saltoptional
📦Other(1)
- 2 bunches of broccolini
👨🍳 Instructions
- 1
Wash and trim the ends of the broccolini.
- 2
Blanch the broccolini in salted water for three to four minutes.
- 3
Shock the broccolini in an ice bath to stop the cooking.
- 4
Dry the broccolini with a kitchen towel or paper towels.
- 5
Heat extra virgin olive oil in a large pan and add minced garlic.
- 6
When the garlic becomes translucent, add the broccolini.
- 7
Heat the broccolini through, allowing it to absorb the garlic flavor.
- 8
Serve garnished with flaky salt, freshly cracked black pepper, and a wedge of lemon.
💡 Pro Tips
- ✓Blanch broccolini in water salted to 2% by weight (20g salt per liter) to preserve chlorophyll and maintain bright green color through ion exchange.technique2% salinity
- ✓Keep your ice bath at a 1:1 ice-to-water ratio and submerge broccolini for exactly 30-60 seconds to halt enzymatic breakdown without waterlogging.timing30-60 seconds
- ✓Heat garlic in olive oil at medium-low heat (275-300°F) to slowly release allicin compounds without creating bitter acrylamide through browning.technique275-300°F
- ✓Pat broccolini completely dry before sautéing because residual water creates steam that prevents proper caramelization and causes oil to spatter.technique
- ✓Finish with flaky salt within 30 seconds of plating so the crystals maintain their texture and don't dissolve into the residual moisture.timing30 seconds