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Home » Soups and Side Dishes

Braised Broccolini - a Simple Technique, a Unique Sidedish

by Beth Lee · Published: Jan 8, 2024

163 shares
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Braised Broccolini, also known as baby broccoli, is such a simple but elegant and delicious side dish. Serve it with a quick weeknight meal or as part of a weekend dinner party menu.

Another side dish you might enjoy is how to roast cauliflower recipe.

For ease of browsing, here are all of my soup and side dish recipes in one place.

Braised broccolini on a plate with 2 pieces of lemon on top and a striped napkin underneath.

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Jump to:
  • Why you'll love this recipe!
  • What ingredients will you need?
  • Let's make braised broccolini step-by-step!
  • Expert Tips
  • Recipe FAQs
  • What to serve with braised broccolini
  • Braised Broccolini

Why you'll love this recipe!

  • Broccolini is so easy to prepare. You barely need to prep it. I usually rinse it and just cut off the ends.
  • The stalks becomes tender so quickly.
  • Also know as baby broccoli, broccolini has many attributes of a Chinese vegetable known as gai lan, one of my favorite things to order at dim sum brunch. Gai lan and broccolini are both slightly bitter and sweet at the same time.
  • Broccolini presents very elegantly on a plate if you are serving it at a dinner party.
  • Add all kinds of flavors to broccolini or just keep it simple with butter, salt and pepper.

What ingredients will you need?

Really you just need the fresh stalks of baby broccoli. This is so simple, I promise.

Ingredient shot for braised broccolini with vegetable, butter, salt, pepper, and water on a wooden cutting board.
  • Broccolini or baby broccoli: Available at farmers' markets, Trader Joe's and most supermarkets almost year round.
  • Butter: Nothing special here - just unsalted butter. Salted could work too - just reduce the added salt.
  • Salt and pepper: I use kosher salt and fresh ground pepper.

Let's make braised broccolini step-by-step!

(Printable recipe card is at the end of the post with ingredients, measurements and step-by-step instructions. This section includes more and larger pictures and high level explanations of the process.)

1. Rinse the broccolini and trim off about ½ inch of the ends.

Broccolini on a wooden cutting board with a Japanese knife to cut the stalk ends.

2. Place the stalks in an 8- to 10-inch sauté pan. Add water and cubes of butter.

Baby broccoli in a sauté pan with cubes of butter.

3. Cover the pan and put the heat on about medium.

Pan is covered on stove top.
Photo of the stove set to medium heat.

4. Let it cook for about 3 minutes and note that the liquid will start boiling and bead up on the lid.

Broccolini pan covered but liquid accumulating on the clear glass cover.

5. After about 5 minutes, pull of the lid and check the tenderness of the stalks. You should be able to easily pierce the stem and the color should still be bright green.

Baby broccoli cooked in pan with the cover off.

6. Remove the stalks to your serving platter. Add some salt and pepper.

Broccolini on a white plate with a striped napkin underneath and w pieces of lemon on top.

OR

6B. Add some lemon juice, salt and pepper to the liquid left in the pan, reduce it briefly and pour it over the broccolini. The first time I did this, I walked away (heat off) and when I came back, the butter had browned and was even more delicious!

Braising liquid left in pan after cooking.
Braising liquid reduced and still in pan.
Brown butter pouring out of pan onto a plate of broccolini.

Expert Tips

  1. Usually I braise the broccolini as whole stalks, but another option is to cut the stems/stalks into smaller pieces so you have bite size pieces of stalk and smaller florets. Just depends on how you plan to serve them.
  2. If the stalks are thicker, cook time might increase just a bit. That's why I suggest checking at 5 minutes and then cook a bit longer if needed.
  3. Roasting is another great way to cook broccolini.
  4. Adding some sauce or crunchy toppings is a great option. Tahini sauce, oyster sauce, pomegranate molasses, sesame oil & soy sauce, for example. For crunchies, almonds, sesame seeds, pine nuts are a few examples.

Recipe FAQs

What is the difference between broccoli and broccolini?

Broccoli has thicker stalks and more dense florets than broccolini. Broccoli is often one large connected stalk that needs to be cut up, while broccolini is usually several thinner stalks that may not even need to be cut except for a trimming of the end of each stem.

Is broccolini related to Chinese broccoli or gai lan?

Broccolini is a cross between broccoli and gai-lan. Gai-lan is a chinese vegetable that is a wonderful combination of slightly bitter and sweet flavors. When we go out for Chinese brunch (dim sum), it’s one of my favorite things to order, flavored with some oyster sauce. Broccolini has the essence of gai-lan but has the florets at the top, instead of the leaves of gai-lan, making it more familiar looking and possibly more approachable for picky kid or adult eaters.

Where can I buy broccolini?

Broccolini is almost always available at Trader Joe's and frequently in most large-chain grocery stores nearly year round now. Also check your farmers' market as growers will carry it when it is in season locally wherever you live.

How should I store broccolini?

I store mine in a produce bag or plastic bag loosely closed allowing just a little air in the produce drawer of the refrigerator for up to 5 days.

Angle view of plated broccolini with a striped napkin underneath.

What to serve with braised broccolini

Honestly, there are so many main courses that this braised vegetable pairs well with but some of my favorite ways of using it are:

  1. Super quick mid week meal like pan-fried dumplings or even a store-bought roast chicken leveled-up with this fresh side dish.
  2. Sometimes I marinate firm or extra-firm tofu in soy sauce, sesame oil, maybe a squirt of vinegar and topped with sliced green onions and roasted sesame seeds. Pair this with baby broccoli/broccolini and you've got yourself a meal. Bonus points for steamed rice and crispy seaweed on the side too!
  3. Any grilled or baked chicken dish will be happy next to braised broccolini! I also love serving it with my Korean-style meatballs!
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Braised broccolini on a plate with 2 pieces of lemon on top and a striped napkin underneath.

Braised Broccolini

Beth Lee
Braised Broccolini, also known as baby broccoli, is such a simple but elegant and delicious side dish. Serve it with a quick weeknight meal or as part of a weekend dinner party menu.
5 from 3 votes
Print Recipe Pin Recipe
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Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 42 kcal

Ingredients
  

  • 1 bunch broccolini
  • 1-2 tablespoons butter
  • ⅓-1/2 cup water
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon fresh ground pepper or to taste
  • lemon wedges optional
Get Recipe Ingredients

Instructions
 

  • Wash the broccolini and just trim the bottom of the stalk a smidgen - maybe ½ inch.
    Broccolini on a wooden cutting board with a Japanese knife to cut the stalk ends.
  • Place the broccolini in the saute pan with the water and dot the top with the butter.
    Baby broccoli in a sauté pan with cubes of butter.
  • Cover the pan and put the stove on about medium (if your stove is not very hot, try medium high, at least until you hear it boiling). It will come to a boil quickly - in 2 or 3 minutes.
    Pan is covered on stove top.
  • Once it boils, turn it down to medium low (should still hear it making some noise in the pan as it cooks) and leave it covered. Check it after an additional 2-3 minutes. If a fork can pierce the stalk, it’s ready. If it is no longer bright green, it has already cooked for too long so better to check earlier than later!
    Broccolini pan covered but liquid accumulating on the clear glass cover.
  • The butter will melt into the broccolini and what’s left of the water and create a bit of a sauce. Take the broccolini out of the pan once it is ready so it will stop cooking and place it on your serving platter of choice. Sprinkle with salt and pepper.
    Baby broccoli cooked in pan with the cover off.
  • Optional finishing sauce: Add some lemon juice to the remaining butter/water mixture in the pan along with the salt and pepper and let it reduce for a minute (if that). Then pour this over the broccolini.
    Braising liquid reduced and still in pan.

Notes

  1. Usually I cook these as whole stalks, but another option is to cut the stems/stalks into smaller pieces so you have bite size pieces of stalk and smaller florets. Just depends on how you plan to serve them.
  2. If the stalks are thicker, cook time might increase just a bit. That's why I suggest checking at 5 minutes and then cook a bit longer if needed.
  3. Roasting is another great way to cook broccolini.
  4. Adding some sauce or crunchy toppings is a great option. Tahini sauce, oyster sauce, pomegranate molasses, sesame oil & soy sauce, for example. For crunchies, almonds, sesame seeds, pine nuts are a few examples.

Nutrition

Calories: 42kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 38mgSugar: 1gVitamin A: 840IUVitamin C: 39mgCalcium: 30mgIron: 0.4mg
Keyword braising, broccolini, vegetable
Tried this recipe?Let us know how it was!
Beth Lee in red apron looking at vegetables on cutting board

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    5 from 3 votes (1 rating without comment)

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  1. Laura

    January 08, 2024 at 12:25 pm

    5 stars
    I love learning new ways to prepare my favorite foods! I usually steam or quick roast broccolini. I'm going try braising it like this next.

    Reply
    • Beth Lee

      January 08, 2024 at 4:48 pm

      Roasting is great for broccolini too! But this is just so quick and easy that I end up doing this almost every time!

      Reply
  2. Jenni

    January 08, 2024 at 11:51 am

    5 stars
    I call this method "steam saute," and it is such a great method! Thanks for walking us through one step at a time!

    Reply
    • Beth Lee

      January 08, 2024 at 4:48 pm

      Oh I like that description because it's exactly what is happening! Thanks Jenni!

      Reply
  3. Anastasia

    November 07, 2010 at 12:31 am

    I have never liked broccolini. But this sounds like a good recipe to try anyway. Thanks for the background info. I love food trivia like that.

    Reply
  4. Minnesota Mamaleh

    November 04, 2010 at 11:33 am

    yum, yum and more yum! seriously divine! (um, can you tell how much i heart broccoli? weird, but true!) thanks for the delish recipe! 🙂

    Reply
    • omgyummy

      November 04, 2010 at 1:54 pm

      I love broccoli too but broccolini, for me, is like broccoli but stepped up a notch. So flavorful on its own but can withstand some pretty great additions as well - see the comment below - Irene uses red pepper flakes and garlic with it. That sounds pretty yum as well.

      Reply
  5. Irene Saiger

    November 02, 2010 at 10:57 pm

    Great dish! I like to throw some red pepper flakes and thinly sliced garlic into hot oil and add the Broccolini.

    Reply
    • omgyummy

      November 04, 2010 at 1:55 pm

      Thanks for the idea - sounds delicious. We all love spicy in this house and that would be great with an Asian-themed main dish. Loved your latest post about egg creams!

      Reply
  6. Selena Cate

    November 01, 2010 at 10:49 am

    I'm a huge fan of broccoli but have never purchased broccolini ever. I need to after reading this recipe. It looks so delicious.

    Reply
    • omgyummy

      November 04, 2010 at 1:57 pm

      Hi Selena! Great to hear from you. Let me know if you like it after you try it. If you love broccoli, it's pretty hard not to love broccolini. I love your new blog design, by the way. Hope all is going great since last we saw each other at BlogHerFood.

      Reply
  7. Georgia B.

    November 01, 2010 at 8:08 am

    How fabulously simple. I have yet to try Broccolini, but now I will. I've looked at it from afar in the grocery store but always passed it by for something more familiar.
    Thank you.
    gb

    Reply
    • omgyummy

      November 04, 2010 at 2:01 pm

      Oh go for it Georgia B! It's so easy to prepare and is a real flavor treat. Let me know if you try it and if you like it (that kind of sounded like a Life Cereal commercial, didn't it?) Hope all is well in New York.

      Reply
  8. kjanzen

    October 30, 2010 at 10:38 am

    Oooh yummy! I have never seen this before but probably because I didn't have my eyes open for it. I'll look for it next time!

    Reply
  9. Eve

    October 29, 2010 at 10:27 pm

    That sounds wonderful... I'll have to try it when I get back home to my own kitchen! 😀

    Reply
  10. Christine Leiser

    October 29, 2010 at 4:19 pm

    Yum! Delicious. I never buy broccolini because my family eats so much of it that it's too expensive. I do love it though and this looks delicious. Maybe I'll treat myself.

    Reply
  11. sandy corman

    October 29, 2010 at 3:30 pm

    what did you make with the broccolini?

    Reply
  12. Diane

    October 29, 2010 at 1:14 pm

    When you turn the heat down, do you turn it off or turn it down to simmer? Sounds great!

    Reply
    • omgyummy

      October 29, 2010 at 1:43 pm

      Good catch and good question Diane. I just edited the post to be more specific. Turn it down to medium low - you still want it to be making some noise in the pan but you don't want it to cook too quickly.

      Reply

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Hi, I'm Beth!

I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

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