Broccolini Recipe
Tender-crisp broccolini steamed until bright green, then tossed with butter, olive oil, salt and black pepper for a simple homestyle side.
Contains: Milk
This recipe contains milk from the butter.
WHY IT WORKS
Why This Recipe Works
01
Steam for Even Texture
Gentle steaming cooks the broccolini without waterlogging the florets, helping the stems become tender while the tops stay bright.
02
Season While Hot
Tossing the broccolini with butter, olive oil, salt and pepper while it is hot helps the simple seasoning coat every piece.
03
Keep the Finish Simple
A restrained butter-and-olive-oil finish keeps the broccolini itself at the center of this everyday side dish.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Ingredients
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Method
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Trim only the dry ends from the broccolini stems, then rinse the broccolini well. Split any unusually thick lower stems lengthwise so the pieces cook evenly.
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Add enough water to a large saucepan to sit just below a steamer basket. Bring the water to a boil over medium-high heat.
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Add the broccolini to the steamer basket, cover and steam for 4 to 6 minutes, until the stems are tender when pierced with a knife and the florets are bright green. Start checking at 4 minutes so it does not overcook.
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Transfer the hot broccolini to a large serving bowl. Add the butter, olive oil, kosher salt and black pepper, then toss until the butter melts and the broccolini is evenly coated. Serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Trim and rinse the broccolini up to 1 day ahead, dry it well and refrigerate it in a covered container. For the best texture and color, steam and season it close to serving time.
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Dietary options
Make This Recipe Work for You
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Make It Vegan
Change the following ingredient:
Replace1 tablespoon (tbsp) salted butter
With1 tablespoon (tbsp) salted plant-based butter
Replace15 grams (g) salted butter
With15 grams (g) salted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Make It Dairy-Free
Change the following ingredient:
Replace1 tablespoon (tbsp) salted butter
With1 tablespoon (tbsp) salted plant-based butter
Replace15 grams (g) salted butter
With15 grams (g) salted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Choose broccolini with firm stems, tight green florets and fresh-looking leaves. The stems, florets and leaves are edible, so trim only the dry ends before cooking.
Useful Substitutions
Unsalted butter can replace the salted butter; simply adjust the kosher salt to taste. If some stems are much thicker than the rest, split them lengthwise rather than peeling away a large portion.
INGREDIENT QUALITY
Quality Note
Choose broccolini with firm stems, tight green florets and fresh-looking leaves. Split unusually thick lower stems lengthwise so the florets and stems become tender at about the same time.
SPEND LESS
Cost-Saving Tip
Compare broccolini by price per pound rather than bunch price, and use the tender stems and leaves as well as the florets so very little of each bunch is wasted.
COOKING TIPS
Tips
Trim Only What You Need
The lower stem ends can dry out in storage, but most of each broccolini stem is tender and worth keeping. Remove only the dry or woody tip.
Match Stem Thickness
If a few stems are noticeably thicker than the others, split those stems lengthwise so everything becomes tender at roughly the same time.
Start Checking Early
Broccolini can move from tender-crisp to soft quickly. Check it at 4 minutes and remove it as soon as a knife slips into the stems with light resistance.
Toss While Hot
Add the butter, olive oil and seasoning as soon as the broccolini leaves the steamer so the butter melts and coats the vegetables evenly.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooked broccolini within 2 hours in a covered container and use it within 3 to 4 days. Let it cool enough that excess steam does not collect heavily inside the container.
Freezing
Cooked broccolini can be frozen, but it will be softer after thawing. Cool it completely, freeze in an airtight container or bag and use within about 2 months for the best texture.
Reheat on the Stove
Put the broccolini in a saucepan with a small splash of water, cover and warm over low to medium heat for 2 to 3 minutes, just until heated through.
Reheat in the Microwave
Cover the broccolini and heat in short intervals just until hot. Avoid prolonged reheating, which can make the stems and florets noticeably softer.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Broccolini FAQs
How long does broccolini take to steam?
Most broccolini takes about 4 to 6 minutes to steam. Thin stems may be ready sooner, while thicker stems can need the full time.
Do I need to peel broccolini stems?
Usually not. Trim the dry ends and keep the rest of the stem. If the lower part of a stem is unusually thick, splitting it lengthwise is normally enough.
Can I eat broccolini leaves?
Yes. The leaves are edible and can be steamed with the stems and florets, so there is no need to remove fresh, tender leaves.
How do I stop broccolini from becoming soft?
Start checking at 4 minutes and remove the broccolini as soon as the stems are tender with a little resistance. Leaving it covered over the steam after it is ready will continue to soften it.
Can I prepare broccolini ahead of time?
Yes. Trim and rinse the broccolini up to 1 day ahead, dry it well and refrigerate it covered. Steam and season it close to serving time for the best texture and color.
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