The Sauteed Broccolini Recipe with shallots is fresh, elegant and beautiful as a side to any main entree, and comes together in less than 20 minutes.
Why This Sauteed Broccolini Recipe Works
This broccolini recipe works because of the quick two step process and the tastes are sophisticated yet simple for any meal.
The broccolini has a mild sweetness compared to broccoli and it has long beautiful stems that really complement the dish when plated. The stems after being cooked still have a delicious crunch to them.
Ingredients
Substitutions and Additions
The broccolini is the star of this dish, so that needs to stay. This side dish recipe gets its subtle sweetness from the gently cooked shallot in olive oil. This can be substituted with thinly sliced sweet onion, or for a more pungent onion flavor, use the red onion.
If you want to forgo the onion all together, thinly sliced garlic always works in a pinch and for most is a pantry staple in the house. Just make sure the garlic is fresh with no overgrowth.
You could also drizzle a lemon herb dressing before serving to introduce a new flavor profile that compliments the broccolini. Make sure the dressing is at room temperature before adding to your beautiful veggies.
How to Cook Sauteed Broccolini
Prep the pot of water for the quick blanch you will do with the broccolini. Fill a medium sized stock pot with water and a teaspoon of salt and bring to a boil.
While the water is coming to temperature. Rinse the broccolini and trim off the bottom, about 1 to 1 ½ inches. Cut the thicker broccolini in half lengthwise. This leads to a quicker cook time and makes the stem just a little less crunchy.
At this time, prep your shallot to be used later. Peel the outer skin of your shallot and cut thin cuts lengthwise. Generally you will use about a half of the shallot depending on the size of yours.
Once the water is ready, drop the broccolini in and only have in there for 2 minutes. This is key so they do not overcook and they keep their beautiful color.
Prepare a medium sized sautee pan over medium high heat. Once the pan is heated, add olive oil and the thinly sliced shallots. You do not want the shallots to burn, so pay attention to the heat and stir.
Once the broccolini is done, take it out of the hot water, dip it in ice bath, and then drain it in a colander.
Add the broccolini, salt, and pepper to the heated pan and saute for about 2-3 minutes until heated through.
Storing and Refrigeration
The leftover sauteed broccolini can be stored in the refrigerator for 2 – 3 days. To reheat you can warm in a sauce pan on the stove or microwave.
Tips and Notes
Sauteed Broccolini Recipe
Ingredients
- 2 bunches broccolini rinsed and trimmed
- 1 med shallot use half, thinly sliced lengthwise
- 2 Tablespoons olive oil
- 1 teaspoon salt 3/4 teaspoon for boiling water
- 1/4 teaspoon pepper
Instructions
- Bring water in stock pot ready to a boil, add 3/4 teaspoon of salt.
- Rinse the broccolini and trim off the bottom, about 1 to 1 ½ inches. Cut the thicker broccolini in half lengthwise.
- Cook broccolini in boiled water for only 2 minutes. Drain and add to ice bath for less than a minute.
- Prepare a medium-sized sautee pan over medium-high heat. Once the pan is heated, add olive oil and the shallots. You do not want the shallots to burn, so pay attention to the heat.
- Add the broccolini, salt, pepper and another drizzle of olive oil to the heated pan and sauté for about 2-3 minutes, until heated through and color keeps its bright green hue.
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