How to Cook Broccolini

Broccolini tends to have a sweet taste vaguely similar to the taste of asparagus and broccoli, but it also has earthy flavor notes mixed in, as well. When cooked, the stems are chewy while the florets are tender. It's an easy, versatile vegetable that can be prepared a variety of different ways. Here are a few simple ones for you to start with.

Ingredients

Makes 4 to 6 servings

1 lb (450 g) broccolini
3 Tbsp (45 ml) olive oil
2 Tbsp (30 ml) lemon juice (optional)
Salt, to taste (optional)
Ground black pepper, to taste (optional)
1/4 tsp (1.25 ml) garlic powder (optional)
Water

Method 1

Method 1 of 6:

Before You Begin: Preparing the Broccolini

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1
Choose bright green broccolini. Fresh broccolini will also have fresh bases, firm stems, and tightly furled heads.^{[1]XResearch source}
- If the florets are beginning to turn yellow, the broccolini is no longer good. The same applies if the bases appear dried out, if the stems have soft spots, or if there are signs of flowering on the heads.
- Broccolini should be stored in a tightly sealed plastic bag or container inside the refrigerator until ready to use.
2
Trim the ends. Use a sharp kitchen knife to chop off any leaves and any thick ends, cutting off enough to separate the thinner upper stalks into separate pieces.
- If the thin stalks are connected by a single thick stalk, this thick portion of the stalk holding the bundle together should be cut off.
- If any of the stalks you use are still a little too thick, you can trim them in half lengthwise for more manageable pieces.
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3
Rinse the broccolini under running water. Quickly rinse the stalks under cool, running water and pat dry with clean paper towels.
- Broccolini is usually mostly free of dirt and debris, so it needs little more than a quick rinse to clean.

Method 2

Method 2 of 6:

Boiling Broccolini

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Fill the stockpot roughly two-thirds full with water and heat the water on the stove over high heat.
2
Add salt. Sprinkle roughly 1 Tbsp (15 ml) of salt into the stockpot for every 4 qt (4 L) of water. Let boil for another minute or two so that the salt can dissolve.
- By adding the salt after the water reaches a boil, you cut down on the total amount of time it takes the water to reach a boil. Salt water boils more slowly than regular water.
3
Cook the broccolini for a few minutes. Add the broccolini and cook for 2.5 to 5 minutes, depending on how tender you want the broccolini to be.
- Drain immediately by pouring the contents of the stockpot through a colander. If you allow the broccolini to stay in the hot water longer, it will continue to cook and may get mushy.
- Cook for 2.5 minutes if you want the broccolini to be tender-crisp. If you want it to be a little softer without a crisp bite, cook for a full 5 minutes.
Return the broccolini to the stockpot and add the olive oil, lemon juice, pepper, and garlic powder. Toss with tongs or a spatula and serve while still warm.

Method 3

Method 3 of 6:

Sauteeing Broccolini

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1
Bring a stockpot of salted water to a boil. Fill a stockpot roughly two-thirds full with water and add a generous amount of salt. Heat on the stove over high heat.
- Use roughly 1 Tbsp (15 ml) of salt for every 4 qt (4 L) of water.
2
Briefly blanch the broccolini. Add the broccolini to the boiling water and cook for no longer than 2 minutes.
- Drain immediately when done. Pour the broccolini through a colander or remove it from the stockpot with tongs.
- If you drag your feet on this step and let the vegetable stay in the hot water for too long, it will continue to cook and may become too tender or mushy.
3
Dunk in a bowl of ice water. Transfer the broccolini to a large bowl filled with ice cold water to stop the cooking process.
- Leave the broccolini in the ice water for about 2 minutes. As a general rule, blanched vegetables should be left in ice water for as long as they were left in boiling water in order to put a full stop to the cooking process.
As the broccolini sits in the ice water, heat the skillet of oil over medium-high heat for a couple of minutes, or until the oil becomes thinner and easier to coat over the pan.
5
Add the broccolini. Transfer the broccolini from the ice water and directly into the hot oil in the skillet. Cook for 2 minutes, or until warm and beginning to caramelize on the tips.^{[2]XResearch source}
- Do not be alarmed if the broccolini sizzles once you place it in the pan. The violent sizzle results when water clinging to the vegetable touches the hot oil. If you want to minimize this reaction, quickly drain the wet broccolini on paper towels before placing it in the skillet.
Transfer the broccolini to a serving platter and drizzle with lemon juice. Sprinkle with pepper, garlic powder, and additional salt, if desired, and enjoy.

Method 4

Method 4 of 6:

Steaming Broccolini

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1
Bring a stockpot of water to boil. Fill the stockpot with about 2 to 4 inches (5 to 10 cm) of water and bring it to a boil over high heat.
- Make sure that you have a steamer basket that fits into the stockpot you use. The steamer basket should not come into direct contact with the water, even after the water reaches a boil.
- If you do not have a steamer basket, you could use a metal colander, instead.
2
Add the broccolini to the steamer basket and cook. After adding the broccolini, cover the stockpot and steamer basket and cook for about 5 to 7 minutes, or until the broccolini becomes tender.^{[3]XResearch source}
- The stockpot needs to be covered for the duration of the cooking process. The steam produced by the boiling water is responsible for cooking the broccolini in this method, and as such, you need to let as much of it build up as possible.
Transfer the broccolini to a serving platter and add olive oil. You can also sprinkle with lemon juice, salt, pepper, and garlic powder, if desired. Toss with tongs to coat well and enjoy.

Method 5

Method 5 of 6:

Baking or Roasting Broccolini

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1
Preheat the oven to 425 degrees Fahrenheit (215 degrees Celsius). Meanwhile, prepare a baking sheet by lightly coating it in a thin layer of olive oil.
- You could also use a shallow baking dish instead of a baking sheet, but avoid roasting pans with tall sides.
- Lining the pan with aluminum foil or parchment paper is not recommended. You can, however, coat the pan with nonstick cooking spray if you are running low on cooking oil.
2
Arrange the broccolini on the prepared baking sheet. Keep the pieces in a single layer.
- By arranging the broccolini in one layer, you ensure that the individual pieces cook as evenly as possible.
3
Drizzle with oil and toss. Drizzle 2 to 3 Tbsp (30 to 45 ml) of olive oil over the broccolini and toss lightly with a spatula or tongs to coat evenly.
- It is a good idea to toss the broccolini in oil before tossing it in any other seasonings. The oil provides and even coating for the other seasonings to stick to, making it easier for those seasonings to stick for the duration of the cooking process.
If desired, sprinkle the lemon juice, garlic powder, and salt and pepper to taste over the broccolini on the baking sheet. Toss well once more to coat again.
5
Bake until tender. Roast the broccolini in the preheated oven, uncovered, for about 10 to 15 minutes.^{[4]XResearch source}
- Stir the broccolini occasionally as it cooks to ensure that all sides and stems get evenly cooked.
Transfer the finished broccolini to individual serving plates and enjoy.

Method 6

Method 6 of 6:

Microwaving Broccolini

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1
Place the broccolini in a microwave-safe dish. Arrange the broccolini in even layers.
- If necessary or desired, you can cut the broccolini into smaller pieces. The smaller pieces can be easier to fit inside of a cramped microwaveable dish, so if you are having difficulty fitting the tall, skinny pieces in the dish, cutting them up is a viable option.
2
Add water, lemon juice, and olive oil. Add 3/4 cup (190 ml) water, 2 Tbsp (30 ml) olive oil, and 2 Tbsp (30 ml) lemon juice to the broccolini. Stir well so that all the broccolini has been coated in the mixture.
- Ideally, the broccolini should be mostly submerged under the liquid. If some of the broccolini is submerged but some is not, it may not cook evenly.
3
Microwave until tender. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap and cook, on high, for 5 minutes.
- Pause the microwave halfway through to stir the broccolini in the dish. This is especially important if some of the pieces are submerged in liquid and others are not. This can be skipped, however, if all of the pieces are evenly submerged.
Pour the contents of the dish through a colander to drain the water. Season with salt and pepper, to taste, and enjoy.

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Question
What should I look for when choosing broccolini?
How.com.vn Staff Editor
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
How.com.vn Staff Editor
Staff Answer
The broccolini should look firm, have shiny stems and have a bright-green color. The leaves should show a dark-green color. If flowers are present, that is fine, as they are edible and often appear prior to harvesting. However, if the broccolini as a whole looks like it is turning yellow, and it is limp, then it is past its prime and is only good for soup.
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What is the best way to store broccolini?
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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
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Broccolini will store well in the refrigerator, where it can be kept in the vegetable drawer. Alternatively, place the stems in a glass of water with a plastic bag placed over the top and then place in a part of the fridge where it can stand upright. Doing this will help to lengthen the time of storage.
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Can I add broccolini to the barbecue?
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Broccolini is a good barbecue vegetable. When barbecued, it gains a pleasant nutty flavor. It is helpful if you blanch the broccolini first for 1 minute, then place it on the barbecue. It only needs to be barbecued for 1 minute each side, so don’t overdo it.
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Note that broccolini is not "baby broccoli." The vegetable is actually a cross between Chinese broccoli, which tends to be very slender and leafy, and regular broccoli, with its thick stems and clusters of florets. The end result is a vegetable as thin as Chinese broccoli but with clusters like standard broccoli.^{[5]XResearch source}
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