Blanched Broccolini — The Best Way to Cook It
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Blanching is hands-down my favorite way to cook broccolini. It’s a trick I picked up working in restaurant kitchens that I’ve never stopped using at home. Two minutes in generously salted boiling water and you get vibrant green color, perfectly tender-crisp stalks, and florets that don’t fall apart. On the table in under 15 minutes.
I didn’t always cook it this way. I’d toss broccolini straight into a hot skillet with olive oil, and the results were always a little off, the florets getting tender while the stalks were still too crunchy. The problem is that the two parts cook at different rates, and a skillet doesn’t give you enough control to fix that. Blanching does.
Once it’s blanched, you can serve it simply with olive oil and lemon — which is honestly how I eat it most of the time — or use it as a starting point: Added to stir-fries, bow-tie pasta with sausage with sausage, or as a pizza topping.
How to cook broccolini
For this recipe, you’ll need a large saucepan or pot that holds at least four quarts of water along with a 1/4 cup of kosher salt. It may seem like a large amount, but the salt seasons the vegetable from the inside out, while assisting in preserving its bright green color.
1. Trim about half an inch from the base of the stalks and discard. Slice off the florets, then cut the stalks into roughly 1½-inch pieces — this is the key step, because the stalks and florets cook at different rates. 2. Halve any florets wider than 3 inches so everything finishes at the same time.
How to use it
Blanched broccolini is a good starting point for whatever direction you want to take it. A few favorites:
- Garlic and chili flakes sautéed in a little olive oil — 60 seconds in a hot pan after blanching and it’s a different dish entirely.
- Sesame, tamari and a few drops of sesame oil if you’re serving it alongside anything Asian-inspired.
- Shaved Parmesan and lemon zest is simple, and it goes with almost everything.
Blanched Broccolini
Equipment
Recipe Video
Ingredients
- Kosher salt, or 2 tablespoons fine table salt
- 2 large bunches (450 g) broccolini (1 pound)
- 2 tablespoons (30 ml) extra virgin olive oil
- 1-2 fresh lemon wedges
Instructions
- Bring 4-6 quarts of water to a boil in a large saucepan or pot. Add ¼ cup salt.
- Prep the broccolini: Trim off the very bottom of the broccolini stems (about ½-inch). Slice off the florets. Halve any florets that are bigger than 3 inches wide. Slice the stalks into approximately 1 ½-2-inch pieces.
- Drop the broccolini into the boiling water and cook 2 minutes. Drain immediately, then transfer to a serving bowl.
- Pour the olive oil over the broccolini and toss gently with tongs. Squeeze the lemon wedges over. Serve warm or at room temperature.
Karen’s Notes and Tips
- The amount of salt may seem like a lot, but blanching in well-salted water preserves the bright green color while lightly seasoning the broccolini from the inside out. If you don’t have kosher salt, use 2 tablespoons of fine table salt instead
- To make ahead, cook, drain and immediately rinse under cold running water or ice water to preserve the bright green color. Drain again, place in an airtight container and drizzle with olive oil. Store refrigerated up to 5 days.
- Sauteed broccolini: When ready to cook, cook the broccolini in a large skillet for a minute or two in olive oil on medium-high heat, along with any other seasonings you like (see ideas above).
- Roasting broccolini: After tossing with olive oil, spread it out on a sheet pan and roast at 450 degrees for about 10 minutes, or place under the broiler until the edges are slightly charred.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Thank you for this great broccolini recipe! Finally found a recipe that gets the broccolini tender enough for me to chew but not too soft. Can roast it or leave it alone. Your instructions are very helpful!
Wow. This was a revelation. After 2 minutes of blanching, I drained and tossed in lemon butter. My husband raved. I’ll never make it any other way.
Isn’t it great and so simple?! I’m happy you enjoyed!
Gosh that seems a lot of salt, just curious if it tastes salty in the end result?
Thanks
Hi Susan – Thanks for your comment. I clarified in the recipe that the type of salt should be kosher, which isn’t as “salty” as fine table salt. The amount of salt may seem like a lot, but I promise that it works. Blanching vegetables in salty water for just a minute or two helps to preserve the bright green color while lightly seasoning them. If you don’t have kosher salt, use half the amount of fine table salt (2 tablespoons) for 4-6 quarts of water
Another amazing way to enjoy broccoli. I love how easy the recipe is and how inviting the result looks!
This broccoli looks perfectly cooked. Thank you for sharing your secrets. I’m going to give this recipe a try.
Quick and easy indeed! This was a great side to have with our dinner tonight. The lemon juice added a nice flavor to the broccolini too!
this was a perfect side dish to last nights grilled chicken!
Like you, I hadn’t purchased broccolini much because of the price, but I see it more often in the stores at a price I’m wiling to pay. I really appreciate your instructions to ensure that the stems are cooked without the florets becoming mushy.
Such a simple vegetable – I also boil it!
Broccolini is nutritious and so easy to make, especially the boiling method for only two minutes. I love it roasted as well.
This recipe is so easy to make and the perfect healthy side dish to put alongside pasta or grilled chicken.
This is such a great way to prepare broccolini! The fresh lemon added such a wonderful brightness, and it still had a nice crunch.
A great side dish for any meal. Healthy, vibrant, and easy to make.