Steam Fried Broccolini With Garlic - Craft Beering

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How to Cook Broccolini

The most popular ways to cook broccolini are traditional steaming and sauteing and while they get the job done, neither method creates flavor from the natural sugars and amino acids on the surface of the vegetable. And oven roasting it in a sheet pan is just a sad affair. Roasted broccolini ends up dry and fibrous.

We eat broccolini once a week, faithfully, and always rely on the fabulous method presented below for a perfectly cooked, delicious bright green vegetable.

The steam frying sauté method, even though little known as an official cooking technique, delivers a far superior cooked vegetable. Nuances of flavor are born via the Maillard reaction while the broccolini is seared in a hot pan with only a small amount of oil.

We commonly char our veggies beyond what you see in the pictures below (personal preference) by simply letting it sauté a bit longer than what this recipe calls for.

Step-by-Step Sautéed Broccolini

How to cook broccolini in a pan with garlic (steam fry technique) - part 1
How to cook broccolini in a pan (steam fry technique) - part 2

Heat skillet. Place a pan or a skillet over a medium-high heat burner for 2-3 minutes, until hot. Prep, wash and drain the broccolini.

Sear. Add the olive oil, coat the pan and toss the prepared broccolini. Let sear for a couple of minutes to create a slight char. Stir as needed to avoid burning.

Garlic. Stir in the minced garlic and allow it to become fragrant.

Steam. Add the water and let them broccolini steam as it evaporates.

Season. Sprinkle with salt and pepper to taste when there is very little water remaining in the pan, stir again, cook another minute.

TIP: You are not likely to have leftovers but in the event that you do store in an airtight container in the refrigerator for up to 3 days.

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