Lemon and Garlic Broccolini

Most of us have heard of broccoli, but have you ever tried broccolini? Although they look similar and both belong to the cabbage family, broccolini is different from broccoli. Broccolini was developed as a hybrid of broccoli and Chinese broccoli. Broccolini is distinguishable by its longer, slender stem and smaller florets. The stalk, florets, and leaves of broccolini are all edible. As for taste, broccolini is milder and sweeter than broccoli. Sautéed, steamed, roasted, or grilled – there are endless ways to cook this beautiful vegetable and make it delicious! Chockfull of fiber and vitamin C, broccolini is a nutrient-packed food with limitless possibilities. Try this Lemon and Garlic Broccolini recipe below.

Broccolini versus Broccoli


  • 1 head broccolini, separated into florets
  • 4 tsp fresh lemon juice, separated
  • 2 Tbls water
  • 3 Tbls butter
  • 2 cloves garlic, minced
  • 1 pinch salt


  1. Place broccolini florets in a large skillet over medium heat. Stir 2 teaspoons of lemon juice with 2 tablespoons of water in a small bowl and pour the mixture into the skillet. Cover turn on medium heat, steam until broccolini is bright green and tender (cook time will vary, 6-15 minutes depending on your stove and heat).
  2. While broccolini is steaming, melt the butter in a small saucepan over medium-low heat and stir in the garlic and salt. Turn the heat to low and let the garlic gently fry until golden brown.
  3. Drain the water from the cooked broccolini and return to skillet. Sprinkle with 2 more teaspoons of lemon juice and the butter and garlic mixture. Sprinkle broccolini with black pepper or other spices of choice, toss to combine, and enjoy!

Adapted from Allrecipes.com

For more information about types and storage visit FoodHero: https://www.foodhero.org/sites/foodhero-prod/files/monthly-magazines/Broccoli%20March%202021%20Monthly.pdf

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