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Sautéed Broccolini With Pine Nuts and Garlic

Broccolini sometimes gets referred to as "baby" broccoli, but it is actually a cross between broccoli and kai-lan — a Chinese broccoli variety which is part of the cabbage family. It has a somewhat sweeter flavor than traditional broccoli, but no fear, you can substitute this vegetable into most of your broccoli recipes. One of the many great aspects to broccolini is the edible stalks, which is the precise reason I like to use it to dress up simple dishes.


  • 1 bunch broccolini
  • 3 garlic cloves, minced
  • Handful of toasted pine nuts
  • Pinch crushed red pepper
  • 1 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper to taste

Melt your butter in a sauté pan and add the olive oil, swirling to mix.

Toss garlic, crushed red pepper and pine nuts in the butter and oil mixture to warm.

I prefer to toss in the raw broccolini at this point, stirring to coat and slightly warm. This method will keep a rawness and crunch to the texture of the broccolini (similar to an al dente finish). If you prefer less of a crunch, you can steam the vegetable first before adding it to the pan.

Broccolini prepared in this fashion presents well as a side dish, adding a pop of color to any meal. It's great served family style and pairs well with either a Sauvignon Blanc or a medium-bodied red, such as a Côtes du Rhône.

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