Three ways to cook broccolini (tenderstem broccoli), your new go-to green side – zero fuss, and it works with absolutely everything.
If there’s one thing I make more than anything else in my kitchen, it’s this simple broccolini (tenderstem broccoli) side. It shows up on our table every single week, sometimes multiple times, because it just works with everything. Creamy Chicken and Leek Pot Pie? Yep. Pasta? Always. Schnitzel, fish, steak, pork chops, meatballs? It never misses. When I need a side that looks like I put effort in (but requires almost none), this is what I reach for.
Most nights I’m already juggling a main dish, hungry kids, and the mental load of “what needs using up in the fridge?”, so I need sides that don’t create more work. This one is perfect. I can boil it, steam it or microwave it depending on what else is going on – then it’s just olive oil, lemon, salt, pepper … maybe parmesan if I’m feeling fancy. Done. Green vegetables: achieved. It’s quick, it’s budget-friendly, I always have the ingredients, and it makes every meal feel a bit brighter and fresher. It’s the kind of recipe you quietly rely on without realising it – until suddenly you catch yourself making it for the third time that week.
Can I use regular broccoli instead of broccolini (tenderstem broccoli)?
Yes – and I do this all the time when that’s what’s in the fridge. Just add an extra minute or two to the cooking time because broccoli is thicker. The olive oil, lemon, salt and pepper work perfectly with both.
How do I keep the broccolini (tenderstem broccoli) bright green and not sad and floppy?
The secret is not overcooking it. As soon as it turns vibrant green and just tender, it’s done. Whether you boil, steam or microwave, pull it off the heat early – broccolini goes from perfect to mushy in about 30 seconds.
My broccolini (tenderstem broccoli) tastes a bit flat – what am I doing wrong?
Two things usually fix everything:
- More salt – Broccolini needs seasoning, especially at the end.
- More lemon – A squeeze right before serving makes the whole dish taste brighter.
If in doubt, taste and adjust. It’s the quickest glow-up.
Can I make this kid-friendly?
Absolutely. My kids love it exactly as it is, but you can also serve the broccolini (tenderstem broccoli) with just olive oil. You can also serve the dressing on the side or let the kids dip the broccolini into melted butter. It’s a great “gateway green veggie” because the stems are mild and easy to eat.
Hot tips
- Dress it while it’s warm – The olive oil and lemon cling better and make the broccolini (tenderstem broccoli) taste fresher and brighter.
- Dry = flavour – If the broccolini is wet when you dress it, everything slides straight off. Give it a quick shake or pat dry with a paper towel after cooking.
- Salt at the end matters – A pinch of good salt right before serving takes it from “yep, that’s broccolini” to “oh wow, that’s good!”
- Microwave method is underrated – Perfect for those nights when every burner is taken or you’re done with life. It cooks in minutes and never fails.
If you enjoyed Quick Broccolini Side, I think you’ll love
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Quick Broccolini Side (Boiled, Steamed or Microwaved)
This Quick Broccolini Side (Boiled, Steamed or Microwaved) recipe is fresh, bright and ready in minutes – choose from boiling, steaming or microwaving your broccolini (tenderstem broccoli), depending on how much chaos is happening in your kitchen. It instantly lifts any dinner, works with absolutely everything, and needs only olive oil, lemon, salt and pepper (plus parmesan if you want to feel fancy). Minimal effort, maximum payoff – the kind of side Future You will be very grateful for.
- Total Time: 8–10 minutes
- Yield: 4 serves 1x
Ingredients
- 2 bunches (350–400 g/10½–14 oz total weight) broccolini (tenderstem broccoli), ends trimmed
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp sea salt flakes, plus extra to taste
- ⅛ tsp freshly cracked black pepper, plus extra to taste
- 2 tbsp freshly grated parmesan (optional)
Instructions
BOILED BROCCOLINI (HERO METHOD)
- Bring a medium pot of water to the boil and add ½ teaspoon of sea salt flakes.
- Add the broccolini and cook for 3–4 minutes until bright green and just tender. Do not overcook.
- Drain well and transfer to a serving bowl.
- Drizzle with olive oil and lemon juice and season with sea salt flakes and pepper.
- Toss gently and finish with parmesan (if using). Serve immediately.
STEAMED BROCCOLINI
- Place the broccolini in a steamer basket set over a saucepan of simmering water.
- Cover and steam for 4–5 minutes until bright green and just tender. Do not overcook.
- Transfer to a serving bowl, drizzle with olive oil and lemon juice and season with sea salt flakes and pepper.
- Toss gently and finish with parmesan (if using). Serve immediately.
MICROWAVED BROCCOLINI
- Place the broccolini in a microwave-safe dish. Add 2 tablespoons of water, then cover with a microwave-safe lid or plate.
- Microwave on High for 2½–3 minutes or until bright green and just tender. Do not overcook.
- Drain any excess water. Transfer to a serving bowl, drizzle with olive oil and lemon juice and season with sea salt flakes and pepper.
- Toss gently and finish with parmesan (if using). Serve immediately.
Notes
Make Ahead
This broccolini (tenderstem broccoli) side is at its best freshly cooked, but it’s also one of those brilliant “prep now, breathe later” additions to a busy week.
Prep ahead (up to 24 hours) – Trim the broccolini. Cut the ends and store the raw broccolini in an airtight container or reusable produce bag in the fridge.
Cook ahead (same day or up to 24 hours before) – Cook the broccolini using any of the three methods (boiled, steamed or microwaved). Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently (see Leftovers section below). Freshen with an extra squeeze of lemon and a pinch of salt right before serving – cooked greens always need a bit of help the next day. Tip: Leave it slightly undercooked if you know you’ll be reheating it later – it finishes cooking as it warms.
Leftovers
Broccolini (tenderstem broccoli) keeps surprisingly well, which makes it a great little “add something green to dinner” backup for busy weeks.
Fridge – Store cooked broccolini in an airtight container for up to 3 days. If you haven’t dressed it yet, keep the olive oil and lemon separate – it stays fresher
Reheating to keep it tasting fresh (not soggy and overcooked) –
- Microwave: Reheat in 20–30 second bursts, adding a splash of water or a drizzle of olive oil. Only warm it through – avoid blasting it or it will go limp quickly.
- Stovetop: Toss gently in a pan over low heat with a teaspoon of water or olive oil until just heated through.
Use it later – Great for lunch bowls, leftover pasta, salads, fried rice, or next-day “something green on the side” emergencies.
Serve cold – Delicious tossed into pasta salads, leftover rice, lunch bowls, couscous, or chopped into a green salad. It’s also great in a leftover veggie fried rice.
- Prep Time: 5 minutes
- Cook Time: 3–5 minutes
- Category: Sides
- Method: Boiled, Steamed, Microwaved
- Cuisine: Modern Australian
