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.