Sautéed Broccolini with Anchovy Butter

It should be said that my kids avoid vegetables like the plague…make it a green vegetable and there’s absolutely no chance. This, however, they will eat. And it’s easy to see why. This Sautéed Broccolini is anything but under seasoned. The layers of flavor make them special, delicious enough that you might find yourself finishing the side before the main course. The flavors complement the sautéed broccolini rather than overpower it, resulting in a side dish that’s simply lovely.

What You’ll Need For Sautéed Broccolini

• Broccolini – Not broccoli, broccolini. Sometimes called “baby broccoli” (although that’s a lie), this vegetable is often sold next to the kale and broccoli rabe in the produce section, usually in small bundled bunches. And really, don’t be confused, it’s not baby broccoli. Broccolini has long, slender stems with small, broccoli-like florets on top and a similar appearance to broccoli rabe. If you want to be sure you’re grabbing the right one, broccoli rabe has leafy greens attached, while broccolini does not.
  • Substitute: Broccolini should be available year round but sometimes it’s harder to find. You can substitute for broccoli rabe. Note: broccoli rabe has a more bitter taste, and while the lemon in the anchovy butter cuts into that it will be more bitter than broccolini.
• Butter – In my anchovy butter post, I mention that you can use whatever butter you have on hand, salted or unsalted. If you’re using unsalted butter, just add a pinch of salt when making the butter. If you’re using salted butter, season to taste as you cook.
• Anchovies – Flat fillet anchovies, not to be confused with whole white anchovies, or the marinated anchovies. There are plenty of brands out there, and which one you choose is up to you. Whether you go with a more affordable tin or opt for something a bit more elevated.
  • Substitute: Anchovy paste can be subbed in, start with 2 tsp and work up from there.
• Garlic – Fresh only, 1 small clove.
• Parsley
• Lemon – Fresh, needed for the anchovy butter, but can also be used for serving for a bit more acid.

How To Make Sautéed Broccolini

1. Make Anchovy Paste – Drain the oil from the tin of anchovies and place half of them on a cutting board. If using glass jar anchovies, pull out about 5-6 anchovy fillets. To make a paste, alternate between chopping and scraping with the side of your knife. Start by finely mincing the anchovies. Then use the flat side of the knife to press and smear them across the board. Continue chopping and scraping until the anchovies form a smooth paste. There will still be some chunks, that is okay!

This anchovy butter is half the quantity of the full Anchovy Butter recipe on the site. The recipe calls for 3–4 tablespoons, depending on your taste. If you’d like extra or want leftovers to use later in the week, feel free to double it, or head over to the full Anchovy Butter recipe and follow those measurements instead.

2. Combine the Anchovy Butter – To a bowl add the softened butter, anchovy paste, finely grated garlic (microplaned preferred), minced parsley, and a wedge worth of lemon juice. Mix to combine and let it sit for 5 minutes while you continue the recipe.

3. Prep the Broccolini – Clean and thoroughly dry the broccolini, making sure to shake out any water trapped in the florets. If your broccolini has thick stalks, slice them in half lengthwise. The thickness of your broccolini will determine the sauté time: thicker stalks take about 25 minutes, while thinner ones take around 15 minutes.

HOW TO CONT…

4. Sautée the Broccolini – Heat a wide skillet or pan over medium-low heat. Add 2 tablespoons of anchovy butter. Once melted, add the broccolini and toss to coat, making sure the florets are thoroughly coated. Cover the pan and cook, checking every 3–4 minutes to toss for even cooking. About halfway through, I like to add another tablespoon to 2 of butter to ensure the broccolini is properly seasoned and coated.

Because there is so much salt in anchovies, salting is optional and should be done to taste. The broccolini is done when it’s fork tender, yet still green. We want the stalks to still have a bit of bite and not be completely wilted. Depending on the size of the broccolini, this will take about 15–20 minutes.

Recipe Video

How To Serve Sautéed Broccolini

Frequently Asked Questions

Storing/Reheating

Sautéed broccolini is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for 2-3 days. When ready to enjoy again, throw it back in a pan on low heat for 5 minutes, mixing to warm throughout. Or microwave in 30 second increments, turning in between.