Garlic Butter Broccoletti

4.75 from 4 votes

Broccoletti sauteed in garlic and butter, steamed in chicken stock, the topped with fresh grated Parmesan cheese and lemon juice.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 108kcal

Trim about 1-2 inches of the stems of the broccoletti, removing the tougher, more fibrous parts.
Heat the butter over medium low heat and add the garlic. Sauté until it start to turn very light brown.
Add the broccoletti, salt, chili flakes and pepper and toss to combine.
Cook for about 3-5 minutes, turning often so all sides are coated with butter. **if garlic starts to get too dark, start adding the broth earlier.
Add the broth to the pan and cover to let the broccoletti steam, about 7-10 minutes. Check periodically to ensure all the broth has not evaporated.
If broth evaporates before broccoletti is tender, add additional broth (1-2 tablespoons at a time) and continue steaming until tender.
Remove lid, continuing to cook until any liquid has evaporated.
Remove from heat and serv topped with Parmesan cheese and fresh lemon juice.

Cut about 1-2 inches off the bottom of the stalks to remove the tough, fibrous parts.

If broth evaporates before broccoletti is tender, add additional broth (1-2 tablespoons at a time) and continue steaming until tender.

If you don't like spice, you can omit the crushed chilies (or add more if that's your preference).

To make it vegan, use olive oil in place of the butter, nutritional yeast in place of the Parmesan cheese and vegetable stock in place of the chicken broth.

If the stalks are very thick, cut them in half lengthwise so they are able to cook faster.