This broccolini recipe with garlic & kale is an easy vegan and gluten-free side dish with gobs of color.
It comes together in just minutes. And it’s packed with antioxidants.
Sometimes you just want to kick it old school at dinner.
You want something protein-dense like lentil loaf, a scoop of mashed potatoes, and a pile of green vegetables.
And when the classics call, answer it with this sautéed broccolini recipe.
It’s made simply with chopped broccolini and kale.
They are sautéed with minced garlic, and steamed in a skillet with a pinch of salt.
It doesn’t get much easier!
This broccolini recipe with garlic & kale is a super easy side dish that adds color, texture, and nutrients to your plate.
In this post:
Why readers love this recipe
“Broccolini is one of my absolute favorite vegetables. This is simple perfection!” – Shannon
What is broccolini?
Broccolini is a hybrid of broccoli and Chinese kale. In stores, it’s sometimes labeled as baby broccoli.
(It’s labeled as broccolini at my local Co-op. However, at Trader Joe’s, the package reads baby broccoli.)
If you’re a broccoli fan, then you’re going to love broccolini.
They taste very similar. But broccolini is slightly milder in flavor.
It also has a thinner stem, which makes it quicker cooking.
The whole spear of broccolini can be eaten – including the leaves, “tree top” portion, and stem.
However, I do like to cut off the ends, which can get a little tough or dried out.
And if there are any portions that are starting to look a little rough or discolored, gently slice off that portion.
Step by step instructions
Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
Start by slicing off & discarding the ends of washed broccolini.
Cut the remaining broccolini spears into 1-inch pieces.
Then remove the leaves from the ribs on a bunch of kale.
Roughly chop the kale leaves.
Finally, mince garlic.
Now sauté the garlic in a lightly oiled skillet.
Add the broccolini, and sauté a bit more.
Add a couple Tablespoons of water, and cover with a lid until the water steams the broccolini and cooks off.
Add the kale to the skillet, and cook it down with a pinch of salt.
Make it your own
Make this broccolini recipe your own by varying the ingredients, amounts, or serving method.
- Finish it with a squeeze of lemon juice or a pat of non-dairy butter at the end.
- If you’re not a big kale fan, add less of it, or omit it altogether. You can keep everything else in the recipe the same.
- If you have leftovers, add them to your vegan tofu scramble or baked tofu bowl.
What to serve with it
Sautéed broccolini & kale is a great side dish with any of the following:
- Vegan eggplant parmesan
- Easy baked tofu recipe with lemon & rosemary
- Vegan lasagna for one in the air fryer
- Vegan arancini (Italian rice balls)
- Creamy vegan risotto
- Chicken-style vegan pot pie (Using frozen pie crust!)
- Baked farro with tomatoes & herbs
Storage instructions
Store any leftovers in an airtight container in the refrigerator.
It will keep for about 3 days.
Reheat in the microwave or on the stove.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Sautéed broccolini with garlic and kale
Ingredients
- ½ teaspoon extra virgin olive oil
- 2 large garlic cloves minced
- 1 bunch broccolini about 11 ounces, cut into one inch pieces with ends removed
- 2 Tablespoons water
- 1 bunch curly kale leaves removed from ribs and roughly chopped
- Pinch of salt
Instructions
- In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.
- Add broccolini to the skillet and sauté for a minute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.
- Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccolini and sauté for a few minutes more, until the kale is soft and wilted.
- Add a pinch of salt and serve warm.
Notes
Nutrition
Content updated May 2, 2025. Originally posted September 10, 2014.
Tracey
I’ve always been intimated by kale and greens like collards. I’m not sure how to properly wash, prep or cook them. Do you have a video on this? Thanks!
Cadry
You are full of good ideas! I should do a get-to-know-you type video with those greens since they require a bit more work, and many of us didn’t grow up eating them. I did one video on a massaged kale salad, where I showed how to remove the kale from the stem and wash them.
This is my default way of preparing collard greens.
Laura Black
I absolutely love simple recipes like this! This will be a perfect side dish for my dinner tonight! Thanks for the inspiration.
Cadry
I’m glad to hear it, Laura! I hope you enjoy it!
Shell
This dish looks fabulous! I love broccolini, but I haven’t bought it before. Is it easy to find at the grocery store?
Cadry
I would think any grocery store with a sizable produce section would have it. It’s usually near the broccoli.
veganinbrighton
I got home from Austin this morning and this looks like something I need to be eating right now! Going veggie shopping in the AM for sure!
Cadry
I hope the taco withdrawals aren’t too intense!
Randi
I love broccolini! I’ve never tried to mix it with kale though- I’ll have to try this!
Cadry
I got really hooked on making it this way this summer. It’s a fun change of pace and has more crunch than kale by itself. I hope you enjoy it!
panda cookie
Yeah, I’ve also never thought to put these two together. I love good simple recipes.
moomoo
This looks delicious!
Liz
This looks delicious!
Cadry
Thank you, Liz!
Becky
This looks like cruciferous heaven!
Cadry
Indeed! It’s a cruciferous paradise! 🙂
Shannon
Broccolini is one of my absolute favorite vegetables. This is simple perfection!