10-Minute Harissa Broccolini Recipe
In this easy Harissa Broccolini recipe, fresh broccolini is sprinkled with ground harissa then sautéed until perfectly crisp-tender, and finished with fresh lemon juice for a simple side dish that’s packed with flavor.
Ready in just 10 minutes, this spicy broccolini recipe pairs beautifully with grilled or roasted meats, pasta, tofu, and other veggies.
Whether you’re cooking broccolini for the first time or looking for new ways to enjoy this nutritious vegetable, this recipe delivers a delicious side dish with only a handful of ingredients.
A Quick Glance: Harissa Broccolini Recipe
- Ready in just 10 minutes with 4 main ingredients
- A Flavorful one-pan side dish with minimal cleanup
- Vegan and gluten-free
- Versatile dish that can be served at weeknight dinners or holiday meals alike.
What is Broccolini?
Broccolini is a hybrid of regular broccoli and Chinese broccoli, or gai lan. It was formulated to combine the sweetness of Chinese broccoli with traditional broccoli.
How is broccolini different to broccoli?
While similar to broccoli, broccolini has smaller florets and longer, more tender stalks. With broccolini there is very little waste as the stalks as well as the florets (except for the dry parts) are edible. It also tends to taste slightly sweeter and milder than broccoli.
How to choose Broccolini?
Fresh broccolini has bright green, crisp stems and tightly closed florets. Sometimes it is sold in packages that make it hard to feel the stems, if this is the case, then try your best to make sure the broccolini isn’t limp.
Ingredients
You will need 4 main ingredients and some salt, pepper, and water as well.
- Fresh broccolini
- Ground/powdered harissa (this is the brand I find pairs well with broccolini)
- Olive oil
- Fresh lemon
- Water
- Salt and pepper, to taste
Instructions
Step 1: Prep
Rinse the broccolini well. You can remove the leaves or leave them on. I prefer to remove any damaged leaves and leave the rest intact.
Cut off the thick, woody ends of the stems. If any stalks are especially thick, use a sharp knife to slice them lengthwise in half so they cook evenly.
Step 2: Sauté
Heat the olive oil in a large skillet over medium-high heat.
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Add the broccolini and sauté for about 2 minutes. Turn the broccolini over occasionally with tongs, so all sides begin to brown slightly.
Step 3: Steam
Sprinkle on the harissa and add in a tablespoon of water.
Cover the pan with a lid.
Gently shake the pan, with the lid secured, to ensure that the broccolini is fully coated with the the harissa.
Cook covered for 4–5 minutes, or until the stems are tender and the florets are bright green and slightly wilted.
Step 4: Finish
Remove from heat.
Use a microplane grater to grate off some of the zest off the lemon, and sprinkle the lemon zest on to the broccolini. Drizzle on some fresh lemon juice too.
Season generously with kosher salt and black pepper and serve warm with lemon wedges or slices.
Optionally, this broccolini can also be sprinkled with some red pepper flakes and chopped fresh parsley.
Tips for Perfect Broccolini Every Time
- Try not to overcook. Sometimes it is tempting to cook the broccolini just a few minutes more. But, it keeps cooking in the hot skillet even after the stove is turned off. Just remember, broccolini tastes best when it’s crisp-tender.
- Slice thick stems in half so they cook evenly.
- Use medium-high heat for a light caramelization to happen
- Covering the pan traps steam, helping the stems soften without becoming mushy.
- Add lemon at the end to keep its fresh, bright flavor.
What Does Harissa Add?
Harissa is a North African chili paste made with roasted peppers, garlic, spices, and olive oil. I have found that it adds so much flavor to veggies like broccolini without over powering them. Combined with lemon, harissa transforms simple sautéed broccolini into a vibrant and flavor-packed side dish.
What can be used instead of Harissa?
Broccolini can be paired with many spices and aromatics. Instead of harissa, use 1 to 2 teaspoons of berbere, ras el hanout, curry powder, or garam masala. Or, use a mix of 2 teaspoons coriander, 1 teaspoon smoked paprika, and 1/2 teaspoon of turmeric.
A simple blend of 2 teaspoons of grated fresh garlic, 1 teaspoon grated ginger, and 1 diced shallot accentuate broccolini well too.
Serving Suggestions
This spicy broccolini pairs well with:
Harissa lemon chicken, sweet and spicy air fried salmon, sweet potato bowls, pasta dishes, plant-protein packed quinoa dishes, and simple yet delicious dishes like this cous cous chicken meal.
It can also be served on or alongside avocado toast and eggs for brunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat for a few minutes, or enjoy cold in salads and grain bowls.
Frequently Asked Questions
Do you eat the stems of broccolini?
Yes. Unlike larger broccoli stalks, broccolini stems are completely edible. Simply trim off any dry, woody ends before cooking.
Why is my broccolini tough?
If the stems are especially thick, slice them lengthwise before cooking. Tough broccolini is often undercooked or has older, woody stems that weren’t trimmed.
Can I roast broccolini instead?
You most definitely can roast broccolini. Simply mix it with the harissa and oil (similar to this oven roasted eggplant) and roast at 425°F (220°C) for about 12–15 minutes until the stems are tender and the edges begin to brown.
How do you know when broccolini is done?
The stems should be easily pierced with a fork while the florets remain bright green and slightly wilted yet crisp.
Final Thoughts
Whether you’re serving it with grilled meats, seafood, or a hearty vegetarian meal, this quick broccolini recipe proves that a few pantry staples are all you need to turn broccolini into a simple yet unforgettable side dish you’ll want to make again and again.
Ingredients
- 2 tsp ground harissa
- 8 oz broccolini
- 1 lemon (1/2 tsp lemon juice 1/8 tsp lemon zest)
- 2 tbsp olive oil
- Salt and pepper to taste
- OPTIONAL: red pepper flakes and fresh parsley to garnish with.
Instructions
- Rinse the broccolini well. The leaves are edible so you can remove the leaves or leave them on. I prefer to remove any damaged leaves and leave the rest intact.
- Cut off the thick, woody ends of the stems. If any stalks are especially thick, use a sharp knife to slice them lengthwise in half (cutting from the florets down the stalk) so they cook evenly.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the broccolini and sauté for about 2 minutes. Turn the broccolini over occasionally with tongs, so all sides begin to brown slightly.
- Sprinkle on the harissa and add in a tablespoon of water. Cover the pan with a lid. Gently shake the pan, with the lid secured, to ensure that the broccolini is fully coated with the the harissa. Cook covered for 4–5 minutes, or until the stems are tender and the florets are bright green and slightly wilted. Remove from heat.
- Use a grater to grate off 1/8 tsp of the zest off the lemon, and sprinkle the lemon zest on to the broccolini. Drizzle on 1/2 tsp of fresh lemon juice too.
- Season generously with salt and pepper (to taste) and serve warm with lemon wedges or slices.
- Optionally, this broccolini can also be sprinkled with some red pepper flakes and chopped fresh parsley.
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This looks delicious, Shashi! Sometimes the simplest dishes are the most flavourful, and harissa is perfect for that.