Go Back
–+ servings
A plate with Boursin mashed potatoes, adobo pork, and lemon garlic broccolini on a wooden table with utensils, condiments, and seasonings nearby.
Print Recipe Add to Collection
Rate this Recipe!

Lemon Garlic Broccolini (Meal Prep + Freezer-Friendly)

Skillet broccolini cooked with sliced garlic, olive oil, and lemon zest, portioned in 1-cup silicone molds for a freezer vegetable side that reheats bright and flavorful. Lemon juice added after reheating only.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings (1 cup per portion)
Calories: 146kcal
Author: Dee Broughton

Equipment

Ingredients

For the Broccolini

  • 1 pound broccolini trimmed
  • 2 tablespoons olive oil
  • 3 garlic cloves thinly sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • ¼ cup water
  • 1 lemon zested before freezing and juiced after reheating

For Finishing (After Reheating)

  • 1 tablespoon unsalted butter cut into 4 small pieces, optional

Instructions

Prep

  • Trim the broccolini. Split any thick stems lengthwise so stems and tops cook evenly.

Bloom the Garlic

  • Heat olive oil in a large skillet over medium heat. Add the sliced garlic, salt, black pepper, and red pepper flakes. Cook for 30 to 45 seconds, stirring constantly, until fragrant but not browned.

Start the Broccolini

  • Add the broccolini and toss to coat in the seasoned oil. Cook for 1 minute over medium heat, tossing often.

Steam

  • Add the water and cover immediately. Cook for 3 to 4 minutes until the broccolini is bright green and stems are slightly tender but still firm. You want some resistance.

Finish and Zest

  • Uncover and cook for 1 to 2 minutes, tossing often, until most of the water evaporates. Add the lemon zest and toss once more. The broccolini should look slightly underdone; it finishes during reheating.
  • If you just want dinner tonight, stop here, hit it with the lemon juice and butter, and eat it. Everything past this point is for the freezer

Cool

  • Transfer the broccolini to a sheet pan in a single layer, leaving anyliquid behind in the skillet. Cool for 15 minutes. Do not cool in a bowlor pile. Trapped steam softens the broccolini and leads to mushy portions.

Fill and Label

  • Portion the cooled broccolini into 1-cup silicone molds, filling eachcavity about 3/4 full. Press lightly so the pieces fit, but do not packthem tightly.

Freeze

  • Freeze the molds for 4 hours or until completely solid.
  • Pop the frozenportions out of the mold and transfer them to a freezer-safe bag orcontainer (alternatively, vacuumn seal). Press out as much air as possible before sealing. Label thebag with the recipe name, portion size, and date. Freeze for up to2 months for the best texture.

Reheat from Frozen

  • Skillet Method: Pop 1 frozen portion from the mold into a skillet over medium-low heat. Cover and cook for 3 to 4 minutes until the broccolini loosens and heats through. Uncover and cook 1 to 2 minutes more, tossing gently, until any extra moisture evaporates. Finish with fresh lemon juice and optional butter.
  • Microwave Method: Pop 1 frozen portion from the mold into a microwave-safe bowl. Cover loosely and microwave for 1½ to 2 minutes, stirring once halfway through. Drain any liquid from the bowl. Finish with fresh lemon juice and optional butter.

Reheat from Thawed (Best Texture)

  • Thaw overnight in the refrigerator in the mold. Pop into a skillet over medium heat for 2 to 3 minutes, or microwave for 45 to 60 seconds. Finish with fresh lemon juice after reheating.
    • This recipe is part of the GC Freezer Meals system. Pair it with Bourbon Chicken or Pork Adobo and Stick of Butter Rice for a complete dinner from frozen in under 5 minutes. See the full freezer meal prep guide for all the recipes.

Notes

  • Cook the broccolini slightly underdone before freezing. It will soften more during reheating. Stop cooking while the stems still have some bite.
  • Use as little water as possible to steam; ¼ cup is about right. Too much water can leave icy, soggy patches after freezing.
  • Cool the broccolini in a single layer on a sheet pan, not in a pile or bowl. Trapped steam softens it before it even goes in the freezer.
  • Always add lemon juice AFTER reheating, never before freezing. Lemon zest freezes well and can be added before freezing. Lemon juice softens the broccolini during freezing, dulling the flavor and softening the texture. Add a fresh squeeze right before eating.
  • Add Parmesan only after reheating, never before freezing.
  • Freezer Notes: Broccolini freezes for up to 2 months for best texture; it freezes faster than the proteins and starches in this batch. For vacuum sealing, freeze the portions solid first, then use a gentle or pulsing setting so the garlic and tops do not get crushed. Vacuum-sealed portions keep up to 3 months.
Troubleshooting: 
  • If the broccolini turns soggy: too much water was left in the skillet before portioning. Uncover and cook until the excess liquid evaporates, then cool before serving next time.
  • If the garlic tastes bitter: it browned too much in the oil. Keep the heat at medium and cook only until fragrant - 30 to 45 seconds.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 11g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 328mg | Potassium: 51mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2133IU | Vitamin C: 119mg | Calcium: 94mg | Iron: 1mg