AIP Friendly Broccolini with Lemon & Garlic
Bright, garlicky, and finished with a hit of fresh lemon, this simple skillet side proves that eating to support your immune system doesn't have to feel like a compromise. The autoimmune protocol can make weeknight cooking feel restrictive, especially when so many go-to seasonings and sauces are off the table — but this dish leans into clean, whole ingredients that are fully on plan. Broccolini gets a quick sear in olive oil until it picks up a little char, then steams just long enough to turn perfectly tender while keeping a slight bite. Thinly sliced garlic and a pinch of ground ginger go in next, building a fragrant base that makes the whole kitchen smell incredible. A splash of water, a lid, and a couple of minutes is all it takes to finish the stems through without losing that gorgeous green color. The lemon zest and freshly squeezed juice at the end tie everything together with brightness that makes the dish feel restaurant-worthy. Serves four, and it comes together fast enough to land on the table on even the busiest nights.
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Learn more →Ingredients
4 servings
- 1 lb broccolini, tough ends trimmed
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ¼ tsp fine sea salt
- ¼ cup water
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 pinch ground ginger
For serving
- flaky sea salt, to taste (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the broccolini in a single layer and cook undisturbed for 2–3 minutes, until the undersides are bright green and lightly charred in spots.
- 2
Turn the broccolini with tongs, then add the garlic and ground ginger. Cook for 1 minute, stirring the garlic frequently, until fragrant and just beginning to turn golden at the edges — watch closely, as the garlic can brown quickly.
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