Learn how to make the most delicious Sautéed Broccoli Recipe! This recipe for sautéed broccoli uses garlic and olive oil and takes only a few minutes to prepare. Of course, you must try sautéing your broccoli if you want to know how to make broccoli that your entire family will enjoy; it’s simply the finest!
In this quick side dish, broccoli goes nicely with chicken, fish, pasta, and whole grains. It’s a colorful and tasty method to prepare broccoli that can eat in various ways (even with a fork straight from the pan!).
How To Make Sautéed Broccoli Recipe
And today, I am showing you how to cook Sautéed Broccoli Recipe most deliciously. It is a sautéed broccoli recipe that cooks with garlic and olive oil. It is so tasty, so easy to make, and dare I say, and it’s borderline addictive.
Now, because this recipe comes together so quickly, I like to have my ingredients prepped and ready to go before I get to the stove, which doesn’t take long since we only need a few ingredients.
- 2 tbsp. olive oil (extra virgin)
- 4 cups broccoli florets (1 head of broccoli)
- 1/4 cup water
- 4-6 garlic cloves, chopped salt, and pepper
- In a large sauté pan, heat the olive oil over medium heat. Add the garlic and a pinch of salt to the pan and cook until fragrant (about 30-60 seconds).
- Season the broccoli with salt and pepper and sauté for 2 to 3 minutes.
- Cook for another 3 to 5 minutes, or until the broccoli is soft, after adding 1/4 cup of water. Remove the lid and continue to cook until all of the liquid has evaporated from the pan.
- Adjust seasonings, serve and enjoy!
Serving: 1cup | Calories: 97kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 82mg | Calcium: 49mg | Iron: 1mg
How To Make Sautéed Broccoli Recipe (Procedures)
So I have one head of broccoli that I’ve washed, and I’m going to separate the florets from the stems. We’re not going to need the branches for this recipe, but you don’t have to toss them. Instead, you can save them and use them in very simple recipes like my broccoli stem soup.
Or you can give them a quick sauté with a little garlic and olive oil and then scramble them into your eggs or your omelets.
Or just put them on top of the salad as an easy way to get in some more Greens and a little extra fiber. As for the fluoresce, you want them to be fairly equal in size so that they all cook simultaneously.
Read Also: How To Prepare Spinach Frittata
I like to cut the big fluoresce in half, working from the stem up, and then once I get to the actual Crown, I pull it apart. This way, none of the little fluoresce break, or you don’t get any crumbles from the broccoli. It’s a really easy, clean, neat way to cut your broccoli, and one head of broccoli should get you about four cups of florets.
Now, the next ingredient I need is some fresh garlic, anywhere between four to six cloves, depending on how big your garlic cloves are or how much you like garlic.
We like garlic here, so I usually go towards the higher end. Now, the easiest way to get your garlic out of the skins is just to lay it on your cutting board.
Put your knife right over the top and give a gentle, firm tap, and it splits the skins, and then they Peel right off. So once I’ve got them all peeled, I’m just going to give them a rough chop, and the garlic is ready to go.
Other than my garlic and broccoli, all I need for this recipe is some salt, pepper, extra Virgin olive oil, and then a little bit of water. And if you like heat, some red pepper flakes would be a great addition, but I usually skip it since I want to make this for the family.
Now, to Cook the broccoli, I’ve got a nice big non-stick skillet heating up over medium heat. You don’t want the heat to get too high because you risk burning the garlic, so you want something towards medium medium-low, depending on your stove. Now once the pan has heated up, I will add my olive oil to the pan.
I’m using two tablespoons of olive oil. It doesn’t look like a lot for all of this broccoli, but it’s all you need. You need enough to get the garlic cooking and get the broccoli coated.
If you wanted a little more liquid without the oil, you could even add a splash of water to the pan, and that would get the job done. So once the oil is hot, I will add my garlic to the pan.
I like to give the garlic a little pinch of salt, mix it around and let it go for about 30 seconds. You’re just looking for the garlic to do a little dance in the pan. You’re going to see it’s going to become fragrant very quickly. But, again, we don’t want it to Brown. I’m ready to add the broccoli, so goes my broccoli, along with a little more salt and some black pepper.
Now, I gently toss the broccoli with the oil and the garlic. You want everything to get mixed well, and I’m just going to let this go for about two minutes.
And in that short period, you will notice that the broccoli goes from a dull green to a bright, vibrant green. Once you have arrived, you are ready to add your water. So I’ve got a quarter cup of water going into the pan, and then I’m just going to pop the lid on.
Now the broccoli is going to steam for a little bit. I’m going to set my timer anywhere between three and five minutes. If you like your broccoli soft and tender, go closer to five minutes.
If you tend to like it a little more Al dente with a little bite to it, you want to come down to around the three-minute Mark. Now, if you enjoy really simple recipes like the one I’m sharing today, let me know by liking the video. If you haven’t already subscribed to the channel, your feedback helps me clarify what type of content is most importantly helpful to you.
So I do appreciate that. Now you’ll see, when I remove the lid, the broccoli is this beautiful, bright, vibrant green, and it is fork-tender just like this. So that’s how you know it’s pretty much ready to go. I like to let it go for another 30 to 45 seconds at this point to allow any leftover water that’s in the pan to evaporate out. From here, you are ready to serve and enjoy your Sautéed Broccoli Recipe.
And if you’re cooking it up on the weekend doing meal prep, which I often do, then once it cools, transfer it into an airtight container, and it will last in your fridge happily for up to five days. I cannot wait for you to give this recipe a try. I will see you all back here—next time with some more clean and delicious cheers.