I share my favorite skillet trick that proves How To Cook Broccoli can be quick and reliably healthy for busy weeknight meals.

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I always thought broccoli was boring until the first time garlic and extra virgin olive oil transformed it into something memorable. The aroma made me stop what I was doing, and the little bits of char turned a plain side into food people actually fight over.

I still mess it up sometimes, overcook it or forget to plate it pretty, but those happy accidents taught me a lot. This is my take on How To Cook Broccoli that actually gets seconds, and no, it’s not fussy.

Try it once and you’ll see.

Ingredients

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Crunchy, high in fiber and vitamin C, low calorie and mildly bitter.
Adds healthy fats and silkiness, helps browning, gives subtle fruitiness.
Pungent gives savory depth, low calories, may boost immunity, can burn fast.
Brightens flavor, adds tangy acid, helps balance richness and cuts saltiness.
Umami salty finish, adds protein and calcium, melts into a creamy touch.
Adds savory liquid for steaming, low cal if unsalted, avoids dryness.
Adds richness and silk, it helps brown edges, a little goes a long way.
Gives heat in small doses, lifts flavors, use sparingly if serving kids.

Ingredient Quantities

1 large head broccoli (about 1 lb), florets

2 tbsp extra virgin olive oil

1 tbsp unsalted butter optional

3 garlic cloves minced

1/4 cup low sodium chicken or vegetable broth or water

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp red pepper flakes optional

1 small lemon, zest and juice optional

2 tbsp freshly grated Parmesan cheese optional

How to Make this

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1. Wash 1 large head broccoli and cut into bite sized florets, slice the thicker stalks too so everything cooks evenly, pat dry with a towel or paper towel so the oil doesnt spit.

2. Heat a large skillet over medium high heat, add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter if using, let the fat warm but not smoke.

3. Add the broccoli in a single layer, sprinkle 1/2 tsp kosher salt over it, let it sit undisturbed 2 to 3 minutes so the undersides get some nice brown bits.

4. Toss the broccoli and push to the sides, add 3 cloves minced garlic to the pan and stir for about 30 seconds until fragrant but not burnt.

5. Pour in 1/4 cup low sodium chicken or vegetable broth or water to deglaze the pan, scrape up those browned bits and immediately cover with a lid to steam for 2 to 3 minutes until broccoli is crisp tender.

6. Remove the lid, turn heat up a little so the liquid evaporates quickly, toss the broccoli so it gets coated and a bit glossy.

7. Season with 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you like heat, taste and add a pinch more salt if needed.

8. Zest and squeeze 1 small lemon over the broccoli if using, toss to combine for a bright finish.

9. Turn off the heat, sprinkle 2 tbsp freshly grated Parmesan cheese on top if using and give it one last toss so it melts slightly, serve right away.

Equipment Needed

1. Large cutting board (for trimming and slicing the stalks)
2. Sharp chef’s knife, it’ll make quick work of the broccoli
3. Large skillet with a tight-fitting lid (12 inch is great)
4. Tongs or a sturdy spatula for tossing and flipping
5. Measuring spoons plus a 1/4 cup measure
6. Microplane zester or fine grater for lemon zest and Parmesan
7. Small bowl or ramekin for the lemon juice and grated cheese
8. Paper towels or a clean kitchen towel to dry the broccoli before cooking

FAQ

Q: How long should I sauté the broccoli so it is tender but still has a little bite?

A: About 6 to 8 minutes total. Start on medium high to get some color for 3 to 4 minutes, then add the 1 4 cup broth and cover 1 to 2 minutes until fork tender, uncover and cook off any liquid. It depends on floret size though so check early.

Q: Can I use frozen broccoli instead of fresh?

A: Yes, but thaw and pat it very dry first or it will steam and get soggy. You can also cook from frozen, just expect a bit more water and a slightly softer result, so skip or reduce the added broth.

Q: How do I get those crispy browned edges without burning the garlic or stalks?

A: Use a roomy skillet and high heat, dont crowd the pan, add garlic just after the broccoli starts to color so it wont scorch. Let pieces sit a bit between stirs so they brown.

Q: I want this vegan, any easy swaps?

A: Swap butter for extra olive oil or a neutral oil, use vegetable broth not chicken, and skip the Parmesan or sprinkle nutritional yeast or a little toasted sesame for savory flavor.

Q: How should I store leftovers and reheat them?

A: Cool quickly and store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet on medium for a couple minutes to bring back some crispness. Microwave will work but it gets softer.

Q: My family hates spicy food, can I leave out the red pepper flakes and still have good flavor?

A: Absolutely. Leave them out and bump up lemon zest and juice at the end and add a pinch more salt or a sprinkle of grated Parmesan to make it pop without heat.

Sautéed Broccoli Recipe (Easy & Delicious!) Substitutions and Variations

Broccoli (1 large head): swap for frozen broccoli florets (thaw a little, same cook time), broccolini or baby broccoli (they cook faster so cut time), or cauliflower florets for a milder bite.
Extra virgin olive oil (2 tbsp): use avocado oil or light olive oil for higher heat, canola or grapeseed for neutral flavor, or melted butter/ghee for richness — use same amount.
1/4 cup low sodium chicken or vegetable broth or water: use dry white wine for brightness (same volume), regular broth if you don’t have low sodium, or just water plus a pinch more salt if needed.
Freshly grated Parmesan (2 tbsp): swap for Pecorino Romano for a sharper salty punch, grated Asiago, or nutritional yeast for a vegan option (use 1 to 2 tbsp); you can also skip it and squeeze lemon over at the end.

Pro Tips

– Dry the broccoli really well before it hits the pan. If theres surface water the oil will spit and you wont get a good sear, use a salad spinner or pat with towels and let them sit a minute so hidden moisture evaporates.
– Slice the stalks to the same thickness as the florets so everything cooks at the same rate, thicker pieces need more time and end up mushy while thin ones burn. If you want faster browning cut pieces a little smaller than you think.
– Wait to add the garlic until after the broccoli has started to brown, garlic burns fast and turns bitter, so add it briefly and move it around quickly. If you want a milder garlic flavor, smash whole cloves and remove them before serving.
– Dont crowd the pan, work in batches if needed, and after you steam the broccoli remove the lid and crank the heat so the liquid evaporates and the florets get glossy. Finish with lemon zest and a sprinkle of Parmesan for contrast, or a small pat of butter right at the end for extra richness.

Sautéed Broccoli Recipe (Easy & Delicious!)

Recipe by Nikoli Athen

0.0 from 0 votes

I share my favorite skillet trick that proves How To Cook Broccoli can be quick and reliably healthy for busy weeknight meals.

Servings

servings

Calories

138

kcal

Equipment: 1. Large cutting board (for trimming and slicing the stalks)
2. Sharp chef’s knife, it’ll make quick work of the broccoli
3. Large skillet with a tight-fitting lid (12 inch is great)
4. Tongs or a sturdy spatula for tossing and flipping
5. Measuring spoons plus a 1/4 cup measure
6. Microplane zester or fine grater for lemon zest and Parmesan
7. Small bowl or ramekin for the lemon juice and grated cheese
8. Paper towels or a clean kitchen towel to dry the broccoli before cooking

Ingredients

1 large head broccoli (about 1 lb), florets
2 tbsp extra virgin olive oil
1 tbsp unsalted butter optional
3 garlic cloves minced
1/4 cup low sodium chicken or vegetable broth or water
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes optional
1 small lemon, zest and juice optional
2 tbsp freshly grated Parmesan cheese optional

Directions

Wash 1 large head broccoli and cut into bite sized florets, slice the thicker stalks too so everything cooks evenly, pat dry with a towel or paper towel so the oil doesnt spit.
Heat a large skillet over medium high heat, add 2 tbsp extra virgin olive oil and 1 tbsp unsalted butter if using, let the fat warm but not smoke.
Add the broccoli in a single layer, sprinkle 1/2 tsp kosher salt over it, let it sit undisturbed 2 to 3 minutes so the undersides get some nice brown bits.
Toss the broccoli and push to the sides, add 3 cloves minced garlic to the pan and stir for about 30 seconds until fragrant but not burnt.
Pour in 1/4 cup low sodium chicken or vegetable broth or water to deglaze the pan, scrape up those browned bits and immediately cover with a lid to steam for 2 to 3 minutes until broccoli is crisp tender.
Remove the lid, turn heat up a little so the liquid evaporates quickly, toss the broccoli so it gets coated and a bit glossy.
Season with 1/4 tsp freshly ground black pepper and 1/4 tsp red pepper flakes if you like heat, taste and add a pinch more salt if needed.
Zest and squeeze 1 small lemon over the broccoli if using, toss to combine for a bright finish.
Turn off the heat, sprinkle 2 tbsp freshly grated Parmesan cheese on top if using and give it one last toss so it melts slightly, serve right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.