Are you ready to elevate your broccoli game? This simple sautéed broccoli with garlic recipe is finished on the stovetop for perfectly crisped florets and deep garlic flavor!
I love an easy side dish that elevates a weeknight meal. Sautéed broccoli is one of those veggie-based sides that's packed with flavor as well as nutrients, specifically vitamin C, folate and dietary fiber. It starts with classic cooked broccoli, then is finished off in the skillet with flavorful garlic and a sprinkle of salt and pepper.
Ingredients in Simple Sautéed Broccoli
This sautéed broccoli recipe uses just 5 ingredients, including salt and pepper!
- A large head of broccoli - look for odorless broccoli heads that have tight florets that are bluish-green in color without mushy or discolored spots. Store fresh broccoli in your refrigerator for up to five days.
- Fresh garlic cloves, minced or thinly sliced
- Extra virgin olive oil
- Salt & black pepper
How to Perfectly Sauté Broccoli
The key is to steam the broccoli first. I love this method because the majority of the cooking is done in the Instant Pot, then it's finished off on the stovetop for that perfect texture and flavor. If you don't have a pressure cooker, you can also watch my video about blanching on the stovetop!
Plan for about 5 minutes of pan time for the broccoli after steaming or blanching. I love just a little bit of crisp on the florets, and the garlic really cooks into the broccoli, infusing every bite with flavor!
1. Steam or blanch the broccoli. Steaming the broccoli takes about 9 minutes. To blanch, boil broccoli for 2-3 minutes and then submerge immediately in a large bowl of ice water to stop the cooking process.
2. Separate the florets. Once the broccoli has been cooked, separate the florets from the stem and chop the florets into bite-sized pieces. I like to save the stem to thinly slice and sauté separately.
3. Sauté the broccoli with garlic. Add the chopped broccoli florets to a large skillet (non-stick, non-toxic) or cast iron skillet along with the olive oil, minced garlic, salt and pepper. Toss well to distribute ingredients using a wooden spoon or tongs. Sauté over low to medium heat for five minutes to allow the garlic to become fragrant and infuse the broccoli with flavor. Toss throughout so the garlic doesn’t burn.
4. Serve immediately. Store leftover broccoli (once fully cooled to room temperature) in an airtight container in the refrigerator for up to four days.
Important Tip
For best results, do not overcook the broccoli! If anything, undercook it when steaming it since it will continue to cook in the skillet. No one wants soggy overcooked broccoli - trust me!
Serving Suggestions
This easy sautéed broccoli recipe is one of my favorites because of its fresh flavor using such minimal ingredients. Serve as a healthy side dish by itself or pair with quinoa, orzo, pasta or rice.
Feel free to season this flavorful broccoli further with crushed red pepper flakes, fresh herbs or Italian seasoning. You can also add some brightness with lemon juice or lemon zest!
More Easy Broccoli Recipes
There are different ways to prepare and enjoy this healthy veggie besides this recipe!
This recipe is so simple that it's totally safe for almost any dietary preference or allergy. It's gluten-free, vegan (no meat, dairy, or eggs!), soy-free, grain-free, refined sugar-free, paleo, Whole30-friendly and nut-free.
Make it and tag me on Instagram so I can see your perfect sautéed broccoli and be sure to drop a review below!
Print
Simple Sautéed Broccoli with Garlic
- Total Time: 15 minutes
- Yield: 2-4 1x
- Diet: Vegan
Description
This simple sautéed broccoli with garlic is finished on the stovetop for perfectly crisped florets and deep garlic flavor!
Ingredients
- 1 large head of broccoli, steamed until al dente (I love using this instant pot method or the blanched method here)*
- 3 tablespoons extra virgin olive oil
- 2 large cloves garlic, minced or thinly sliced
- ½ teaspoon fine salt
- ¼ teaspoon ground black pepper
Instructions
- Once the broccoli has been steamed (don't overcook!), separate the florets from the stem and chop the florets into bite-sized pieces. I save the stem to thinly slice and sauté separately.
- Add the chopped broccoli florets to a non-stick, non-toxic skillet or cast iron skillet along with the olive oil, garlic, salt and pepper. Toss well to distribute ingredients using a wooden spoon or tongs. Sauté over low to medium heat for five minutes to allow the garlic to become fragrant and infuse the broccoli with flavor. Toss throughout so the garlic doesn’t burn.
- Serve immediately as a side by itself or pair with quinoa, orzo, pasta or rice.
Equipment
Buy Now → Notes
For best results, do not overcook the broccoli. If anything, undercook it when steaming it since it will continue to cook in the skillet. No one wants soggy overcooked broccoli - trust me!
Store leftover broccoli once fully cooled to room temperature in an airtight container in the refrigerator for up to four days.
- Prep Time: 10
- Cook Time: 5
- Category: side dish
- Method: stovetop
Kristin Gaughan says
I switched up our typical steamed broccoli for this and it was a huge hit, especially for my 5 year old and 18 month old 🙂 Love it!
Elaine Gordon says
Aw! Thanks so much, K! So happy you all enjoyed it! Thank you for the five star rating too! XO, Elaine