Description
This simple sautéed broccoli with garlic is finished on the stovetop for perfectly crisped florets and deep garlic flavor!
Ingredients
Scale
- 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
- 1/2 teaspoon fine salt
- 1/4 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
