Delicious sauteed broccoli with garlic and lemon that’s perfectly tender and crisp every time. No more mushy broccoli, this side dish is easy and the best broccoli you’ll ever eat.
78 calories 7 grams of carbohydrates 5gFAT 3 grams protein 2
Sautéed Broccoli Recipe
If I had to choose one vegetable to eat every day for the rest of my life, I would have to say broccoli would be number one. Maybe even the first vegetable in my life. And, what’s not to like? It is delicious, nutritious and has various cooking methods.
one of the best things Sautéed Broccoli It just takes less than 10 minutes! Grab a bag of broccoli florets, choose your favorite herb or spice and you have the perfect vegetable side dish. It can be eaten with almost anything.
Serve it with some lemon pepper salmon, garlic shrimp, or slow cooker chicken for a meal everyone will love.
I also like to pan-sear or roast the broccoli to get all those delicious brown edges.
How do you cook fried broccoli?
Sautéing broccoli is easy and takes less than ten minutes. Here’s how to make delicious, tender-crisp sautéed broccoli every time.
- Start by heating fat (olive oil, avocado oil, or cream) in a large skillet over medium heat. Once hot, add some flavor to the oil. This will give the broccoli more flavor and make it a special dish. In this case, I like to add minced garlic and red pepper flakes for some heat. These are optional, but they add a lot. Then cook it for about 30 seconds until it’s nice and tasty. Other seasonings include ginger, dried or fresh herbs or shallots.
- Now it’s time to add the broccoli. First, cook the broccoli in oil until it takes on a bright green color and starts to brown. In my opinion, the brown part is the best part. At this point, the broccoli may look cooked, but it may still be raw and crunchy on the inside.
- To fix this, add water (or broth) and cover the skillet with a tight-fitting lid. Cook for an additional 2-4 minutes, or until the broccoli is bright green and tender-crisp. Don’t overcook the broccoli. It shouldn’t be mushy at all. You’re looking for tender-crisp broccoli that still has some texture and crunch.
- Now it’s time to season. Season with salt and pepper and then top with lemon juice, zest and Parmesan cheese if you like. Serve and enjoy!
Broccoli Seasoning and Recipe Ideas
- Add the chopped onion to the garlic and the red pepper flake mixture to the oil.
- Finish the broccoli with Parmesan cheese and capers.
- Add a few drops of sesame oil at the end to add a little nutty flavor.
- Alternatively, add chopped almonds or pistachios to the broccoli after it’s done cooking.
- Or, finish the broccoli by sprinkling some feta or goat cheese on top. Um.
- Want it spicier? Add a teaspoon of cayenne pepper to the garlic, then add red pepper flakes and/or hot sauce as desired.
What to serve with stir-fried broccoli?
In my opinion, broccoli goes with just about anything. Whether it’s your favorite chicken recipe, pasta, eggs, beans, or salad – I serve it with delicious garlic broccoli. It’s also delicious in a bowl with broccoli pellets.
With that being said, here are some favorite entree ideas:
More about broccoli
Now you know broccoli is a vegetable, but did you know it’s related to cabbage? Yes, broccoli belongs to the same family as cabbage, cabbage, cauliflower, Brussels sprouts and kale.
Broccoli resembles a small, bushy tree, and people most like to eat its flower heads (although the stems are also delicious if cut and cooked correctly). It can be eaten cooked or raw.
Broccoli’s roots date back to the sixth century BC, when it was first cultivated in the Roman Empire. It’s also healthy, rich in vitamins C, A, E and K, folate, fiber, protein, iron and calcium.
How to buy broccoli?
Broccoli is usually sold in crowns (tops only) or in crowns and stem clusters. Sometimes there are just a few heads tied together with rubber bands, sometimes the whole thing is shrink wrapped (I hate that, why do they do that?)
No matter what your grocery store is like, there are a few things you should be aware of when choosing broccoli to buy and take home.
- It should be bright green and firm to the touch.
- It shouldn’t have any florets or branches that bend or droop when you pick it up.
- It also shouldn’t be too woody or have dry stems, which will make the broccoli tough and chewy. You’ll know it’s too woody if you try to bend it and it feels hard, like wood, and won’t bend.
- Skip the broccoli with yellowing florets.
- The broccoli should feel heavy for its size.
