Garlic Sauteed Broccoli
This vibrant, garlicky side dish brings out the best in fresh broccoli with a perfect balance of tenderness and a slight, savory crunch.
Ingredients
- •1.5 pounds (700g) fresh broccoli florets
- •3 tablespoons extra virgin olive oil
- •4 cloves garlic, thinly sliced
- •1/4 teaspoon red pepper flakes (optional)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh lemon juice
- •2 tablespoons water
Instructions
- 1
Cut the broccoli into uniform, bite-sized florets and wash them thoroughly under cold running water.
- 2
Heat the olive oil in a large skillet or wok over medium heat.
- 3
Add the sliced garlic and red pepper flakes to the oil, sautéing for about 1 minute until the garlic is fragrant and just beginning to turn golden.
- 4
Add the broccoli florets to the skillet and toss well to coat them in the garlic-infused oil.
- 5
Pour in the water, immediately cover the skillet with a lid, and steam for 3 to 4 minutes until the broccoli is bright green and tender-crisp.
- 6
Remove the lid, increase the heat slightly, and sauté for another 1 to 2 minutes to allow any excess moisture to evaporate.
- 7
Season with salt and black pepper, drizzle with fresh lemon juice, and toss one last time before serving.
💡 Chef tips
- To ensure even cooking, make sure your broccoli florets are cut to roughly the same size.
- If you prefer softer broccoli, add an extra tablespoon of water and steam for an additional minute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat quickly in a pan to maintain texture.
✅ How it should turn out
The finished broccoli should be vibrant green with tender stems, smelling intensely of toasted garlic and lemon, with a savory, slightly spicy flavor profile.