Garlic Sauteed Broccoli
A vibrant and flavorful side dish that turns humble broccoli into an irresistible treat with aromatic garlic and a hint of lemon.
Ingredients
- •1 large head broccoli, cut into bite-sized florets (about 4 cups)
- •3 tablespoons extra virgin olive oil
- •4 cloves garlic, thinly sliced
- •2 tablespoons water
- •1/4 teaspoon red pepper flakes (optional)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 teaspoon fresh lemon juice
Instructions
- 1
Rinse the broccoli florets thoroughly and pat them dry with a clean kitchen towel to ensure they sear properly rather than steam.
- 2
Heat the extra virgin olive oil in a large skillet over medium heat.
- 3
Add the thinly sliced garlic and red pepper flakes to the oil, stirring constantly for about 1 minute until the garlic becomes fragrant and lightly golden, being careful not to let it burn.
- 4
Carefully add the broccoli florets to the skillet, tossing them well so they are coated in the garlic-infused oil.
- 5
Pour in the 2 tablespoons of water and immediately cover the skillet with a lid to let the broccoli steam-cook for 3 to 4 minutes until bright green and tender-crisp.
- 6
Remove the lid, stir in the kosher salt and black pepper, and continue to saute uncovered for another 2 minutes until any remaining moisture evaporates and the edges of the broccoli are slightly caramelized.
- 7
Turn off the heat, drizzle the fresh lemon juice over the broccoli, give it one final toss, and serve immediately.
💡 Chef tips
- For extra savory depth, you can sprinkle a tablespoon of toasted pine nuts or sliced almonds over the broccoli just before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet.
✅ How it should turn out
The finished broccoli should be bright emerald green with lightly charred edges, smelling intensely of garlic and fresh citrus, with a tender-crisp texture.