The 10-Minute Broccoli I Make At Least Once a Week

There are three constants in my kitchen: a chef’s knife, an endless supply of garlic, and this dead-simple broccoli recipe that has been a dinner mainstay for longer than I can remember. On nights when I'm staring into my fridge wondering what to serve alongside a roast chicken or bowl of pasta, this flavorful and nourishing side dish consistently delivers.

I've been making it for so long that my hands instinctively know the steps—a quick sear for caramelization, a brief steam for tenderness, and a grand finale of garlic and chili that fills the kitchen with an irresistible aroma. The flavor comes from getting those crispy, browned edges on the broccoli while keeping the interior tender and bright green. I'll often make extra because the leftovers are just as delicious tossed into a simple pasta or grain salad the next day.

It's a decidedly simple recipe—just four ingredients (broccoli, garlic, lemon juice, and optional chili flakes) transform this rugged, cruciferous vegetable into something my kids request. My 8-year-old recently wrote for a school health project that broccoli was her favorite vegetable, and I attribute that to this recipe.

I use the term "recipe" loosely. It's really just an everyday method to get quick flavor into just about any green vegetable. While I still love trying new, elaborate dishes, it's comforting to know that on any given night, having this reliable technique in my back pocket will help me get something good and tasty on the table in minutes.

How To Make My Garlic Broccoli 

To make four servings, you'll need:

• 3 tablespoons olive oil, divided

• 8 cups (about 1 pound) broccoli florets and tender stems

• Salt, to taste

• 1/4 cup water

• 3 cloves garlic, thinly sliced

• 1/4 teaspoon red chili flakes, or to taste, optional

• Freshly-squeezed lemon juice, to taste

• Freshly ground black pepper, to taste

Heat a large (12-inch) skillet over medium-high heat. Add in 2 tablespoons of olive oil and swirl the pan to coat. Add the broccoli florets, spreading out the pieces so that most are in one layer and making contact with the bottom of the pan. Season with salt. Cook, undisturbed, until the broccoli is deeply browned on one side, about 2 minutes. Stir the broccoli and continue to sauté, stirring regularly, for 2 more minutes.

Add the water and quickly cover the pan with a lid. Cook, undisturbed, until the broccoli is almost as tender as you like it, about 2 minutes. It should still retain a bright green color.

Make a well in the center of the pan and add the remaining 1 tablespoon of olive oil. Turn the heat down to medium-low and add the garlic and chili flakes, if using, to the oil. Immediately stir everything together. Continue stirring constantly so the garlic doesn't burn. After about a minute, the garlic should be softened and the broccoli nicely flavored and perfectly tender.

Remove from the heat, drizzle with lemon juice, and season with pepper and more salt, if needed. Serve immediately.

The Versatile Veggie Method

The beauty of the steam-frying technique is that it works with practically any vegetable you have on hand. Here are some suggestions for how to adapt it for other green veggies:

• Quick-cooking greens: Spinach and tender kale (with the ribs removed) need just 1 to 2 minutes with the garlic and chili—skip the steaming step entirely.

• Green beans: Leave them whole or cut them into 2-inch pieces. Sear for 2 to 3 minutes until blistered, then steam for 1 to 2 minutes.

• Rapini (broccoli rabe): Trim the tough ends and blanch for 1 minute in boiling salted water to remove the bitterness before sautéing. Then, sauté for 3 to 4 minutes; steaming is optional but can help tenderize the stems.

• Cabbage: Slice cabbage into thin strips. Sear then sauté the slices for 5 to 7 minutes, more or less, depending on the size of cabbage pieces and desired doneness. The cabbage should be slightly charred and softened. Add a splash of water or broth halfway through for tenderness.

Read the original article on SIMPLYRECIPES