The 5-Ingredient Broccoli Side Dish I Make Every Single Week
Broccoli is on a regular rotation on my dinner table, and that’s why I add a few heads of broccoli to my shopping cart every week. Broccoli is incredibly versatile, affordable, and lasts a long time in the refrigerator. I love that you can serve it as a creamy soup or hearty sandwiches at the center of the plate, but more often it’s easier to toss the florets into a pan as a simple sautéed side. In this recipe, I’ll teach you how to make sautéed broccoli that comes out perfectly every time.
Why You’ll Love It
Broccoli has never tasted better. Serve broccoli everyone will love with just the right amount of seasoning using a tried-and-true technique.
You can serve it with anything. Sautéed broccoli is the simple side dish that you can serve with practically any main dish. The flavor is so good, you might even be tempted to make broccoli the star.
Key Ingredients in Sautéed Broccoli
Fresh broccoli: You’ll need 12 ounces broccoli florets. If the florets are large, trim them down until they are 1- to 1 1/2-inches wide for even cooking.
Salt and pepper: Bring out the best flavor broccoli has to offer with kosher salt and black pepper.
Garlic powder: Fresh garlic will burn with this technique, so sprinkle the broccoli with garlic powder instead.
Water: Add 2 tablespoons water to the pan to finish cooking the broccoli with steam.
How to Make Sautéed Broccoli
Sauté the broccoli. Heat oil in a pan and add the broccoli, and let it cook undisturbed to encourage browning.
Steam the broccoli. Broccoli stems take a bit longer to become tender, so add a few tablespoons of water, cover, and steam until the broccoli stems are ready. Finish it with fresh lemon zest or grated Parmesan cheese if you’d like.
Storage Tip
Sautéed broccoli is best served immediately after cooking. Refrigerate leftovers in an airtight container for up to 5 days.
What to Serve with Sautéed Broccoli
Sautéed Broccoli Recipe
The crispy bits are everything.
Prep time 5 minutes
Cook time 10 minutes
Serves 4
Ingredients
3 tablespoons olive oil
12 ounces (1- to 1 1/2-inch) broccoli florets (about 5 cups)
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
2 tablespoons water
Finely grated fresh lemon zest or grated Parmesan cheese, for garnish (optional)
Instructions
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Heat 3 tablespoons olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering. Add 12 ounces broccoli florets in a single layer. Season with 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Let cook undisturbed for 2 minutes. Toss and continue cooking until browned in spots, about 2 minutes.
Add 2 tablespoons water, cover immediately, and cook until the broccoli is knife-tender and bright green, about 2 minutes. Garnish with finely grated lemon zest or grated Parmesan cheese if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days.
Further Reading
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