Sautéed Broccoli

Sauteed broccoli

The Spruce

Prep: 10 mins
Cook: 16 mins
Total: 26 mins
Servings: 4 servings
Nutrition Facts (per serving)
133 Calories
11g Fat
9g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 133
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 362mg 16%
Total Carbohydrate 9g 3%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 3g
Vitamin C 74mg 372%
Calcium 52mg 4%
Iron 1mg 5%
Potassium 350mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're in search of a green vegetable side dish, then look no further. This simple but delicious preparation produces perfectly cooked broccoli florets every time. A little olive oil, garlic, and lemon juice are all of the seasoning you need, but feel free to jazz it up with other ingredients if you like.

This two-step sautéed broccoli recipe produces a wonderful bright green color and crisp-tender texture. It's the perfect side dish for many main dishes, including grilled steak, roasted chicken, meatloaf, or a pork roast. Once you know how to make broccoli using this method, you'll never look back!

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"This recipe for crisp-tender, flavorful broccoli is great! You essentially blanch, drain, and toss the broccoli in a pan with olive oil, garlic, seasonings, and lemon juice. It's a great side dish for any entree and is light, yet filling. The touch of lemon juice at the end adds a lovely finish to this dish." —Victoria Heydt

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Ingredients

  • 1 pound fresh broccoli

  • 1 teaspoon kosher salt, more to taste

  • 3 tablespoons extra-virgin olive oil

  • 2 cloves garlic, minced

  • 2 teaspoons fresh lemon juice

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Rinse the broccoli well under cool running water.

    Broccoli in a colander
     The Spruce Eats
  2. Cut the broccoli into individual florets. Cut the stems into pieces roughly the same size as the florets. If the stems have a tough skin, peel them using a vegetable peeler.

    Chopped broccoli on cutting board
     The Spruce Eats
  3. Place the prepared broccoli in a large pot and add water to cover and about 1 teaspoon of salt.

    Broccoli in a pot with water
    The Spruce Eats 
  4. Bring the broccoli and water in the pot to a boil over high heat. Then reduce the heat to low and simmer the broccoli for 3 to 4 minutes or until the broccoli is just crisp-tender.

    Broccoli in a pot of water
    The Spruce Eats
  5. Drain the broccoli thoroughly in a colander in the sink, shaking it to remove most of the water.

    Cooked broccoli in a colander
    The Spruce Eats 
  6. Heat the olive oil in a large skillet over medium heat and cook the garlic for 1 minute until it is fragrant.

    Garlic cooking in oil in a frying pan
    The Spruce Eats
  7. Add the drained broccoli to the skillet with the garlic and oil and cook for 3 to 5 minutes, stirring frequently, until the broccoli is glazed and tender.

    Broccoli sauteed in frying pan
    The Spruce Eats 
  8. Sprinkle the broccoli with the lemon juice and season with salt and pepper to taste. Serve immediately.

    Broccoli on a plate
    The Spruce Eats 

Tips

  • When broccoli is boiled, especially for a long period of time, it will turn an unappetizing gray-green color, become limp, and the flavor will be lost. You want to cook it until the vegetable is just tender, but is still green and still has a bit of bite to it.
  • Cooking the broccoli in a large amount of water reduces the bitter sulfur taste it can sometimes have and makes it taste fresh and clean. Then cooking it quickly using a dry-heat method such as sautéing or roasting retains the color and makes the vegetable a bit sweeter.

Recipe Variations

  • For a little spice, add red pepper flakes or a pinch of cayenne pepper
  • Add a touch of salty umami with a drizzle of soy sauce
  • A few gratings of Parmesan cheese or a sprinkle of nutritional yeast add a cheesy flavor