|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 4g||14%|
|Total Sugars 2g|
|Vitamin C 74mg||372%|
|*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.|
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!
Click Play to See This Easy Two-Step Sautéed Broccoli Recipe Come Together
"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
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
Gather the ingredients.
Rinse the broccoli well under cool running water.
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.
Place the prepared broccoli in a large pot and add water to cover and about 1 teaspoon of salt.
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.
Drain the broccoli thoroughly in a colander in the sink, shaking it to remove most of the water.
Heat the olive oil in a large skillet over medium heat and cook the garlic for 1 minute until it is fragrant.
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.
Sprinkle the broccoli with the lemon juice and season with salt and pepper to taste. Serve immediately.
- 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.
- 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