Sauteed Broccoli

Sauteed Broccoli shows up in our dinners pretty regularly. Back in Jersey it was on the menu at just about all of the good Italian restaurants we went to. If you want to you can substitute Broccoli Rabe or Broccolini. We almost always go with Broccoli crowns. When you buy them feel the stems that lead up to the flowers. They need to be firm to ensure their freshness. And yeah, frozen works ok but not as good as fresh. The same preparation can be done with string beans or asparagus. As an added twist you can include strips of onion and/or crumbled up pieces of crisply done bacon.

“Cooking with kids is not just about ingredients, recipes, and cooking. It’s about harnessing imagination, empowerment, and creativity.”
– Guy Fieri

what you will need

2 servings –  The number of servings can be changed in the recipe card found below this post. Changing the amount of servings on the recipe card will automatically change the amounts of the ingredients.

• 1 large crown fresh broccoli rinsed clean
• 2 tbsp. extra virgin olive oil
• 1 pinch each of salt and black pepper
• 1 pinch red pepper flakes (optional)
• 4-6 cloves garlic – chopped
• 1/2 fresh lemon

Here is the Sauteed Broccoli “How to”

Put a large skillet on the stove at medium heat with about two tbsp. of extra virgin olive oil. Large skillet because you are going to want the broccoli to spread out a much as possible while it’s cooking. Cut the florets off the main stem then trim the length of the little stem that leads up to the floret to be as long or short as you want. Split the floret and it’s stem down the middle. Split the larger ones in half again and the small ones not at all so that result is that all the pieces are as close to being equal size as possible.

Add the broccoli to the pan and sprinkle with a pinch each of salt, black pepper and red pepper flakes. Toss it pretty often. If you don’t want any browned edges to the florets you can add a couple of tbsp. of water occasionally as the broccoli is cooking and toss them more often. As the broccoli is cooking chop 4-6 cloves of garlic, depending on the size. You can go lighter or heavier with the garlic depending how garlicy YOU want it.

When the broccoli has started to get soft push it out to the side of the pan and put the garlic in the bare spot. Spread the garlic out as much as possible and squeeze half of a  lemon on it. When the garlic starts to get soft toss and cook everything together until the broccoli is cooked as much as YOU want it. It’s real easy to multi task this as you are getting the meat etc. ready for your dinner.

Sauteed Broccoli goes great with just about anything. It  can be added to pasta for a variation of Aglio e Olio. Let your imagination run wild! Sautéed Broccoli with Garlic and Lemon is real good by it self or as an extra ingredient in lots of other dishes. Like Sautéed Cauliflower and Broccoli

Sautéed Broccoli with Garlic and Lemon

Course: Veggie

Cuisine: Italian

Prep Time: 5 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 13 minutes minutes

Servings: 2

Sautéed Broccoli with Garlic and Lemon

Print Recipe

US Customary - Metric

Ingredients

• 1 large crown fresh broccoli rinsed clean
• 2 tbsp extra virgin olive oil
• 1 pinch salt
• 1 pinch black pepper
• 1 pinch red pepper flakes
• 4-6 cloves garlic, chopped
• 1/2 fresh lemon

Instructions

• Put a large skillet on the stove at medium heat with about two tbsp. of extra virgin olive oil. Large skillet because you are going to want the broccoli to spread out a much as possible while it's cooking. Cut the florets off the main stem then trim the length of the little stem that leads up to the floret to be as long or short as you want. Split the floret and it's stem down the middle. Split the larger ones in half again and the small ones not at all so that result is that all the pieces are as close to being equal size as possible.
• Add the broccoli to the pan and sprinkle with a pinch each of salt, black pepper and red pepper flakes. Toss it pretty often. If you don't want any browned edges to the florets you can add a couple of tbsp. of water occasionally as the broccoli is cooking and toss them more often. As the broccoli is cooking chop 4-6 cloves of garlic, depending on the size. You can go lighter or heavier with the garlic depending how garlicy YOU want it.
• When the broccoli has started to get soft push it out to the side of the pan and put the garlic in the bare spot. Spread the garlic out as much as possible and squeeze half of a lemon on it. When the garlic starts to get soft toss and cook everything together until the broccoli is cooked as much as YOU want it. It's real easy to multi task this as you are getting the meat etc. ready for your dinner.
• It goes great with just about anything. It can be added to pasta for a variation of Aglio e Olio. Let your imagination run wild! Sautéed Broccoli with Garlic and Lemon is real good by it self or as an extra ingredient in lots of other dishes.