Sautéed Broccoli

5 from 3 votes

A bit of olive oil, garlic, and red pepper flakes turn a ho-hum side of broccoli into a dish that will have everyone asking for seconds.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: American, Italian, Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: People

1 tablespoon olive oil
1 to 2 teaspoons minced garlic
Kosher salt and freshly ground black pepper (to taste)
6 cups broccoli florets and 1-inch pieces of peeled stem (about 1 head broccoli)
Red pepper flakes (to finish, optional)

Get Recipe Ingredients

In a medium skillet with a lid, heat the olive oil over medium-high heat, then add the garlic (1 teaspoon for a milder garlicky flavor, 2 teaspoons for a full-on garlicky flavor) and swish it around for about 30 seconds until you can smell it.
Add the broccoli, stir, and toss to coat with the oil for about 2 minutes. Season with salt and pepper.
Add ¼ cup of water, cover the pan, and steam until the water is evaporated and the broccoli is tender, about 4 minutes. Sprinkle with the red pepper flakes if desired. Serve hot.

One of my favorite variations on this recipe is garlic broccoli with lemon. Simply sprinkle in 1 tablespoon of lemon juice at the end for a touch of brightness and acidity.
Another great optional ingredient is Parmesan. When you're done cooking the broccoli, turn off the heat and sprinkle the Parmesan evenly over the pan. Toss quickly to prevent the Parmesan from melting together and creating one big ball of cheese (trust me, this happens). Serve immediately!
If you're looking to simplify as much as possible, this recipe is totally doable without the garlic or the red pepper. Just skip the step where you sauté the garlic and get right in there with the broccoli.