Name: Sautéed Broccoli With Garlic
Prep time: 5 min
Cook time: 10 min
Ingredients: 1/2 cup of extra-virgin olive oil; 4 cups of broccoli florets; 4 cloves of garlic (sliced); 1/4 teaspoon of salt; 2 tablespoons of butter

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This sautéed broccoli recipe is made with fresh garlic. It’s so delicious, you’ll probably never go back to boring steamed broccoli again.

It’s really high time I share this cherished recipe with you. This sautéed broccoli side dish has been a favorite at our family dinners for as long as I can remember, earning rave reviews from all who taste it.

Its irresistible flavors and nutritious goodness make it a true winner.

Who could resist the vibrant green crisp tender broccoli in a luscious blend of oil and garlic? Add butter and a little salt, and even the pickiest eaters will be devouring their greens.

Not only is this recipe quick, nutritious and flavorful, but it also pairs well with almost every one of my main dish recipes. And if (and that’s a big if) there’s any leftover, you can also save it for tomorrow.

I’ll keep it in the fridge to use the next day to make a broccoli frittata or fun and tasty bacon and egg cups for brunch.

Ready to make this sautéed broccoli recipe? Let’s go.

Ingredients

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Using fresh ingredients is what makes this recipe so especially yummy.

• Look for broccoli that is tight and firm to the touch and dark green in color. Avoid pieces that are limp, turning yellow, or wilting.

Store the broccoli unwashed in loose or perforated bags in the crisper drawer of your refrigerator. Wash the broccoli right before you’re ready to cook.

• Here’s a tip for preparing the garlic: after you slice it, let it sit for at least 10 minutes before cooking.

When garlic is sliced, it releases a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.

When the garlic sits for 10 minutes after slicing, it dramatically increases the expression of allicin in the garlic.

• Finally, I like to use extra-virgin olive oil (EVOO) as I believe it has a superior taste to other oils when making this recipe. And I also love that it might be one of the most nutritious fats on the earth.

Choose a certified extra-virgin olive oil in a dark colored bottle.

I often use California Olive Ranch. Most stores in the U.S. carry it, it’s COOC certified, and it’s reasonably priced.

Okay, let’s get cooking.

Instructions

*Free printable recipe card is available at the end of the post.

First, heat oil in a large sauté pan or skillet over medium heat. Add your broccoli and garlic. After about three minutes, the garlic will become fragrant and begin to brown. Be careful not to burn it.

Then finish it with butter and season with salt. Stir, cover and cook and let the broccoli just steam on a low simmer for about four to five more minutes.

Stir occasionally as your broccoli becomes bright green and tender, but still a bit crispy.

But why stop at just one delicious dish? While this sautéed broccoli holds a special place in our hearts, it’s just one of many mouthwatering recipes in my collection of vegetables and salads sure to win over even the toughest critics.

Pro tips and recipe notes

Your broccoli will shrink so four cups of raw broccoli will yield about three cups when cooked.
Today, I have cut florets for this recipe. You can cut your pieces two or three inches long with the stems if you prefer. It’s best to cut all the pieces into similar sizes so they cook evenly.
Need to make this dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance.
If you like it a little spicy, sprinkle on some red pepper flakes. Yum.
According to the USDA, leftover cooked vegetables will keep in an airtight container in the refrigerator for 3-4 days.

Enjoy! Let me know if this becomes your favorite broccoli recipe. It’s easy enough for weeknight dinners and impressive enough to serve to guests.

More nutritious broccoli recipes

Gluten free chicken and broccoli stir-fry – I use sautéed broccoli in this dish. Chicken and broccoli in a mouthwatering sauce is easy to make at home, but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.

Easy creamy broccoli cheddar soup – This quick soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth.

One pot paleo stir-fry – This is a stir-fry of marinated chicken with kale, broccoli and sweet potatoes in a beautiful white wine lemon butter sauce. So flavorful. So perfect.

Stir Fry Chicken With Sugar Free Teriyaki Sauce (Gluten Free And Low Carb) – This one-pot stir fry chicken is nourishing and quick with lots of vegetables and tender chicken.

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