Sautéed Broccoli With Garlic
Vibrant green 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.
Servings 6
Calories 130kcal
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
Instructions
- Heat oil in a large sauté pan or skillet over medium heat. Add your broccoli and garlic. Toss After about three minutes, the garlic will become fragrant and begin to brown. Be careful not to burn it.1/2 cup of extra-virgin olive oil, 4 cups of broccoli florets, 4 cloves of garlic
- Add butter and season with salt. Stir as the butter melts. Turn the heat down to simmer. Cover and cook as the broccoli steams for about four to five more minutes. Stir occasionally as your broccoli becomes bright green and tender, but still a bit crispy.Serve and enjoy.2 tablespoons of butter, 1/4 teaspoon of salt
Notes
Watch how to make it
- Your broccoli will shrink so four cups of raw broccoli will yield about three cup 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.
Nutrition
Calories: 130kcal | Carbohydrates: 4.7g
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