Quick & Easy Sauteed Broccoli with Garlic

This crisp, tender Sauteed Broccoli with Garlic is made with fresh broccoli florets and minced garlic and ready in 15 minutes. The edges of the florets turn slightly charred in the hot pan before steaming to a bright green finish. I find this to be the most reliable way to cook broccoli on busy weeknights.

What I Learned Making This

I used to end up with either crunchy, raw broccoli or completely mushy florets. The mistake was trying to cook it entirely with dry heat in the skillet.

Now I rely on a two-step method of searing first, then adding a splash of water to steam. This guarantees perfectly cooked stems and vibrant green tops every time.

Sauteed Broccoli with Garlic Ingredients

• 1 lb broccoli crowns, cut into bite-sized florets
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/4 cup water
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of red pepper flakes (optional)
• 1 wedge fresh lemon

How To Make Sauteed Broccoli with Garlic

1. Prep the broccoli: Cut the broccoli into even, bite-sized pieces so they cook at the same rate.
2. Sear the florets: Heat the olive oil in a large skillet over medium-high heat, then add the broccoli and cook undisturbed for 2 minutes.
3. Steam the pan: Pour the water into the skillet and immediately cover with a tight-fitting lid to trap the steam.
4. Add the garlic: After 3 minutes, remove the lid, reduce the heat to medium, and stir in the garlic, salt, and pepper.
5. Finish cooking: Saute for 1 more minute until the garlic is fragrant and the water has completely evaporated, then squeeze lemon juice over the top.

Recipe Tips

• Dry the broccoli: Make sure your washed florets are completely dry before hitting the hot oil to get a good sear.
• Slice the garlic thin: Using thinly sliced garlic instead of minced prevents it from burning in the hot pan.
• Cut uniform pieces: Keep your florets relatively the same size so you do not have a mix of hard and soft pieces.

What To Serve With Sauteed Broccoli

This quick vegetable side pairs nicely with roasted chicken thighs or pan-seared salmon. You can also serve it alongside a hearty bowl of pasta or sliced steak.

How To Store

Keep leftover broccoli in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or toss it back into a hot skillet for a minute to revive the texture. Freezing is not recommended as it will become mushy upon thawing.

FAQs

Can I use frozen broccoli?

Yes, but skip the steaming step. Add frozen florets directly to the hot oil and saute until warmed through.

Why did my garlic burn?

Garlic cooks very fast and turns bitter if burned. Always add it toward the end of the cooking time once the pan has cooled slightly.

Do I have to use water?

You can use vegetable broth or chicken stock instead of water for extra flavor during the steaming step.

Nutrition

• Calories: 95 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrate: 8g
• Protein: 3g

Sauteed Broccoli with Garlic

Recipe by Paula

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Crisp, tender Sauteed Broccoli with Garlic features fresh florets and fragrant garlic. Ready in 15 minutes, this simple two-step method guarantees vibrant green vegetables with zero mush. A reliable weeknight side dish.

Ingredients

• 1 lb broccoli crowns, cut into bite-sized florets

• 2 tablespoons olive oil

• 3 cloves garlic, thinly sliced

• 1/4 cup water

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• Pinch of red pepper flakes (optional)

• 1 wedge fresh lemon

Directions

• 1. Prep the broccoli: Cut the broccoli into even, bite-sized pieces so they cook at the same rate.
• 2. Sear the florets: Heat the olive oil in a large skillet over medium-high heat, then add the broccoli and cook undisturbed for 2 minutes.
• 3. Steam the pan: Pour the water into the skillet and immediately cover with a tight-fitting lid to trap the steam.
• 4. Add the garlic: After 3 minutes, remove the lid, reduce the heat to medium, and stir in the garlic, salt, and pepper.
• 5. Finish cooking: Saute for 1 more minute until the garlic is fragrant and the water has completely evaporated, then squeeze lemon juice over the top.