Description This sautéed broccoli recipe is my answer when I need a fast, healthy side dish. Garlic and lemon do a wonderful job of cutting through broccoli’s bitterness. This one is hard to stop eating! Every time I’m grocery shopping, I toss broccoli in my cart. Not necessarily because I have a plan for using it, but because I know it’s healthy and a good vegetable side to have during the week. This garlic broccoli is probably my most made broccoli recipe. It’s quick, it’s tasty, and it works really well with almost any main.
Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Ingredients
- 1 pound broccoli (about 450g)
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 tablespoon butter
- 2 to 3 lemon wedges
- Salt and fresh ground black pepper
Instructions
- Prepare the broccoli: Separate the broccoli crown from the main stalk. Use a pairing knife to cut the crown into small, bite-sized florets, about 1½ inches long. Then, use a vegetable peeler to peel away the tough outer layer of the thicker stems. Cut the peeled stems into bite-sized pieces, about 1 inch long. Keep the florets and stems separated in two piles.
- Brown the broccoli: Heat a wide skillet over medium heat, add the olive oil, then add the broccoli stems in one layer. Lightly season with salt and pepper, then leave them to brown on one side, about 2 minutes. Stir, then add the florets, another light pinch of salt and pepper, and spread them into a single layer in the skillet. Allow them to cook until they begin to brown in spots, 2 to 3 minutes.
- Add the garlic and water: Stir in the garlic and cook for 30 seconds, then pour in ¼ cup of water. Stir, then cover the skillet with a lid (or use a small baking sheet placed on top to act as a lid). Cook until the broccoli is vibrant green and tender, about 3 minutes. (Keeping the heat around medium should be fine, but reduce the heat a bit more if you notice that the broccoli is taking on too much color.)
- Stir in butter and lemon: Uncover the skillet, turn off the heat, then toss in the butter and the juice from 2 to 3 lemon wedges.
Tips
- Peel the thick stems — they become super tender and are actually many people’s favorite part!
- Browning adds great flavor, so don’t skip that initial step.
- The splash of water + lid creates steam to keep the broccoli bright green and tender-crisp.
- Butter and lemon are optional but highly recommended — they make it addictive!
- Add cheese variation: Many readers love finishing it with finely grated parmesan cheese right before serving (garlic + lemon + parmesan is a winning combo).
- Storage: Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat quickly in a skillet to bring back some texture.
Nutrition (per serving, approximate)
- Calories: 128
- Total Fat: 10.3g (Saturated Fat: 2.8g)
- Cholesterol: 7.6mg
- Sodium: 183.6mg
- Carbohydrates: 8.5g (Fiber: 3g, Sugars: 2g)
- Protein: 3.4g
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