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One pan, three ingredients, and 15 minutes is all this sautéed broccoli requires! The key to perfect sautéed broccoli is two-fold. First, you need to steam the broccoli, then you need to brown the broccoli by sautéeing it. This two-step process results in perfectly tender, not mushy, broccoli.
A 3-Ingredient Recipe
- Broccoli florets: look for plump head of broccoli without any discoloration. Make sure to wash the florets well to remove any dirt or sand.
- Garlic: slice the garlic (instead of mincing it) for a mild, soft garlic flavor. It also browns slower, so the risk of burning is much less!
- White sesame seeds: totally optional but they add a nice nutty flavor and crunch.
- Pantry ingredients: I don’t count olive oil, salt or pepper towards the ingredient count. These should always be on hand!
Let’s Walk Through the Two-Step Process
Steam the Broccoli
Bring ½ cup water to a boil in a large sauté pan (be sure to bring to the water to a boil with a lid on the pan, otherwise the water will evaporate).
Using a large sauté pan is important—large pan=more surface area for more browning. And remember, browning equals flavor!
While the water heats up, cut the broccoli into medium-sized florets, keeping some of the stem for crunchy texture.
Add the broccoli to the pan and cover; steam for 3 minutes. This step is all about cooking the broccoli—the next step is all about browning.
Cook the Water Off
Remove the lid and continue to cook until all of the water has evaporated out. Make sure the pan is mostly dry before adding the olive oil.
Sauté the Broccoli
Add the oil and garlic to the pan—cook until the broccoli is crisp-tender and the garlic is golden brown. This will take 3–4 minutes. It’s important to stir the broccoli occasionally, but not too often. You want the broccoli and garlic to take on some nice color.
Stir in the sesame seeds (if using) and season with salt and pepper; cook 1 minute. And done!
Test Kitchen Tips
- You can absolutely skip the sesame seeds or swap in your favorite toasted nut or seed. Try sliced almonds, pepitas or sunflower seeds.
- In addition to the black pepper, feel free to throw in some red pepper flakes for even more kick.
Storage and Reheating Leftovers
This sautéed broccoli recipe is a great meal prep recipe. Make a few batches of it at the beginning of the week then reheat for breakfast with scrambled eggs, toss over a salad for lunch, or serve with easy broiled salmon for dinner.
Store cooked broccoli in an airtight container in the refrigerator for up to 4 days.
To reheat sautéed broccoli you can either zap it in the microwave for a minute on high or toss in a nonstick skillet and heat over medium-high until warmed through.
Serving Ideas
Drizzle with an herby sauce like this homemade chimichurri. Paired with a steak—this is a dream meal for me!
If you’re pairing this with an Asian main-dish, cook the broccoli in toasted sesame oil or peanut oil and finish with a splash of soy sauce.
And for a super simple weeknight meal, pair this broccoli side dish with my Pan-Seared Chicken Breast and pan sauce. Delicious and satisfying!
More Simple Vegetable Sides
Sautéed Broccoli with Garlic
Description
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Ingredients
- 1 pound broccoli, cut into 1-inch florets
- 2 tablespoons extra-virgin olive oil
- 2 large cloves garlic, thinly sliced
- 1 teaspoon sesame seeds
- Kosher salt and cracked black pepper
- Crushed red pepper flakes, optional
Instructions
- Add ½ cup water to a large sauté pan, cover and bring to a boil over high heat. Add 1 pound broccoli florets, cover and steam until nearly crisp-tender, 3 minutes. Uncover and continue to cook until water is evaporated.
- Add 2 tablespoons oil and 2 sliced cloves garlic to skillet, decrease heat to medium-high and cook until broccoli is crisp-tender and garlic is starting to brown, 3–4 minutes.
- Stir in 1 teaspoon sesame seeds and season with salt and black pepper (and red pepper flakes if you prefer); cook 1 minute.
- Season with additional salt to taste and serve immediately.
Equipment
Notes
Nutrition
Comes out perfect every time!