To preserve the broccoli’s vibrancy and texture, cooking begins with a quick boil to set the color, followed by a three-minute sauté in olive oil to prevent mushiness.Garlic delivers big flavor with little fuss — a single clove is minced and cooked briefly in hot oil before the broccoli is added, so the garlic becomes aromatic without burning.A simple seasoning of salt (and optional crushed red pepper) lets the vegetable shine, emphasizing broccoli’s natural flavor and keeping this side fast, flexible, and easy to pair with many dishes.
When you want a flavorful, versatile veggie side that’s ready in a flash, reach for this Garlicky Sautéed Broccoli recipe. It only has three essential ingredients — broccoli, olive oil, and garlic — plus water, salt, and optional crushed red pepper flakes, and it requires just 15 minutes gets the job done.
If you’d like to prep the broccoli in advance, you can do so up to three days ahead. Wash it and pat dry thoroughly, then trim the florets into 1-inch pieces. Peel the thick outer layer of the stalks with a vegetable peeler, then slice into the same size as the florets. Store in the fridge in a resealable plastic bag left slightly open to prevent excess humidity, or an airtight container lined with a paper towel to absorb moisture.
What to look for when buying broccoli
The best broccoli dishes start with the best broccoli. There are several things to look for when selecting broccoli at the grocery store or farmers market. First, the florets should be tight, compact, and deep green (possibly with a slight purplish tint); avoid heads with yellowing, which means the vegetable’s overripe. The stems should be firm but not woody — if the cut end looks dried out or brown, the broccoli is older. Any attached leaves should be crisp, not wilted.
When it comes to smell, it’s a clean, mild, earthy aroma you’re after, so steer clear of anything veering strong or sulphur-like. Finally, smaller heads often have a more tender texture and milder flavor than larger ones, which can be tough and slightly more bitter.
Notes from the Food & Wine Test Kitchen
Cutting the broccoli into uniform 1-inch florets (and slicing stems to a similar width, if using) promotes even cooking.
When you’re ready to sauté, be sure the pan is hot enough so that when the broccoli goes in it sizzles. If the pan is too cool, you’ll get steaming instead and lose some flavor.
If you like, give the dish a bright finish by squeezing in a bit of lemon juice. For added texture, try sprinkling in toasted nuts, sesame seeds, or a little lemon zest at the end.
Dining and Cooking