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Sautéed Broccoli with Garlic

Sautéed Broccoli with Garlic - The Must-Try Healthy Side!

Sautéed Broccoli with Garlic is a quick, nutritious side dish bursting with flavor.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Vegetarian
Calories: 150

Ingredients
  

For the Broccoli
  • 1 bunch Broccoli Fresh broccoli crowns yield best flavor and nutrition.
For Sautéing
  • 2 tablespoons Olive Oil Essential for sautéing.
  • 2 tablespoons Water Creates steam to tenderize the broccoli.
For Flavor
  • 2 cloves Garlic Fresh minced garlic infuses deep flavors.
  • 1 teaspoon Kosher Salt or Sea Salt Enhances taste and balances flavors.
  • 1/2 teaspoon Black Pepper Adds warmth and hint of spice.
  • 1 teaspoon Lemon Zest Brightens dish with refreshing citrus note.
Optional Enhancements
  • 1/4 cup Grated Parmesan Cheese Adds creaminess and depth.
  • 1/4 teaspoon Crushed Red Pepper Flakes Optional for a spicy kick.

Equipment

  • Cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Begin by cutting fresh broccoli into bite-sized florets and rinse under cool water.
  2. In a large cast-iron skillet, pour in olive oil and heat it over medium heat for about 2 minutes.
  3. Carefully arrange the broccoli florets flat side down in the skillet and sauté them for about 3-4 minutes.
  4. Gently stir the broccoli and continue cooking for another 2 minutes until bright green and crisp-tender.
  5. Pour a small splash of water into the skillet and quickly cover it with a lid for 2 minutes.
  6. Remove the lid and add in minced garlic, stirring for about 30 seconds to allow flavor infusion.
  7. Sprinkle the sautéed broccoli with kosher salt and black pepper to taste, and toss everything together.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 11gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 200mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 150mgCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.

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