What Makes This Recipe So Good
I love broccoli just about every way you can think to cook it, and sauteed broccoli is definitely high on my list. It’s so quick and simple. All you do is chop the broccoli up, sauté it in some oil, steam it quickly, then char it slightly. Roughly 10 minutes of cook time and you’ve got a delicious side for pasta, chicken, pork, or fish.The texture on this broccoli is perfect. It’s nice and tender-crisp (tender with just a little of that al dente bite), not at all soft or mushy like overcooked broccoli.Sauteed broccoli is super versatile – you can season it a thousand different ways! Ok, maybe not a thousand. But a lot, definitely. Top it with parmesan or feta, cover it in butter, sprinkle it with dried rosemary or sage or thyme or Italian seasoning. I kept it simple this time with sea salt, olive oil, red pepper flakes, and lemon juice. Feel free to make yours a little different!
Key Ingredients
Broccoli – You can sauté frozen (thawed) broccoli, but I recommend using fresh broccoli whenever possible. You’ll just get a better texture and flavor from it.Sea Salt – Definitely use sea salt over regular old table salt here. If table salt’s all you have, it’ll work, but sea salt has a deeper flavor, plus more trace minerals.Lemon Juice – A little lemon juice (and lemon zest) brightens up the sauteed broccoli. Don’t worry, though, your broccoli won’t taste overwhelmingly like lemon. If you want to skip this, you can, but I highly recommend it. For the best and easiest ways to zest your lemons, be sure to read our post All About Lemon Zest + 4 Ways to Zest a Lemon.
Chef’s Tips
Chop the broccoli florets into as evenly-sized pieces as you can. If the sizes vary drastically then the broccoli won’t cook evenly – smaller pieces will be fully cooked way before larger pieces.Add just enough water to the skillet to steam the broccoli, but don’t drown it! 2 tablespoons should be plenty, but you can add more if needed.Sauteed broccoli moves pretty quickly once you get started, so don’t wander away! You’ll want to stir pretty regularly so the broccoli doesn’t stick or burn.
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