Perfect Sautéed Broccoli
Perfect Sautéed comes together in just 15 minutes and will become your go-to side. Never dried out, perfectly tender, and lightly charred, this broccoli will entice even the pickiest vegetable eaters.
Servings: 4
Equipment
- Large skillet with fitted lid
Ingredients
- 1 large head broccoli (about 1 lb.)
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 1 to 2 tsp. fresh lemon juice
Instructions
- Cut head of broccoli into bite-sized florets (you should end up with around 6 cups). If using, slice stalk into 1/2-inch pieces, or save for another use. (Note: the stalk won't become as tender as the florets, however it's a great source of prebiotic fiber!)
- Heat oil in a large skillet with a fitted lid over medium-high. Once oil is shimmering, add broccoli and cook, uncovered, 1 minute.
- Cover and continue cooking, lifting lid to stir every 1 to 2 minutes to prevent burning, until crisp-tender and lightly charred, about 7 to 8 minutes total. Season with salt, pepper, and garlic powder. Remove from heat and spritz with fresh lemon juice.
Notes
- I also love topping with broccoli with freshly grated Parmesan or nutritional yeast (if making dairy free).
- You can use this same method with baby broccoli or broccoli rabe - just slice the stems in half, lengthwise, to ensure they become tender.
- Store leftovers in an airtight container and refrigerate for 3 days.
Nutrition
Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 0.5g | Sodium: 200mg | Fiber: 2g | Sugar: 1.5g