Sautéed Broccoli

Sautéed Broccoli


Serves 4

  • 1 bunch of broccoli, about 1 lb.

  • 4 garlic cloves, sliced

  • 4 tablespoons of oil

  • Pinch of crushed red peppers (optional)

  • Salt and pepper to taste


The Broccoli

  • Cut and discards ½ inch from base of broccoli.

  • Separate florets from the stalks and cut florets keeping them the same size.

  • Peel the outer tough membrane of the stalks and cut in slices or wedges.

  • Wash the florets and the stalks under running water; keep them separated. Set on the side.

The Cooking

  1. Over high heat, set a 6 quart sauce pot with 4 quarts of water and 1 tablespoon of salt.

  2. When water begins to boil, place the broccoli stalks in it and cook for 3 minutes. Add the florets and continue cooking for 6 minutes, from the time that it boils again.

  3. Using a slotted spoon place the broccoli in a container and set on the side.

  4. When ready to serve, combine the olive oil and the garlic in a 10 inch skillet and place over a medium heat. When the garlic turns golden in color, remove skillet from the fire, combine with broccoli, and place over medium heat, turning until the broccoli is saturated with oil.

  5. Taste for salt, add crushed red pepper and pepper to taste.

The Serving

  1. Spoon the oil and garlic on top of the broccoli, garnish with lemon and serve with hot crusty bread to dip into the juice.

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