Sautéed Broccoli

Broccoli is on a regular rotation on my dinner table, and that’s why I add a few heads of broccoli to my shopping cart every week. Broccoli is incredibly versatile, affordable, and lasts a long time in the refrigerator. I love that you can serve it as a creamy soup or hearty sandwiches at the center of the plate, but more often it’s easier to toss the florets into a pan as a simple sautéed side. In this recipe, I’ll teach you how to make sautéed broccoli that comes out perfectly every time. 

• Broccoli has never tasted better. Serve broccoli everyone will love with just the right amount of seasoning using a tried-and-true technique.
• You can serve it with anything. Sautéed broccoli is the simple side dish that you can serve with practically any main dish. The flavor is so good, you might even be tempted to make broccoli the star. 

• Fresh broccoli: You’ll need 12 ounces broccoli florets. If the florets are large, trim them down until they are 1- to 1 1/2-inches wide for even cooking. 
• Salt and pepper: Bring out the best flavor broccoli has to offer with kosher salt and black pepper. 
• Garlic powder: Fresh garlic will burn with this technique, so sprinkle the broccoli with garlic powder instead.
• Water: Add 2 tablespoons water to the pan to finish cooking the broccoli with steam.

1. Sauté the broccoli. Heat oil in a pan and add the broccoli, and let it cook undisturbed to encourage browning. 
2. Steam the broccoli. Broccoli stems take a bit longer to become tender, so add a few tablespoons of water, cover, and steam until the broccoli stems are ready. Finish it with fresh lemon zest or grated Parmesan cheese if you’d like.

Sautéed broccoli is best served immediately after cooking. Refrigerate leftovers in an airtight container for up to 5 days. 

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