The Trick to Sautéing your Broccoli

June 14, 2017

Create The Perfect Side Dish 

I make sautéed broccoli at least twice a week. I don’t think my partner is annoyed yet. It’s just so simple, healthy and unbelievably tasty. And it goes with almost anything.

I’ve refined my version over the years, to make it as quick as possible. Including the cleanup. I’m down to one pan. I now use garlic powder instead of fresh garlic too. Which sadly means I no longer have these crispy golden pieces of garlic in there, but I do shave 3+ minutes off the prep.

My Modifications

I often add onion powder (1/2 teaspoon) and chilli flakes (good shake) to the recipe below. I’m sure there are plenty of other herbs and spices that would work too. Plus, you can add in cauliflower or straight substitute the broccoli. My cauliflower version is the same as below, I just add turmeric powder in as well. Again, so quick and healthy.

One Pan Sautéed Broccoli | 8 minutes |  makes 2 servings

The Ingredients

  • Broccoli – 2 to 3 heads
  • Olive oil – 2 to 3 tablespoons
  • Salt – 1/2 teaspoon or heavy pinch
  • Pepper – same as salt
  • Garlic powder – 1/2 a teaspoon or same as salt and pepper (you can get away with a fair bit)


There are several ways to do this, here’s the easiest. The one pan version.

  1. Rinse your broccoli and cut into small, fork size pieces
  2. Place a large pan or frying pan, with a lid, onto the stove and add 1 cup of water
  3. Turn the pan on high, add the broccoli and put the lid on
  4. After roughly four or five minutes, your broccoli should start to turn a vibrant dark green, pick a piece out to taste
  5. It shouldn’t be too soft or too crunchy
  6. Pour out any excess water but keep the broccoli in the pan, adding your salt, pepper, olive oil and garlic powder
  7. Be generous with your flavourings and toss the broccoli around the pan
  8. Should be nearly three minutes of sautéing
  9. The broccoli is ready as soon as some of the pieces char up underneath
  10. Serve with almost any meal you can think of or have as your healthy afternoon snack



Recipe by James Mcloughlin – Green Press 

image via:
Print Friendly, PDF & Email