Sauteed Broccoli Recipe

Prepare broccoli

Wash the head of broccoli and pat dry. Trim tough stem ends and cut into medium-sized florets (about 1 to 1½ inches). If stems are thick, peel the outer fibrous layer and slice stems into 1/4-inch coins so they cook evenly with florets.

Prep aromatics and lemon

Peel and finely mince 2 garlic cloves and finely chop 1 shallot. Zest the lemon and then cut in half and juice one half (you will use about 1/2 to 1 tablespoon juice depending on size).

Heat pan

Place a large skillet or sauté pan over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter and let the butter melt and foam, about 30 seconds. Swirl to coat the pan.

Sauté aromatics

Add the chopped shallot to the hot oil and cook, stirring, for 30–45 seconds until it becomes translucent. Add the minced garlic and cook for an additional 20–30 seconds until fragrant but not browned.

Add broccoli

Add the broccoli florets and stem slices to the pan. Increase heat to medium-high if necessary so the pan is hot and the broccoli sizzles when it hits the oil. Toss to coat the pieces with oil and aromatics for about 1 minute.

Season and steam

Sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper over the broccoli. Pour in 3 tablespoons of water, immediately cover the pan with a lid, and let steam for 2 to 3 minutes — this will turn the broccoli bright green and start softening it while preserving crunch.

Finish sautéing

Remove the lid and continue to cook, stirring or tossing, for another 2 to 4 minutes until edges have light browning and broccoli reaches your desired tenderness (tender-crisp is typical). If pan looks dry, add another 1/2 tablespoon olive oil or 1 tablespoon water as needed.

Season and flavor

Lower heat to medium, add remaining 1/2 teaspoon kosher salt (to taste), remaining 1/2 teaspoon black pepper if desired, and the pinch (1/4 tsp) of red pepper flakes if using. Add lemon zest and squeeze about 1/2 to 1 tablespoon lemon juice over the broccoli, tossing to combine. Taste and adjust seasoning.

Finish with butter and garnishes

Turn off heat and stir in remaining tablespoon of butter to give a glossy finish. Transfer broccoli to a serving bowl or plate. Sprinkle with toasted sliced almonds and 2 tablespoons grated Parmesan if using. Serve immediately.