Sautéed Broccoli Recipe

Trim and cut

Wash the broccoli and drain well. Trim the stem ends and cut into uniform 1–1.5 inch florets so they cook evenly. If stems are thick, peel the outer skin and slice stems into 1/4-inch coins.

Measure and season

Measure out the oil, butter, garlic, red pepper flakes, and broth. Lightly toss the broccoli with 1 tsp kosher salt so seasoning begins to penetrate.

Heat a large sauté pan or skillet over medium-high heat until hot (about 2 minutes). Add the olive oil and swirl to coat the pan.

Add the broccoli in a single layer (work in batches if necessary). Let it sit undisturbed 1–2 minutes to get a light sear, then stir or toss to sear other sides for another 1–2 minutes until bright green with a few browned edges.

Push the broccoli to one side of the pan and add the butter. When butter melts, add the sliced or minced garlic and red pepper flakes. Stir continuously for 30–45 seconds until fragrant and the garlic is just turning golden (don’t let it burn).

Pour in 1 cup of broth (or water) and immediately cover the pan with a tight-fitting lid. Reduce heat to medium and steam for 2–4 minutes, depending on floret size and your desired tenderness. Check after 2 minutes: broccoli should be tender-crisp and bright green. Steam longer for softer texture.

Uncover and increase heat to medium-high to evaporate remaining liquid, tossing the broccoli to re-sear any edges for 1 minute. Taste and adjust seasoning with more salt if needed and add freshly ground black pepper.

Remove the pan from heat. Stir in lemon juice and optional lemon zest to brighten flavor. If using, sprinkle grated Parmesan and chopped parsley; toss to combine. Scatter toasted sliced almonds on top for crunch.

Transfer the sautéed broccoli to a warm serving dish and serve immediately as a side. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat briefly in a skillet to restore texture.