Broccoli Sour Cream Recipe

Trim and slice

Cut broccoli into bite-size florets, peel and halve the onion, then slice it thinly into half-moons. Mince the garlic and set aside.

Bring a medium pot of salted water to a boil, add broccoli and blanch 1 minute until bright green and slightly tender. Immediately transfer broccoli to an ice bath to stop cooking, then drain and pat dry. (This step keeps broccoli vibrant and prevents overcooking in the sauté.)

In a large skillet over medium heat, melt the butter with the olive oil until hot and shimmering. Add the sliced onion and 1/2 tsp kosher salt. Sauté, stirring occasionally, until the onion is soft and translucent and beginning to caramelize, about 6–8 minutes.

Add minced garlic and sauté 30–45 seconds until fragrant, taking care not to burn.

Add the blanched, drained broccoli to the skillet. Raise heat to medium-high and sauté 2–4 minutes, stirring, until broccoli develops a little color and is cooked through but still slightly crisp. Season with 1/2 tsp black pepper and adjust salt to taste.

In a small bowl, whisk together sour cream, Greek yogurt (if using), fresh lemon juice, lemon zest, Dijon mustard, honey, 1/4 tsp salt, 1/8 tsp black pepper, and chopped chives until smooth and homogeneous.

Taste and adjust: add more lemon for brightness, a pinch of salt for seasoning, or a touch more honey if the lemon is too sharp. Keep sauce chilled until ready to toss with vegetables.

Remove the skillet from direct high heat (keep it warm). Spoon the lemon sour cream sauce over the sautéed broccoli and onions (start with about three-quarters of the sauce and reserve some to serve on the side). Gently toss or fold until florets are lightly coated. If the pan is very hot, allow it to cool for a minute first so the sauce doesn't separate.

Sprinkle the grated sharp cheddar evenly over the coated broccoli. Return the pan to low heat (or place under a broiler for 1–2 minutes) just until the cheese melts—about 1–2 minutes on low or 1 minute under broiler—watch carefully to avoid burning.

Remove from heat, garnish with grated Parmesan (if using) and a light pinch of red pepper flakes if desired. Serve immediately with reserved sauce on the side.