Italian Sauteed Broccoli Recipe

Simple and delicious!~ Broccoli steamed then sauteed quickly in olive oil and garlic.
Nothing hard about this side dish and not much of a recipe. It's a versatile start for many other recipes. Toppings for pasta with chicken, added to an omelet, can be used as a topping to a white style garlic and ricotta pizza, a casserole, quiche, broccoli added for filling for calzones or stromboli, and leftover broccoli is a great topping on a salad. Cold or hot this is wonderful!
Basic recipe:
1 head of fresh washed broccoli, leaves removed, stalks cut in small pieces, take the florets and cut up the stalks in small chunks then steam in a small amount of water, around 1/4 cup. We use a steamer but you can boil it for just a few minutes to get the dirt particles out. We like ours soft, not al dente... around 7 minutes.
In a large fry pan, add 3 tablespoons extra virgin olive oil.
Add 3 cloves of whole garlic and light brown to flavor the oil then remove it.
Add steamed broccoli.
Saute quickly to coat and fry until the broccoli is coated all over with the garlic oil around 3 or 4 minutes. Sprinkle with salt, pepper a little garlic powder to taste and red pepper flakes for heat. You can actually serve this hot of cold.


Belinda @zomppa said...

Very true - simple and versatile!

Trix said...

Often, the best things are the simple ones, and people forget that. You have reminded us! Yum.

Angie's Recipes said...

I love broccoli dente or soft, they taste great, esp. with some minced garlic.

redkathy said...

Yummy! Love the broccoli in calzones too.

Cinnamon-Girl said...

This is a favorite in our house - my Mom makes it many times a week. Sometimes tossing it with pasta and Parmesan. So easy and delicious!

5 Star Foodie said...

Very yummy with garlic!

Lazaro Cooks! said...

Perfect broccoli recipe. Delightful.


Gera @ Sweets Foods Blog said...

So yummy recipe Claudia!! Garlic always :)



Moogie said...

Yum... one of my favorite vegetables.

Drick said...

yes, indeed... simple and delish

Winelady Cooks said...

This is a great dish for summer when served cold, just add a little squeeze of fresh lemmon . . . it's easy and delicious.

Thanks Claudia,

Bridgett said...

The simple recipes are often the best ones. I love broccoli and this is the perfect way to serve it.

Emily Malloy (Ziegler) said...

I looove the simplicity of this!

Magic of Spice said...

Simple but a classic...Making me hungry:)

denise @ quickies on the dinner table said...

I'm loving the idea of this on a really thin pizza crust, under a blanket of cheeeeeeeeeeeeeeeeeze! YUM!!

Torviewtoronto said...

broccoli with garlic taste delicious
this looks yummy

Ben Scaro said...

microwaved broccoli? sorry. sounds awful.

... and certainly no water should be added. broccoli is better with the minimum added liquid possible so it remains green and with a slightly crunchy texture.

how about this:

1. heat a tbsp of olive oil in the wok on the highest heat.

2. throw in a few pinches of chilli flakes according to taste, fry until fragrant.

we do not add garlic to this as we find it a bit overwhelming. you may choose to add some about now if you like it.

3. add one anchovy whole, stir around and press it, so it melts into the oil, it will disintegrate into little pieces.

4. add 1 lb chopped broccoli with a pinch of salt and at most, a drizzle of white wine.

use NO water at all ... it softens the broccoli and wrecks its lovely texture.

5. you may add three flakes of MSG if you prefer. as we disbelieve the nonsense talked about MSG we don't mind a pinch of it. your mileage may vary.

6. cover and cook for two minutes, then let stand for two minutes more before serving.

recipe from dr biao ma of cambridge, UK