Sautéed Broccoli Garlic and Oil
When it comes to cooking vegetables, there are so many variations for making them! You can steam, sauté, broil, roast, pan sear, fold into pasta dishes, throw them in salads, or even grill them! My go-to with vegetables is usually roasting on a sheet pan, but lately, I’ve been obsessed with a simple steam/sauté mixture and adding freshly chopped garlic and avocado oil. This recipe for sautéed broccoli garlic and oil is easy to accomplish, requires minimal ingredients, and can be used for many different meals across the week. Broccoli is a staple in our diets and in our weekly meal prep, and has a bunch of health benefits other than it being just a “green” veggie.
Broccoli comes with incredible benefits such as folic acid, vitamins A B C and K, calcium, and is rich in fiber and potassium. Our bodies need many vitamins and minerals which are readily available for us in the foods we choose. I won’t go into my soapbox rant about multivitamins, but if we consume a variety of fruits, vegetables, and other healthy foods, we would be getting all of the essential nutrients we need instead of relying on vitamins and green powders to do the work for us. Anyway, back to the broccoli. I’ve made sautéed broccoli a few times on the stovetop only to have it turn into either a mushy mess or still be very tough to chew. After some trial and error, I’ve mastered the “restaurant style sautéed broccoli!” Here are a few tricks to employ when making this delicious side dish:
- Remember to cut the florets from the broccoli crowns relatively large, but not TOO large. Too small of florets will fall apart, and too large will not cook enough.
- Add in water! I used 1/2 cup dispersed throughout the cooking time to steam the broccoli as it sautéed so that the broccoli didn’t stick to my pan, and it helped the broccoli become soft simultaneously.
- Pour in a splash of white wine. It adds a nice acidity, and it gives the broccoli a little more flavor.
- Throw in the garlic half-way through the cooking time. In my trials of experimenting with sautéeing vegetables, throwing the garlic in too soon yields burnt garlic, so time it so that you add the chopped garlic halfway through. You’ll thank me later.
- Add a little more oil than you think. I used https://click.linksynergy.com/fs-bin/click?id=zP2QKDr*LIw&offerid=871311.10&type=3&subid=0">Get 10% Off Your First Order Of Olive Oil | By Joining The California Olive Ranch NewsletterCalifornia Olive Ranch Keto Blend* which has a blend of avocado and olive oil. It gave the broccoli a very rich and earthy flavor, but adding a drizzle here and there throughout cooking allowed the broccoli to have that “garlic and oil” texture.
Here’s a few other vegetable recipes you might enjoy:
- Pasta Primavera
- Maple and Herb Fall Squash
- Seven-Veggie Minestrone Soup
- Sautéed Garlic Green Beans
- Vegetarian Chili
Sautéed Broccoli Garlic and Oil
Beautifully sautéed broccoli in freshly chopped garlic and avocado oil. The perfect addition to any dish, pasta, or as a healthy snack.
- 2 large broccoli crowns chopped into florets
- 3 cloves garlic roughly chopped
- 4 tbsp avocado or olive oil I used
- 1/2 cup water
- 2 tbsp cooking white wine
Rinse and chop the broccoli crowns into florets and pat dry.
Start with a pan over medium heat and add the oil to the pan with the broccoli. Let sit 2/3 minutes before tossing. Add a drizzle of more olive oil on top. Toss to coat then cover.
Lower the flame slightly and add in 1/4 of the water and the cooking wine. Cover to cook for five minutes. The broccoli should begin to get soft and deep green.
Add the remaining water and cover, let sit for approximately 10 minutes. Add the chopped garlic and stir to combine. Cover and let simmer on a medium low flame for an additional 5-7 minutes. Test a few pieces to see if the break apart easily, if so, the broccoli is done.