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    Home » Vegetables

    Quick Simple Sautéed Broccoli With Garlic

    Published: Apr 30, 2025 · by Natalie · This post may contain affiliate links. Please read our privacy policy. · 2 Comments

    RECIPE PRINT PIN

    Sautéed broccoli with garlic and oil is an Italian classic side loaded with garlic - at least in my family - and it’s delicious! So simple to make and it’s good hot, warm, or even cold. It’s a perfect side for your table that everyone will enjoy.

    Sautéed broccoli with garlic and crushed red pepper.

    My aunt (Zia) Julia would make a big skillet of sautéed broccoli with garlic and oil and heavy on the garlic and olive oil. It was so good, I bet if President H.W. Bush tasted it, he probably would have switched his comment, “I do not like broccoli” to “I love broccoli”. 

    How to make sautéed broccoli with garlic video

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    Slice the broccoli in spears

    You want to slice the broccoli in spears. This not only makes a nice presentation but also allows the garlic and crushed red pepper to get caught in all the nooks and crannies of the broccoli. The stems are good for you too.

    I recommend peeling the stem of the large head of broccoli for a softer texture. You don't want tough stems.

    A spear of broccoli with the bottom peeled.
    Broccoli being sliced into spears.
    Broccoli sliced into spears on a cutting board.

    How long to cook the broccoli

    I’m a fan of broccoli being cooked until it’s olive green because that’s the way I had it growing up. I’m not a fan of the crunchy broccoli in a dish. If it’s raw and being used for dipping then that’s a different story. The dip coats it and for a second, makes you forget you’re eating rabbit food. Of course, there are exceptions to this but in this case, sautéed broccoli with garlic tastes better when the broccoli is cooked.

    You can cook it for as long as you like. This recipe - actually recipes in general - are guidelines. You are the master of your kitchen. If it’s cooking and not baking, do what pleases you.

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    Anyhow…my aunt would serve these spears of delicious broccoli with loads of garlic clinging to it. She wasn’t a fan of crushed red pepper so that’s where I added my spin.

    When she served the broccoli, it was limp and the color was an olive green. Again, some like it bright and stiff but in this case limp is better. Trust me, and get your mind out of the gutter.

    Minced garlic and crushed red pepper on a broccoli spear.

    I suggest using three to four cloves of garlic but of course, you can use as much as you want. You can slice the garlic to give this dish a milder garlic taste rather than a stronger one if using minced garlic.

    I prefer minced because I like the stronger flavor and how the garlic gets caught in the broccoli making each bite super delicious and garlicky. I also use four or more cloves making sure the vampires keep their distance.

    Minced garlic and crushed red pepper.

    The sauce is made from water and oil which usually don’t mix, but in this case they go well together. The water is used to steam and the oil adds richness and flavor. Keep the pot covered so the water doesn’t evaporate. We need it to create the “sauce”.

    Don’t forget to add salt. I use diamond crystal kosher salt. Whatever you use, salt to your taste. This dish needs salt to taste good.

    One more thing, if your broccoli has leaves on it, don’t waste them. Cook them. Add them to the skillet. They’re loaded with good stuff. So do the body good and eat them.

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    Sautéed broccoli with garlic and crushed red pepper.

    QUICK SIMPLE SAUTÉED BROCCOLI WITH GARLIC

    PRINT RECIPE PIN RECIPE SAVE RECIPESaved!
    Sautéed broccoli with garlic and oil is an Italian classic side loaded with garlic - at least in my family - and it’s delicious! So simple to make and it’s good hot, warm, or even cold. It’s a perfect side for your table that everyone will enjoy.
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Author: Natalie Gregory

    Ingredients

    • 1 large head broccoli approx. 1 pound
    • ¼ cup extra virgin olive oil See Notes
    • 3 - 4 cloves garlic minced or chopped
    • ¼ - ½ teaspoon crushed red pepper
    • ½ cup water
    • Kosher salt to taste
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    Instructions

    • Peel off any rough parts of stems. Cut the broccoli into spears.
    • In a large skillet over medium high heat, add oil, garlic, and crushed red pepper. Shake the pan gently to spread them out or simply use a utensil to do it. Sauté until fragrant. I tip the skillet to collect the oil and "fry" the garlic and red pepper for a few seconds.
    • Add the broccoli spears and a few good pinches of salt.
    • Add the water and cover again, as it will steam. Gently shake again and lower the heat to medium low. If you have an induction top, simply stir the broccoli after adding the water then cover.
    • Let it cook for about 15 to 20 minutes until the broccoli is olive green and softened.

    Notes

    Sometimes I like to drizzle a little more extra virgin olive oil after the broccoli is cooked. My aunt used to do that, and it's so good. It's optional, but you may want to try it.
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    Nutritional Information

    I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

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    Reader Interactions

    Comments

    1. TONY

      June 05, 2023 at 4:47 pm

      A simpler was is to steam, then post garic olive oil over the top.

      Reply
      • Natalie

        June 07, 2023 at 11:05 am

        Yes, you could do that. I like to steam the broccoli with the garlic and chili to infuse flavor in the broccoli rather than coat it. This is the way my family does it. 🙂

        Reply
    5 from 3 votes (3 ratings without comment)

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