Sautéed Broccoli

Sautéed broccoli is a classic and tasty side dish, as well as very simple to prepare. Here’s the recipe:

Ingredients

• 1 kg of broccoli
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Red chili pepper (to taste)
• Salt as needed
• Water for boiling the broccoli

Preparation

1. Start by cleaning the broccoli. Separate the florets from the stalks and trim any woody parts from the stems. Thoroughly wash the broccoli under running water.

2. Bring a pot of salted water to a boil, then add the broccoli and cook for about 5-7 minutes, or until they are al dente. They should not become too soft, otherwise they will fall apart in the pan.

3. Meanwhile, in a large pan, heat the extra virgin olive oil and add the peeled and crushed garlic cloves (you can also slice them if you prefer). If you like it spicy, add the red chili pepper at this point.

4. Drain the broccoli, but save some of the cooking water.

5. Remove the garlic from the pan as soon as it turns golden, then add the drained broccoli. Sauté in the pan for a few minutes, adding a bit of the cooking water if necessary to prevent sticking.

6. If desired, you can lightly crush some of the broccoli florets during sautéing, to ensure they absorb the oil and garlic better.

7. Adjust the salt and, once the broccoli has taken on color and is well flavored, turn off the heat.

8. Serve the broccoli hot as a side dish for meats, fish, or as a main course for a vegetarian option.

Curiosity

In Italy, the method of sautéing in a pan is very common for many types of vegetables. This method gives the vegetables a more intense flavor and a pleasant texture, combining the softness of steaming or boiling with the slight crispiness of pan-frying. Moreover, stirring the broccoli with olive oil and garlic enriches them with Mediterranean aromas.