Sautéed Broccoli With Garlic and Chile
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons extra-virgin olive oil
- 1pound broccoli, cut into 1½- to 2-inch-long florets, stems sliced ¼-inch thick
- Kosher salt and black pepper
- 3garlic cloves, sliced
- Red-pepper flakes, to taste
Preparation
- Step 1
Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Step 2
Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
Private Notes
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Cooking Notes
Greg Pyke
This is delicious. I skipped the water. Put a tight lid on and removed pan from heat for 10 minutes. We like our broccoli green not gray. And still a bit crisp.
Jim
If you like oven roasted broccoli you'll get the same flavor and texture with this recipe, without the oven. Highly recommended.
Peter
A bit of fish sauce near the end gives a nice splash of umami.
Nicole
This was really good and super easy! I’ve been looking for a new recipe for broccoli and this was a great find. I was able to make it with frozen broccoli I had in the freezer - if you do that I recommend thawing the broccoli first. Looking forward to making this with fresh broccoli, but either way this is going into the rotation!
sklutecase
my fav NYT recipe. kids love it. super healthy. Easy as pie. I use coconut oil and the optional rice vinegar. can’t recommend enough.
Christine Whittington
What a great recipe! If you have a pound of broccoli--even frozen broccoli--you can make this. I thawed frozen broccoli and did not add the extra water. I added a lot of red chili flakes. I pan-fried a package of tofu in my wok, removed it to a plate with paper towel, made the broccoli, then added added to tofu back to the wok. I then added 2 T. of sesame oil and 2 T. tamari. With a rice, a superb dinner! I always get spicy broccoli with tofu at my regular Chinese restaurant--this is better!
Lorax
I made a few adjustments: I minced the garlic rather than slicing, and I adjusted the cook time. I find most broccoli recipes don't have adequate cook times, so the stems end up so crunchy they're basically raw. I like my broccoli a little softer, so I did three rounds of 2-minutes each letting the broccoli sear (stirring in between rounds). Then I cooked for 6 minutes with a lid on after adding the water. Still bright green, but much more tender! Delicious.
AM_Musgrove
Amazing! Simple. Delicious. Tastes like something from a nice Chinese restaurant !
Ellen Deffenbaugh
I love this! I use a medium then medium low flame and 2 minutes for each phase of the operation with fresh broccoli from my husband's garden.
RB
Very good!
Bill
I’m a pretty good cook. Not great but pretty good. Vegetables have always been a mystery to some degree. I mostly microwave them with some water and then drain and toss them with olive oil and seasoning. This approach was much better. Very tasty and broccoli was nicely cooked. Add this to your cooking repertoire. A basic skill..
Edie
Made according to recipe and was super delicious. Great alternative to sheet pan roasting of broccoli
Kage
Parboil it for 3 minutes first. use stems per Yung Lao.
Lorax
I made a few adjustments: I minced the garlic rather than slicing, and I adjusted the cook time. I find most broccoli recipes don't have adequate cook times, so the stems end up so crunchy they're basically raw. I like my broccoli a little softer, so I did three rounds of 2-minutes each letting the broccoli sear (stirring in between rounds). Then I cooked for 6 minutes with a lid on after adding the water. Still bright green, but much more tender! Delicious.
vraskin.
Really great way to cook brovcco I. Lemon is good, butternwould also be good. Love it!
Mike K
I used Aleppo pepper instead of regular red pepper flakes. Didn’t use enough. I also used Coconut Secret marinade. Very tasty.
no cast iron
Do it in skillet with lid
Shea
Fast, easy, perfect! Goodbye sheet pan!
Christine Whittington
What a great recipe! If you have a pound of broccoli--even frozen broccoli--you can make this. I thawed frozen broccoli and did not add the extra water. I added a lot of red chili flakes. I pan-fried a package of tofu in my wok, removed it to a plate with paper towel, made the broccoli, then added added to tofu back to the wok. I then added 2 T. of sesame oil and 2 T. tamari. With a rice, a superb dinner! I always get spicy broccoli with tofu at my regular Chinese restaurant--this is better!
MassFamilyTravelers
Suggest adding less water next time. The steaming was effective, but rendered the broccoli a bit rubbery. No need to add as much salt as they suggest, although it did add a spark of flavor.
DawnB
This is fantastic. Smaller pieces would brown more, which would be nice; some of my florets were on the large side. The combo of sautéing and steaming is my new favorite way to cook broccoli. I skipped the pepper flakes and added a sliced jalapeño. Chef’s kiss.
DawnB
One more thing: squeeze lemon over this at serving time. Yum.
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