Garlic Sautéed Broccoli (Crisp-Tender & Flavorful)
🕒 Time
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Prep: 5–10 minutes
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Cook: 8–10 minutes
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Total: ~15 minutes
🥦 Ingredients (2–3 servings)
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4 cups fresh broccoli florets (stems sliced thin)
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2–3 tablespoons olive oil (or butter for richer flavor)
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4 cloves garlic, finely sliced or minced
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¼ teaspoon red chili flakes (optional)
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Salt, to taste
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Freshly ground black pepper, to taste
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1–2 tablespoons water or vegetable broth
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Optional finishers:
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Lemon juice or zest
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Grated Parmesan
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Toasted almonds or sesame seeds
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👩🍳 Instructions
1. Prep the Broccoli
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Wash broccoli thoroughly.
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Cut florets into bite-size pieces.
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Peel thick stems slightly and slice them thin so they cook evenly.
2. Blanch (Optional but Recommended)
This keeps broccoli bright green and tender:
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Bring a pot of salted water to a boil.
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Add broccoli and cook 1½–2 minutes.
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Immediately drain and transfer to ice water.
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Drain well and pat dry.
(Skip this step if you prefer more crunch, just cook slightly longer later.)
3. Heat the Pan
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Heat a large skillet over medium heat.
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Add olive oil and let it warm (don’t let it smoke).
4. Sauté the Garlic
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Add garlic and chili flakes.
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Stir constantly for 20–30 seconds until fragrant (not brown).
5. Cook the Broccoli
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Add broccoli to the pan.
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Toss to coat in the garlic oil.
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Season with salt and pepper.
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Add 1–2 tablespoons water or broth.
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Cover and steam 2–3 minutes until crisp-tender.
6. Finish & Serve
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Uncover and sauté another 1–2 minutes to evaporate moisture.
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Taste and adjust seasoning.
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Finish with lemon juice, Parmesan, or nuts if desired.
✨ Variations
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Asian-style: Add soy sauce + sesame oil at the end.
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Cheesy: Sprinkle shredded cheddar or mozzarella and cover until melted.
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Protein boost: Toss with tofu, chicken, or shrimp.
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Spicy: Add chili oil or fresh sliced chilies.
