Quick Sauteed Broccoli

This has become one of my go-to side dishes when I am grilling in the summer. I guess I could make it, too, on the grill in a cast iron skillet, but I make it in the kitchen while the grilled meats are resting.

I just buy two broccoli crowns, which seem to be much more popular these days than the whole bunches they used to sell.

  • Cut the crown into individual stems—you don’t get the really tough larger stem with these crowns
  • Cut the stems into small slices all the way up to the floret—my husband claims to hate the stems, but will eat them this way
  • Saute in 2-4 tablespoons olive oil over medium-high heat, tossing and stirring for about 5 minutes, without browning
  • Pour over 1/4 cup chicken broth and 1 teaspoon garlic paste
  • Toss and stir, then let the broccoli continue to cook until the liquid is evaporated, about 5-10 more minutes

Never cover the skillet to keep the broccoli bright green


Serve immediately. I would call this a crisp-tender broccoli, and you could cook it longer if you want a softer vegetable.


Author: Barbara

I have a PhD in American Literature, taught in higher education for over twenty years, and directed two Centers for Instructional Technology before retiring.


Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.