Master a simple technique and make this delicious sautéed broccoli with crisp-textured edges and a tender bite. It’s full of flavor, with plenty of olive oil, garlic and Parmesan cheese. Serve it as a side dish or toss with pasta — it’s an easy crowd-pleaser!

A white skillet with sautéed broccoli florets, topped with grated cheese. A wooden spoon rests on the pan, holding a wedge of lemon. The sautéed broccoli dish sits on a beige cloth on a light surface.
Crisp-tender sautéed broccoli with lemon, garlic and Parmesan cheese.

This recipe will show you how to sauté broccoli perfectly. One you master this technique, try it with other sturdy vegetables like green beans or garlicky broccoli rabe.

The broccoli is quickly pan-seared and then briefly “steamed” so that it has a pleasantly crisp texture on the outside, but tender on the inside when you take a bite. And the broccoli keeps its beautiful vibrant green color because it cooks in minutes.

Is it better to saute or just boil broccoli? Honestly, both methods are great but yield different results. Sautéed broccoli has a slight edge on taste, in my opinion. That’s because you kind of get the best of both worlds — crisp brown edges and tender broccoli when you take a bite.

My pan-sautè method offers an alternative to baking or my recipe for roasting broccoli. Simply sauteed broccoli is simple and flavorful, with an appetizing aroma of garlic.

Bunches of fresh broccoli in a colander, with a bottle of olive oil, red chili flakes and garlic cloves to the side.
Minimal ingredients are all you need to cook sauteed broccoli.

Prepping broccoli for sautéeing

During my restaurant chef training, I learned the best way to cut and trim broccoli for cooking. Once you master the steps, you’ll be slicing up bunches of broccoli like a pro.

  • The tender part of the broccoli stalk is completely edible. The trick is trim off the tough ends and slice the remaining tender stems thinly so they cook evenly along with the florets.
  • Slice the broccoli tops into florets that are about as wide as your index finger. This is the perfect size to ensure they’ll cook tender-crisp quickly and stay bright green.
  • Broccoli heads and a knife on a cutting board.
    Trim off and discard the tough ends of the stalk.
  • Broccoli heads and stems with a knife on a cutting board.
    Slice the floret tops away from the tender stem.
  • A knife and cutting board topped with sliced broccoli stems.
    Slice the stem crosswise 1/2-inch wide.
  • Broccoli florets on a cutting board, with a knife laying on the side.
    Slice tops into florets about as wide your finger.

How to sauté broccoli, step by step

  • A nonstick skillet filled with broccoli florets.
    1. Start by choosing your largest skillet. A 12-inch pan is best because it has more surface area for searing the broccoli. Heat the pan, then add the olive oil, salt and broccoli in one layer.
  • A skillet with sauteed broccoli inside.
    2. Cook the broccoli, undisturbed, until it sears to a golden brown, which takes 5-8 minutes depending on your stove.
  • A nonstick pan with seared broccoli spears and a teaspoon of grated garlic.
    3. Stir the broccoli around, then add the garlic, chili and 1/4 cup water. Lower the heat to medium and cover the pan. Cook 5 minutes, or just until you can easily pierce a broccoli stem with the tip of a sharp knife.
  • A skillet full of sauteed broccoli, with a hand grating cheese over the top.
    4. Serve with lemon and grated cheese, or

Season it up

Sautéed broccoli doesn’t really needs nothing else added to it, but you definitely have options when it comes to seasoning. Broccoli tastes good with any type of fat, like olive oil, butter and cheese, as well as ingredients that have bright, acidic flavor. The naturally robust texture of broccoli is also good with crunchy things — think toasted breadcrumbs or sesame seeds.

A white pan full of sauteed broccoli, with grated cheese on top and a wooden spoon and lemon wedges on the side.
4.99 from 70 ratings

15-Minute Sautéed Broccoli with Garlic and Parmesan

Karen Tedesco
Master a simple technique and make this DELICIOUS sautéed broccoli with crisp edges and a tender bite! The broccoli has a ton of flavor, with olive oil, garlic and Parmesan cheese.
Print Recipe Pin Recipe Leave a Review
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
 

  • 4 tablespoons (60 ml) extra virgin olive oil
  • 6 cups (450 g) broccoli florets and tender stems, from about 1 (1.5 pound) bunch
  • ½ teaspoons kosher salt
  • 1 teaspoon grated fresh garlic or minced garlic
  • ½ teaspoon crushed red chili pepper, or to taste
  • ¼ cup (60 ml) water

To serve:

  • 1-2 fresh lemon wedges
  • Freshly grated Parmesan cheese

Equipment

Instructions
 

  1. Place a large (12-inch) nonstick skillet over medium-high heat until the pan is hot. Heat the pan over medium-high heat for a few minutes, just until a drop of water sizzles on contact.
  2. Add the olive oil, broccoli and salt to the pan. Arrange the pieces in one layer on the bottom of the pan as much as possible — this will help them sear better. You don't want to add the garlic at this point or it will burn.
  3. Cook the broccoli without stirring 5-8 minutes, until the broccoli is nicely browned on one side. Shake or stir the broccoli around and lower the heat to medium.
  4. Add the water, garlic and chili flakes. Cover the pan and cook 5 minutes, or just until the broccoli is bright green and the stalks can be pierced with the tip of a sharp knife.
  5. Transfer the broccoli to a serving dish. Squeeze the lemon wedges over the broccoli and sprinkle with the grated cheese.

Notes

  • You’ll need 6 cups of florets, which is about 1 large head of broccoli (about 1 1/2 pounds before trimming). Frozen broccoli won’t crisp as well, but will still taste good.
  • Cooked broccoli will keep refrigerated 3-5 days. You can also freeze it up to 1 month, but the texture will not be as crisp when reheated.

Nutrition per serving

Calories: 45kcal Carbohydrates: 1g Protein: 1g Fat: 1g Sodium: 296mg Fiber: 1g Sugar: 1g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

Save to Pinterest
Tried this recipe?A star rating takes 5 seconds and helps more people find it.