Garlic Butter Sauteed Broccoli

This garlic butter sautéed broccoli is tender, flavorful, and ready in less than 15 minutes. It is an easy vegetable side dish for any meal.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 8

Servings

Calories 165.1kcal

Wash the broccoli and cut it into evenly sized florets. Pat it dry with a clean towel.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the broccoli, salt, and black pepper. Cook for about 2 minutes, stirring occasionally.
Add the chicken stock and cover the skillet. Allow the broccoli to steam for 2 to 3 minutes.
Remove the lid and allow any remaining water to evaporate.
Move the broccoli to one side of the pan. Add the remaining butter and minced garlic. Cook for about 30 seconds, stirring constantly.
Toss the broccoli with the garlic butter and cook for another 1 to 2 minutes, or until tender.
Add the lemon juice, taste, and adjust the seasoning if necessary.
Serve immediately.

Cut the broccoli florets into similar sizes so they cook evenly.
Do not overcrowd the pan. This is the most common mistake people make with sautéed vegetables. Too much in the pan at once lowers the temperature and causes the broccoli to steam instead of sauté. Cook in batches if you need to.
Add the garlic near the end of cooking to prevent it from burning.
The broccoli should still have a slight bite when you take it off the heat. It will continue cooking briefly from the residual heat in the pan, so pull it just before you think it is fully done.
Fresh broccoli gives the best texture, but frozen broccoli can also be used.
This recipe works just as well with broccolini or even cauliflower if that is what you have on hand.