Serves 4 to 6
Use this recipe to quickly sauté just about any vegetable, like cauliflower, Brussels sprouts, or sliced carrots. For lower-moisture ingredients like zucchini or mushrooms, skip the added water in Step 4. They won’t need it.
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Ingredients
2 lb broccoli
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced or finely chopped
½ teaspoon kosher salt, plus more as needed
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes, optional
⅓ cup water
Directions
- Wash the broccoli and drain it well. Cut any large florets into bite-size pieces. Peel the broccoli stems and slice them into thin rounds or small pieces.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring frequently, for about 30 seconds, or until fragrant but not browned. Add the crushed red pepper flakes, if using.
- Add the broccoli, salt, and black pepper. Increase the heat to medium-high and sauté for 2 to 3 minutes, stirring frequently, until the broccoli is bright green and lightly browned in spots.
- Carefully add the water and immediately cover the skillet. Cook for 3 to 5 minutes, or until the broccoli is crisp-tender and the water has mostly evaporated. For softer broccoli, cook for an additional 1 to 2 minutes, adding another splash of water if the skillet becomes dry.
- Remove the lid and continue cooking for about 1 minute, tossing the broccoli to coat it with the garlic and oil. Remove from the heat.
- Taste and adjust the seasoning with additional salt and pepper.
