I’ll admit, broccoli is not a vegetable that I really had while growing up. It made a rather late entry into my personal food dictionary and I’ve started cooking with it only very recently. I don’t need to tell you about all the nutritional goodness that is packed in this vegetable. I mean, it’s not a superfood for nothing.
I am all about quick weeknight dinners. I don’t like to spend a lot of time putting together my dinner after a long day at work. I have a bunch of staple, go-to recipes which I keep in rotation, and this sautéed broccoli with garlic and chilli recipe is one of my recent favourites.
This recipe is really quite simple – no complicated techniques or ingredients. It takes me about 20 minutes in all, and I love how easy it is to put together and how tasty it is. The lemon juice at the end infuses a subtle dash of acidity to the whole dish.
200 gm broccoli, cut into small florets
1 tsp olive/coconut oil
5-6 garlic cloves, finely chopped
2 tsp dried chilli flakes
Salt & pepper, to taste
- Bring some water to boil in a large saucepan. Add the broccoli florets. Cook for 2-3 minutes (I like them to have a little bite, so 2-3 minutes is enough for me, but if you like them softer, you can go up to about 5 minutes) and then dunk the florets in a bowl of ice-cold water for about a minute. Remove and drain well.
- In a non-stick pan, heat the oil on low heat. Add the garlic and the chilli flakes. Stir for a minute or so, till the garlic and the flakes start to brown.
- Now, add the broccoli florets and increase the heat to high.
- Stir and toss the broccoli around until it’s coated with the garlic and chilli.
- Finally, add the salt and a dash of pepper and stir well. You can take it off the heat after 2 minutes or so.
- Right before serving, squeeze the juice from the halved lemon over the top.
So there you have it – sautéed broccoli with garlic and chilli. And like I said, a super quick and easy dinner recipe. I like taking the garlic and chilli to a level where it’s almost bordering on burnt, but that’s just my preference. This dish would lend itself perfectly well to a side dish as well.
What’s your go-to weeknight dinner recipe? And how do you like your broccoli?
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