Sautéed Broccoli with Garlic and Chilli

Sautéed Broccoli with garlic

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.

Sautéed Broccoli with Garlic

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.

Ingredients:

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
Lemon, halved

Preparation:

  1. 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.
  2. 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.
  3. Now, add the broccoli florets and increase the heat to high.
  4. Stir and toss the broccoli around until it’s coated with the garlic and chilli.
  5. Finally, add the salt and a dash of pepper and stir well. You can take it off the heat after 2 minutes or so.
  6. 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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Hi! I am Shirsha, and welcome to Sage & Bloom. I am a textbook introvert, and a hopeless dreamer! 🌻 Lover of books, rainy days, chilled white wine, fresh flowers, and personality tests! ✨

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