Remember last week in the asparagus with creamy orange sauce post how I went on and on about how I struggle with finding simple, healthy and tasty vegetable recipes? Well, I stumbled across another solution last week!
Behold: steam-sautéed broccoli! I’m sure plenty of folks have been using this quick technique for years, but I am giddy with excitement over it.
The broccoli gets lightly sautéed in the pan, a small amount of flavorful liquid is added before putting the lid on, and the broccoli steams up right in the pan!
I used chicken broth for the liquid and that combined with the garlic infused oil you sauté the broccoli in made it so shockingly delicious.
I came across this quick recipe in a new cookbook I found at the library that is filled 100% with only vegetable recipes. It is chock-full of gorgeous color photos, which is essential for a quality cookbook perusal. The author almost didn’t include this recipe because it was just a way to cook broccoli that she had been doing for years and it is so simple she didn’t even really consider it a recipe. But her sister requested it’s inclusion and I am so happy she did. No more plain steamed broccoli in my house!
- 1 tablespoon olive oil
- 2 small cloves or 1 large clove of garlic, thinly sliced
- 1 bunch of broccoli, crowns cut into bite-sized florets and stalks peeled and diced, kept separately
- 3 tablespoons vegetable or chicken broth
- Salt and pepper to taste
- Place the oil and the garlic in a large skillet or pan then place over medium heat. When the garlic begins to sizzle, add the diced broccoli stalks to the pan and cook for about 1 minute while stirring.
- Add the broccoli florets to the pan and stir to combine the broccoli with the garlic oil. Cook the florets for 3 minutes, or until the broccoli turns bright green in color.
- Add the broth then reduce the heat to medium-low. Cover the pan. Let the broccoli steam for about 5 minutes, or until the broccoli is desired tenderness. Season with salt and pepper according to taste.