This tried and true method works for any vegetable that is not a leafy green (i.e. spinach), and turns your steamed broccoli into the stuff you swoon over at restaurants.
Thinking Ahead: You can blanch the broccoli up to 1 day in advance. Once cooled to room temperature, cover and refrigerate until you are ready to serve.
Super Simple Sautéed Broccoli
- 1 large bunch broccoli florets chopped into bite-sized pieces and stems peeled and cut into 1/2-inch thick coins
- 2 tablespoons olive oil
- 1 large shallot thinly sliced
- 1 clove garlic thinly sliced
- Bring a large saucepan of heavily salted water to a boil over high heat. Add broccoli and blanch until a knife goes through easily, but a fork still meets some resistance, about 1 to 2 minutes. Drain and spread in a single layer on a large plate or baking sheet to cool.
- Heat olive oil in a large frying pan over medium-high heat. Add shallot and garlic and season with salt and pepper. Cook, stirring constantly until just starting to brown, about 1 minute. Add broccoli and cook, stirring, until broccoli is hot. Serve.