Super Simple Blanched Broccoli Recipe
This tried and true blanched broccoli recipe tastes good and is good for you! Turns your broccoli into the stuff you swoon over at restaurants. Here’s how to make perfect broccoli to add to any meal.
Print
Pin
Servings: 4 servings
Calories: 93kcal
Ingredients
- 1 large bunch broccoli (about 1 1/2 pounds) florets chopped into bite-sized pieces and stems peeled and cut into 1/2-inch thick coins
- 1 tablespoon kosher salt, plus more for seasoning
- 1 tablespoon olive oil
- 1 large shallot thinly sliced
- 2 cloves garlic thinly sliced
- freshly ground black pepper, for seasoning
Instructions
- Prepare an ice bath by filling a large bowl halfway with ice cubes then filling it with cold water. Set aside.
- Bring a large saucepan of water boil over high heat. Add the tablespoon of salt and the broccoli and blanch until a knife goes through easily, but a fork still meets some resistance, about 2-3 minutes.
- Drain broccoli through a colander then submerge in the ice bath.
- Once broccoli is cold, line a baking sheet with paper towels and place broccoli on the baking sheet and pat dry.
- Heat olive oil in a large frying pan over medium-high heat. Add shallot and garlic and cook, stirring constantly until fragrant, about 1 minute. Add broccoli and cook, stirring, until broccoli is hot about 1-2 minutes more.
- Taste and season with salt and pepper and serve.
Notes
- Make-ahead: Blanch the broccoli (through step 4) up to 3 days in advance and store it in the refrigerator until you're ready to use it.
- Variations: Feel free to experiment with different seasonings and herbs to customize the flavor of the blanched broccoli. See post for ideas.
- Frozen broccoli: Frozen broccoli does not have to be blanched before cooking.
- Overcooking: Don't overcook the broccoli during the blanching process, as it should still have a slight crunch when you remove it from the ice water bath.