Food Recipes Side Dishes Vegetable Side Dishes Garlicky Sautéed Broccoli Be the first to rate & review! Great with steak or tossed with pasta for a superfast vegetarian meal. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on March 3, 2025 Save Rate PRINT Share Close Credit: Escarole-Soup-With-Chicken-and-Rice Total Time: 15 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 1 1/2 pounds broccoli, cut into 1-inch florets 1/4 cup extra-virgin olive oil 1 large garlic clove, minced Salt Crushed red pepper (optional) Directions In a large skillet, bring 1/2 inch of water to a boil. Add the broccoli and boil just until bright green, about 4 minutes. Drain well and wipe the skillet dry. Add the olive oil and garlic to the skillet and cook over moderately high heat just until fragrant, about 10 seconds. Add the broccoli, season with salt and cook, tossing occasionally, until crisp-tender, about 3 minutes longer. Season with crushed red pepper and serve. Originally appeared: February 2007 Save Rate Print