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Brighten up your mealtime with this quick recipe for sautéed broccoli with orange peel, a vibrant side dish that’s as nutritious as it is delicious. Ready in just minutes, this versatile recipe pairs the fresh, crisp taste of broccoli with a zesty twist of orange, making it the perfect complement to any main course. Check the recipe notes for some additional flavor combinations if you want to experiment to find your favorite.
Notes From the MGC Kitchen
We like to give broccoli more flavor by sautéing it in garlic-infused oil and adding dried orange peel for a winning flavor combination. Orange peel is a natural complement to broccoli that not only brightens its flavor but adds visual appeal, as well. Although you can buy dried orange peel in the spice aisle, we like to make our own. We’ve found our homemade version has a fresher, more intense citrus flavor, and it’s more economical too.
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- BROCCOLI FLORETS: To achieve the crisp-tender texture of this recipe, we recommend using fresh broccoli florets. You can achieve the same flavor profile using frozen, but the texture will definitely be different.
- VEGETABLE OIL: We recommend using a neutral oil like canola or avocado for sautéing the broccoli to avoid overpowering the orange flavor.
- GARLIC: This dish uses a single clove of garlic to flavor the cooking oil and it’s discarded before adding the broccoli.
- DRIED ORANGE PEEL: We always make our own dried orange peel and keep it on hand in the refrigerator for a variety of dishes. It’s very easy to do and keeps a long time in a tightly sealed jar. You can substitute fresh orange zest as well. The quantity is listed in the recipe.
How to Make Sautéed Broccoli With Orange Peel
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREPARE THE BROCCOLI: Wash and thoroughly dry the broccoli florets, then trim them so they are as uniform in size as possible.
FLAVOR THE OIL: Heat the oil in a large frying pan over medium heat. Add the garlic, sauté for 1-1/2 minutes, then remove it from the pan and discard.
SAUTÉ THE BROCCOLI: Raise the heat to high and add the broccoli. Cook, stirring constantly, until the broccoli turns bright green, about 2 minutes. Reduce the heat to medium-high, add the water and orange peel, and season with salt and pepper. Continue cooking, stirring constantly, until the broccoli is tender, about 2 minutes more.
Flavor Variations
- ASIAN-STYLE: To give this recipe a bit of an Asian flair, toss the broccoli with 1 teaspoon of toasted sesame oil and 2 teaspoons of sesame seeds just before serving.
- ITALIAN-STYLE: For a distinctive Italian flavor profile, replace 1 teaspoon of the water with balsamic vinegar (this will darken the broccoli) and add a pinch of crushed red pepper.
- LEMON-BUTTER: For a third variation, just before serving, squeeze a wedge of lemon over the broccoli and toss it with a tablespoon of melted butter.
What to Serve With Sautéed Broccoli
Sauteed broccoli is a super versatile side dish that goes well with a ton of main courses. Here are some ideas to get you started:
SEAFOOD: Broccoli complements the delicate flavors of fish well. Try it with roasted salmon, baked cod, and baked stuffed shrimp.
CHICKEN: This is a classic pairing! Sauteed broccoli goes great with anything from simple roasted chicken thighs or grilled chicken breasts to options like chicken breasts with orange pan sauce or barbecue chicken meatloaf.
MEAT: Beef, pork, or lamb can all be delicious with broccoli. Consider pairing it with grilled pork tenderloin, a juicy steak, or pan-seared lamb chops.
Sautéed Broccoli with Orange Peel
Ingredients
- 3/4 to 1 lb broccoli florets
- 1-1/2 tablespoons vegetable oil
- 1 clove garlic, quartered
- 2 tablespoons water
- 1 tablespoon dried orange peel, or 1 to 2 teaspoons fresh orange zest
- Salt and freshly ground black pepper
Instructions
- Wash and thoroughly dry the broccoli florets, then trim them to be as uniform in size as possible. To avoid splattering, it's important that the florets are as dry as possible.
- Heat the oil in a large frying pan over medium heat. Add the garlic, sauté for 1-1/2 minutes, then remove it from the pan and discard.
- Raise the heat to high and add the broccoli. Cook, stirring constantly, until the broccoli turns bright green, about 2 minutes.
- Reduce the heat to medium-high, add the water and orange peel and season with salt and pepper. Continue cooking, stirring constantly, until the broccoli is tender, about 2 minutes more.
Notes
Flavor Variations:
- To give this recipe a bit of an Asian flair, toss the broccoli with 1 teaspoon of toasted sesame oil and 2 teaspoons of sesame seeds just before serving.
- For a different flavor profile, replace 1 teaspoon of the water with balsamic vinegar (this will darken the broccoli) and add a pinch of crushed red pepper.
- For a third variation, just before serving, squeeze a wedge of lemon over the broccoli and toss it with a tablespoon of melted butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this the other night to serve with roasted salmon fillets and steamed rice. I substituted orange zest and flavor was really nice with the broccoli. I’m going to try making your dried orange peel soon so I can use that next time.