Sautéed broccoli is a healthy, versatile side dish that goes well with all sorts of entrees. Although broccoli is a great tasting veggie on its own, we like to keep it interesting by including an additional ingredient or two. This recipe uses dried orange peel, a natural complement which brightens the flavor and adds a little visual contrast. Our recipe notes include a few more variations as well.Print
- 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 teaspoon fresh orange zest)
- Salt and freshly ground black pepper
- Wash and thoroughly dry the broccoli florets, then trim them so they are as uniform in size 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.
- To give this recipe a bit of an Asian flair, toss the broccoli with 1 teaspoon of toasted sesame oil and 2 teaspoons 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.