Italian Broccoli with garlic and olive oil is one of the simplest and most versatile side dishes you can make! The fresh broccoli and golden garlic are a perfect match and takes just 15 minutes to make!
When it comes to sides, it doesn’t get any simpler than Italian sauteed broccoli with garlic and oil.
It’s the perfect side to almost any main course and even the pickiest of eaters enjoy it!
How to make it
- Begin by breaking the head into florets and chop into roughly equal size pieces.
- Bring a pan filled with 1″ of water to a boil. Add in broccoli and close lid leaving slightly ajar.
- After about 2-3 minutes of cooking, the broccoli will turn bright green. Remove from heat and strain broccoli in a colander.
- Leave the broccoli in the colander and dry the pan of any residual water.
- Chop 5 cloves of garlic as shown. If you like more garlic go for it!
- Saute the garlic in a 1/4 cup of olive oil over medium heat for 2 minutes or until lightly golden.
- You do not want to burn the garlic, but definitely want to get a little bit of color like shown to get maximum flavor!
- Add in the broccoli and saute for 3-5 minutes more. Move the pan around and mix with a wooden spoon to thoroughly coat with the garlic oil mixture. Add 1 tsp of kosher salt, mix and remove from heat. Drizzle some extra virgin olive oil on top right before serving.
Top tips
- Get the garlic golden – this really makes all the difference. To ensure the garlic turns golden without burning start the heat at low and gradually increase it. Sometimes adding chopped garlic to a hot pan can result in burned garlic very quickly.
- Steaming the broccoli – Only a few minutes are needed, but it really helps to avoid a long saute process, that can result in charred broccoli that’s still not cooked enough on the inside.
- Seasoning – salt is crucial to cooking any veggie, 1 head of broccoli will need about 1 tsp of kosher salt, but by all means, add more or less according to personal preferences. Also if you use cheese or anchovies they are both quite salty so adjust accordingly.
More great sides
- Sauteed spinach with garlic – Baby spinach with garlic, olive oil, and hot pepper flakes.
- Green beans with tomato sauce – Classic stewed green beans in garlicky tomato sauce.
- Sauteed balsamic mushrooms – Butter and balsamic infused mushrooms.
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Italian Broccoli
Ingredients
- 1 large head of broccoli cut into florets
- 5 cloves garlic sliced
- 1/4 cup olive oil
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
Instructions
- Chop broccoli into florets. Chop 5 cloves of garlic.
- Bring 1″ of water in lidded pan to boil. Cook broccoli for 2-3 minutes with lid slightly closed until bright green and strain in colander.
- Dry off pan and saute garlic over medium heat in a 1/4 cup of olive oil until golden (about 2 minutes). Add broccoli to pan and saute for 3-5 minutes, mix well with spoon and thoroughly coat the broccoli with the garlic.
- Season with 1 tsp kosher salt, mix and remove from heat. Drizzle a couple tablespoons of extra virgin oil on top before serving. Enjoy!
Notes
- Adjust salt to taste – only 1 tsp kosher salt was used.
- Add a 1/4-1/2 tsp of crushed red pepper flakes during last 30 seconds of garlic sauteing process if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am definitely going to make your version of broccoli. I am completely discouraged after trying so many recipes touting “roasted” vegetables. Ummm, I am of Sicilian descent and have no interest in the fad of roasted a/k/aburned vegetables. I will definitely try your recipe and will write back with my opinion … I do so very much enjoy your recipes and your show.
We hope you enjoy this one, Andrea. Let us know how it turns out. You may also want to look at the Italian Broccoli salad which is served cold.
Made recipe as is for a side to my creamy pesto chicken Gnocchi, perfect!!
Hi Creig, thanks for the comment and so happy you enjoyed!
Hi. Can we use frozen broccoli? Thanks!
Hi Teo, you can use frozen broccoli but fresh is better if you can find it.
Excellent work. Each recipe that I tried has been great. The recipes remind me of growing up in an Italian household filled with smells of garlic, tomato sauce ( or gravy)etc. Can’t wait to try the baked breaded artichokes recipe for Thanksgiving.
Hi Ann, thanks for the comment and so happy you’re enjoying the recipes. Hope you enjoy the artichokes too!
The best recipe!! Came out delicious. I am so happy yo have found your site because evey recipe I have made so far has been slamming. Thank you
Hi Rosalina. Glad you enjoyed the broccoli and all the other recipes!
Thanks for the quick clarification ! I am making it now !
Hi. Is the steaming option in addition to or replacing the 2-3 minutes in an inch of boiling water?
Hi. The 2-3 minutes with a bit of water is the steaming option. Basically, after steaming it, you only have to cook the broccoli in the garlic and oil and for a few more minutes.
This was very good! Very easy and came out perfect! I knew you would have a recipe for this and it did not disappoint! Will be making broccoli like this from now on. I appreciate the photos, tips and add ins if you like them. Next time will try adding lemon zest. My husband’s mother always had a plate of broccoli with garlic, lemon and olive oil to greet him when we went to see her! Thanks so much..
Hi Sandy, I’m so happy you enjoyed this one, and thanks for the comment. Adding lemon to this is wonderful!
Very simple, quick and garlicky side dish. Just the way I like. Love the pictures and the step-by-step. Thanks for sharing this.
Thanks so much. Really appreciate it!
I love those generous slices of garlic! How delicious. All of your addition ideas sound fabulous — especially the chili flakes!
Thanks! Tried to give some options on this one.