Name: Italian Broccoli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

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!

Italian broccoli on white plate with fork.

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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.

Sauteed garlic broccoli in pan on blue background.

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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.

Closeup shot of broccoli floret held by fork.

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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