Sautéed Broccoli | How to Cook Broccoli to Perfection!

Sautéed Broccoli | How to Cook Broccoli to Perfection!


– Hi, it’s Lisa with an Appetizing life, and I like to have a few recipes that are in my back pocket
that will go with just about anything, that are really versatile. So I’m going to share with you today my recipe for sauteed broccoli. This recipe uses fresh broccoli, and it’s seasoned with salt and pepper. Sauteed in a little extra virgin olive oil and you finish it off
with fresh lemon juice, a little fresh lemon zest
and for a little bit of heat if you want, some crushed
red pepper flakes. (upbeat electronic music) So let’s get this going, there’s a little process
we have to do with the broccoli so when you saute it, it won’t be too hard. Think back to when you were a kid and your mom or dad made your broccoli and it was just not good, right? (laughs) I mean, it was boiled to within an inch of it’s life and maybe
it had a little salt and pepper on it if you were lucky. This deserves a little bit
better treatment than that. I’ll show you how. So you might get the
whole head of broccoli in the store, but my market
had it in the stem. So I’m just going to show you what to do. We’re going to cut off the little florets because that’s what we’re going to use. You can use your hand, or
you can use your knife again. And you just want to make it into little bite size pieces. (crunching) Now don’t throw this away. I know it’s not that pretty,
but we can shave this off and I promise you you’re going to love it. It’s delicious. We just need to clean it up a little bit. You want to cut off the tougher ends. That’s really where the toughness is. Now what I like to do to
help get things started is just to take off
those little stalks that are sticking out. Then I like to take my peeler and just shave it down. And if you’re wondering how far to peel or what it should look like, you can see that just
looks a little bit softer, a little smoother. Now I know that seems
like it’s a lot of work but honestly, trust me. This is really really delicious. Take the time to do it. If you don’t like it, you can tell me. I won’t be offended, but it’s good. Now we’re just going to
come in and make slices. Se how easily my knife is going through? After you’ve prepped the broccoli, you’re going to wash it and drain it and dry it really well. Prep your garlic. And I will be using
three cloves of garlic. You can add more if you want. Wash your lemon really well and we’re going to take some of the zest. Now don’t go too far, because if you get the white pith, it’s very bitter. So you just want to stay
right on the surface so you can get that. I’m going to get the juice of one lemon. And just a quick note because
I have done this myself, zest the lemon first before
you try to squeeze it because trying to do it
the other way around. Not good. So everything’s prepped and measured out so now we’re going to blanch the broccoli. And I have about a
hefty tablespoon of salt that I’m going to put in there. And I’ve prepared an ice bath that after I let this cook in the water and make it a little bit softer, I’m going to dip it into the ice bath and that will stop the cooking. So I’m going to let this
blanch in the water for about a minute. We just want to get it
brighten, soften it up a little bit so it’s not so chewy
and tough when you saute it. But have that ice bath ready, because we’re going to
take it out of there and dump it into the ice. Look at that beautiful green color. Now I’m going to drain this and dry it really well and then
we’ll be ready to saute it. Look how pretty that is. And it’s a little bit softer now. So I want to make sure that these are really dry, because if I try to saute them and they’re a little bit damp, you’re going to start
steaming the vegetable so you’re going to lose that crispness. Crispne-
(beeping) Christmas?
(beeping) Christmas.
(beeping) Crispness, crispness. (audience cheering) you know what I mean. So I’ve got my pan, my big pan, over a nice medium-high heat and I’m going to add the
extra virgin olive oil. All that good garlic. I know I said three
but I think there might be four in there. Whatever you want. If you like a lot of garlic, use that. If not, it’s completely up to you. And I’m just going to let this cook for about a minute. When I start to smell the fragrance of the garlic, I don’t want to overcook it because then it will brown and burn. Now we’re going to add in the broccoli. And I’m going to let this cook for about three to five minutes. I just want the broccoli to get tender but not mushy. Sometimes you cook broccoli and it goes a little brown which
is not very appetizing to look at, nor do you want to eat it but blanching it keeps it
a nice bright green color. And that’s pretty. So this went for about five minutes and I’ve turned the heat off. I’m going to take it off the heat. And now I’m going to add
all the seasoning and a little bit of fresh lemon juice. Lemon zest. Salt, pepper. And for a little heat which is optional, red pepper flakes. Give that a nice toss. And that’s how you make a really quick, easy flavorful side dish. Sauteed broccoli,
garlic, fresh lemon juice and a little bit of red
pepper flakes to give it a little kick. If you like this video,
give it a thumbs up and don’t forget to subscribe so you know every time I put a new video out, which is on Fridays. And happy cooking. (upbeat music) ♪ Smile, though your heart is breaking ♪ (laughs)

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