Broccoli in a pan is a very simple and tasty side dish, perfect to accompany any type of main course. The broccoli sautéed in a pan are first boiled, but if you’re in a hurry you can cook them in the PRESSURE COOKER; they are also excellent for dressing pasta, such as ORECCHIETTE WITH BROCCOLI AND SAUSAGE or PASTA WITH BROCCOLI AND MUSSELS. I recommend also checking other recipes with broccoli; I’m sure you’ll find more recipes to try. Now let’s see how to make broccoli in a pan and if you try them let me know. Barbara
I also recommend trying:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 head of broccoli
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 1 clove garlic
- to taste chili pepper
How to make broccoli in a pan
Now let’s start preparing broccoli in a pan: clean the broccoli, remove any outer leaves, wash it and divide it into florets, preferably of the same size so they have the same cooking time.
You can boil them in a regular pot or in the pressure cooker. If you cook them in a regular pot, pour some water into a pot, put it on the heat and bring to a boil; when it starts to boil, add the broccoli florets and cook for about 5 minutes.
Once the broccoli is cooked, pour extra virgin olive oil into a pan, add the garlic clove and the chili pepper and let them infuse for a few minutes; then add the boiled broccoli and season with salt, letting it cook for about ten minutes.
Serve the pan-sautéed broccoli hot.
How to store pan-sautéed broccoli
Store them in the refrigerator for 2–3 days or you can also freeze them for several months.
