Garlic Broccoli

Make the best Garlic Broccoli under 20 mins with pantry staples. It is an easy side dish bursting with lemon garlic flavors! These crunchy bright green broccoli florets make an anytime perfect side. They are healthy, delicious and you only require ingredients that you may already have.

Broccoli is great steamed, roasted, sautéed or curried but the easiest way to prepare them is to stir fry. This sounds too simple but you need few tricks to get them perfect every single time. In this post I share the tried and true method to delicious and flavor-packed stir fried garlic broccoli.

While you can simply throw broccoli into the hot oil and stir fry, you will often end up with a dry pan before the broccoli is fully cooked. To get them perfectly done, we are going to stir fry briefly in olive oil, then steam them uncovered with a little liquid.

Lastly stir fry on a high heat with grated garlic, butter and black pepper for a flavor boost. I love to finish it with a sprinkle of lemon juice and garnish with red chili flakes. This recipe is easily customizable to your taste. Play with your favorite fresh or dried herbs, lemon zest and spices.

If you are looking for ways to increase your broccoli intake, this recipe is a must try and everyone will love it. My family loves this with flavored rice dishes like turmeric rice, lemon rice, coconut rice, lentil rice and cilantro rice. This time we served it with plain rice, Lentil Curry and Raita. For a low-carb option you may have it with quinoa, millets or couscous.

Ingredients you need

• Broccoli – It is ideal to use broccoli that is tight/compact with dark green florets and looks fresh. It should have firm/strong and fresh looking stalks & stem. When you bend the stem, it should break and not be bendable. If the stem bends and does not break it is not fresh.
• Fats – I prefer to use oil to start off and then add a little butter for flavor before finishing. If you don’t eat dairy, use oil. You may use extra virgin olive oil, coconut oil, avocado oil or grapeseed oil.
• Liquid – This recipe requires a very small amount of liquid – water, broth or whey which is added in batches only as required. If you have whey left after making paneer, use that.
• Garlic – We use garlic in 2 forms – sliced and grated. Sliced garlic is best used in the beginning and grated is used at the last stage for additional flavor.
• Spices – I use fresh crushed black pepper and red chili flakes for heat and flavor. There are no substitutes for this but you may use green chili (Thai/ Indian/serrano peppers) if you want.
• Salt – Adding a little salt right at the beginning helps to bring out some of the moisture from the veggie and seasons it perfectly.
• Lemon juice adds a tang and flavor to your garlic broccoli. If you want you may add little lemon zest.

I love to document the preparation steps for most recipes because that helps novice cooks. If you are not a newbie & already known that, you may scroll down to get the recipe instructions.

Photo Guide

How to make Garlic Broccoli

Preparation

1. Rinse the whole broccoli head under running water, shake to get rid of excess water and cut off the stem. A lot of times I slice and use up the tender stem. Avoid using if it looks too woody. You know it is woody when you are unable to slice it easily.

I am using 1 large head of broccoli (550 grams head – 350 grams florets)

2. Break them to medium sized florets using your fingers & knife.

3. This step is optional and is done to bring out any hidden creatures. Add the florets to a pot of salted (1 tablespoon) warm water (3 to 4 cups water) and rest for 5 mins. Later rinse them again if required and drain them to a colander, shake off to remove any excess water.

4. Prep up the rest of the ingredients –

• 1½ tablespoon extra virgin olive oil (or avocado/coconut oil, I use coconut)
• 1 tablespoon garlic cloves sliced (3 large) 
• 1 teaspoon garlic minced or pressed
• ⅓ teaspoon sea salt (more if required)
• 1 tablespoon unsalted butter (or use oil)
• ¼ to ⅓ teaspoon black pepper (adjust to taste, I use ½ tsp)
• 1 tablespoon lemon juice (more if you want)
• ½ teaspoon red chili flakes 

Stir fry

5. Heat oil in a wok or a pan and add sliced garlic.

6. Sauté for 30 seconds and add the broccoli. Sprinkle salt and stir fry on a medium high heat for 2 to 3 mins.

7. Add 2 to 3 tablespoons liquid (water/stock/whey) and stir fry on a high heat until the broccoli is tender, yet crunchy. Add more liquid as required. It takes me about 6 to 8 mins for the broccoli to become tender. The timing may vary for you. The best way is to taste test the stalk to know if it is done. Do not overcook. I use about ¼ cup liquid, added in 2 batches.

8. Move the broccoli to the sides and add black pepper, garlic and butter to the center of the pan. Adjust salt as required at this stage.

9. Let the garlic sizzle for about 30 to 40 seconds, until aromatic. Grated garlic tends to burn faster so be cautious.

10. Coat the broccoli with the melted garlic butter and turn off. Avoid overcooking. Squeeze lemon juice and serve hot.

Garlic broccoli tastes great on its own. Or serve it with flavored rice or with plain rice, lentil curry and raita on the side.

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