Pan-fried broccoli cooks in olive oil until lightly browned at the edges and crisp-tender inside. Salt and black pepper finish this simple vegetable side, with no sauce or oven required.
Use evenly sized florets and dry them thoroughly before cooking. A wide frying pan gives the broccoli room to brown, and leaving it undisturbed for the first few minutes helps develop color. Stir to cook the remaining sides, then check a thicker stem piece for tenderness. Serve immediately alongside pasta, rice, beans, or your main dish.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Pan-Fried Broccoli
Pan-fried broccoli cooked with olive oil until crisp tender for a simple, healthy vegetarian side dish.
Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat olive oil in a wide skillet over medium-high heat.
- Add broccoli florets in a single layer.
- Cook for 3-4 minutes without stirring until lightly browned on one side.
- Stir and continue cooking for another 3–4 minutes, until the broccoli is crisp-tender. Check a thicker stem piece; cook longer if needed, reducing the heat if the edges brown too quickly.
- Season with salt and black pepper.
- Serve immediately.
Nutrition
Notes
• Cut the florets into evenly sized pieces. Halve any particularly thick stem sections so they cook more evenly.
• Dry the broccoli thoroughly after washing to encourage browning.
• Use a wide pan and arrange the florets in a single layer. Crowding makes browning more difficult.
• Leave the broccoli undisturbed during the initial cooking stage, then stir to cook the remaining sides.
• Check tenderness in a thicker stem piece rather than judging only by the browned edges.
• Serve immediately for the best contrast between browned edges and a crisp-tender center.