Broccoli in a pan Step by Step

A quick and easy recipe for a tantalizing seasonal side dish, pan-fried broccoli is a real passe-partout. Delicious and slightly spicy, they are sautéed in a base of oil, garlic and chilli, they are excellent with meat and fish main courses .

With broccoli in a pan you are always on the safe side. It is in fact a delicious and tasty seasonal side dish that lends itself to various combinations. Thanks to their strong but delicate taste at the same time, they are an ideal accompaniment to meat or fish main courses, especially cod . For a lighter and faster dinner, they are also excellent with cheeses and eggs.

Combined with sausages they make a tasty second course, but also a winning couple to season pasta or stuff rustic savory pies . The broccoli in a panthey are such a versatile dish that they are essential.

In this recipe we propose to blow up the broccoli florets. The hardest part of the stems and the leaves are precious ingredients for the preparation of soups or vegetable purees .

INGREDIANTS of Broccoli in a pan

• 800 g of broccoli
• a clove of garlic
• fresh chili
• extra virgin olive oil
• salt

HOW TO PREPARE: BROCCOLI IN A PAN

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Divide the broccoli into florets and wash them under running water. Blanch them for a few minutes in lightly salted boiling water, or alternatively steam them. In any case, they must remain quite crunchy. 

Fry the garlic in a large pan with the oil and the chopped chilli pepper. When the garlic clove has browned, add the broccoli and sauté for about ten minutes, adding salt at the end of cooking. 

Mix well, but gently, and serve the broccoli hot or lukewarm in a pan.

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