Sautéed Broccoli with Garlic

This is a wonderfully quick and healthy method for cooking greens on the stovetop.   Add a squeeze of lemon when serving to brighten your broccoli, if desired!  


1 bunch broccoli, florets cut into bite size pieces 

4 cloves of garlic, peeled and smashed

2 TB olive oil

¼ cup low sodium chicken stock or water

kosher salt and freshly ground pepper, to taste


Heat a sauté pan on low-medium.  Add 2 TB olive oil, garlic and a pinch of salt and pepper, and cook for 10 minutes until translucent, soft and slightly browned, stirring occasionally. 

Add the broccoli and a ¼ cup of chicken stock or water.  Cover, turn heat up let cook for 2-3 minutes until broccoli becomes bright green and is just cooked through to crisp-tender.  

Remove cover, stir and finish cooking to desired doneness – and remember that the broccoli will keep cooking after you turn off the heat, so err on the side of underdone.  

Taste and adjust seasonings. 

Serves 4.


This method works well for a variety of greens, like string beans, kale, Swiss chard or broccolini.  Try swapping out the garlic with thinly sliced shallots for sweeter, more subtle flavor.