Sauteed Broccoli

5 from 7 votes

Learn how to make the best sautéed broccoli with garlic, butter, Sazón Complete, and fresh lemon juice. This sautéed broccoli recipe will show you why you should blanch broccoli before sautéing and season towards the end of the cooking process to create tender and flavorful florets with perfectly caramelized edges.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 170kcal

Author: Ebony Robinson

Equipment

Ingredients

1 Head of Broccoli (washed and chopped)
2 tbsp Olive Oil
2 tbsp Unsalted Butter
5 cloves Garlic (minced)
1 tsp Sazon Complete
1 tbsp Lemon Juice (freshly squeezed)
Salt & Pepper to taste

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Instructions

Bring a large pot of salted water to a boil. Meanwhile, wash the broccoli thoroughly. Cut the head into florets and peel and slice the stems.
Add the broccoli to the boiling water and blanch for 2 minutes, until bright green. Transfer immediately to an ice bath. Once cooled, drain well and pat dry.
Heat the olive oil in a large skillet over medium-high heat. Add the broccoli and spread into an even layer. Cook undisturbed for 3-4 minutes, then stir and continue cooking until lightly browned and tender.
Sprinkle the broccoli with the Sazón Complete and toss to coat. Cook for 1-2 minutes more. Reduce the heat to medium. Add the butter and garlic and cook, stirring frequently, until the butter has melted and the garlic is fragrant.
Remove from the heat. Stir in the lemon juice and season with salt and pepper to taste. Serve immediately and enjoy!

Video

Notes

Texture: Dry the broccoli thoroughly after the ice bath to achieve the best caramelization.
Flavor: Fresh garlic provides the best flavor, but garlic paste can be substituted.
Extra Flavor: For extra richness, add a sprinkle of freshly grated Parmesan before serving.
Substitution: This recipe can be prepared with broccolini using the same method.
Leftovers: Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition