5-Minute Skillet Broccoli {Three Ways!}
Ingredients
- 1 to 2 tablespoons olive oil or other cooking oil
- 6 cups (about 425 to 454 g) broccoli florets
- Pinch of coarse, kosher salt
- ½ cup chicken or vegetable broth (see note)
Instructions
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until the oil is rippling and hot. Add the broccoli in a mostly single layer and sprinkle with a pinch of salt. Let the broccoli "roast" in the hot skillet for 30 seconds or so and then give it a good stir. You can let it keep browning for a minute for more flavor or move on to the next step.
- Pour in the broth, immediately cover the skillet with a lid (or foil), and reduce the heat to medium-low. Let the broccoli simmer for 2-3 minutes until bright green and crisp-tender. Add additional time if you want the broccoli more tender.
- Remove from the heat, add seasonings to taste (additional salt or variations below), and serve.
Notes
Halving the Recipe: this recipe can easily be halved in the same size or smaller skillet. Just make sure you have a lid to fit (or use foil in a pinch!).
Substitutions: you can also use water in place of the broth; there won't be quite as much flavor so taste and add salt, if needed. I haven't tried this with frozen broccoli.
Variations: 1) Parmesan (sprinkle shredded Parmesan cheese on top after the lid comes off the broccoli before serving), 2) Lemon (squeeze the juice of 1/2 lemon over the top of the cooked broccoli and grate a bit of lemon zest over as well), 3) Asian-vibe (drizzle 1 tablespoon sesame oil over the cooked broccoli and sprinkle with toasted sesame seeds).