Incredibly simple and deliciously satisfying sautéed broccoli is great to make as a healthy side or main. My easy recipe is vegetarian and vegan-friendly, and perfect for adding hearty potatoes or other extras to enjoy as an even more filling dish.
Table of Contents
About This Recipe
Simple and delicious sautéed broccoli is one of my favorite healthy side dishes. It’s so easy to make with just a few ingredients, and is loaded with healthful nutrients like fiber and vitamins.
Plus, broccoli is great to cook with hearty extras – I include chopped potatoes in this sautéed broccoli recipe for an even more filling and tasty dish. It is satisfying enough to enjoy alone for a vegetarian lunch or dinner, or pairs great with nearly any main dish.
Follow my step-by-step instructions with photos to make sautéed broccoli with potatoes tonight, and I’m sure it will be one of your most loved go-to veggie recipes, too!
How to Make Sautéed Broccoli
Prep the Fresh Broccoli, Potatoes, and Garlic
1. Remove and chop the broccoli florets from the head (250 grams). Rinse them in water for a minute or so, and drain. You need 3.5 to 4 cups of chopped broccoli florets.
Then peel, rinse and chop 1 medium to large potato into ½ to 1 inch cubes. You need ⅔ to ¾ cup chopped potato cubes.
Peel and finely chop a few garlic cloves to get 2 teaspoons of finely chopped garlic. You can mince the garlic as well.
2. Now this step is optional. I usually blanch fresh broccoli by plunging in a pot of hot water for about 2 minutes, and the placing in a cold ice bath for a minute to stop the cooking process.
This helps the broccoli to keep its bright color and crisper texture once sautéed. However, you can skip this step if you prefer.
3. Once the broccoli is blanched, strain and set aside.
4. Next, heat a shallow frying pan or skillet on medium heat on the stovetop. Add extra virgin olive oil, reducing the heat so it doesn’t burn. Then add the finely chopped garlic, and stir.
Sauté the Potatoes and Broccoli
5. Add the cubed potatoes to the pan.
6. Mix and sauté until potatoes are about half done, not yet fork-tender. Be sure to stir regularly while sautéing the potatoes so that they become lightly crisp but don’t burn.
7. Add the broccoli florets.
8. Now add 2 teaspoons of dried herbs, salt and pepper according to your taste. Mix gently but thoroughly.
For the herbs, I have added ½ teaspoon each of dried parsley, thyme, basil and oregano.
You can choose fresh herbs over dried herbs. Add 2 tablespoon of mixed fresh herbs. Add the herbs (both fresh or dried) that you like.
9. Optionally add 2 to 3 tablespoons of water to deglaze and loosen the potato bits and garlic stuck to the pan.
10. Cover and cook on a low heat until the broccoli are tender but still firm to bite about 6 to 8 minutes. Do not overcook the broccoli and make them mushy.
Keep a check and if the veggies start to stick to the pan, add a few splashes of water and deglaze. Cover the pan and continue to cook.
11. If there is any moisture in the pan, remove the lid and sauté for another minute until the water is cooked out once the broccoli is done. Serve the sautéed broccoli hot or warm.
What goes well with roasted broccoli?
You can enjoy plain or garnish with some fresh or dried herbs like parsley, basil or cilantro, if you like.
You can serve this as a side with nearly any main dish, such as baked or fried tofu steaks, pasta dishes, curries, or other hearty vegetarian dinner favorites.
Enjoy vegetarian sautéed broccoli as the star of the meal with a side of warm toasted bread.
It pairs particularly well with Italian breads – like Ciabatta and Focaccia – and Indian Breads like Roti or Parathas or even your everyday White Bread.
Helpful Tips
- Pan: Use a thick bottomed pan so that the potatoes do not stick to the pan.
- Tangy Flavors: You can drizzle some lemon juice on before serving for a bright pop of acidity.
- Herbs: Both fresh and dried herbs work well in this recipe. So you can add 2 tablespoon of mixed fresh herbs in place of the dried herbs. You can include herbs (both fresh or dried) that you like.
- Only with broccoli: Skip potatoes and just use broccoli, if you prefer. Use ½ to 1 teaspoon of mixed herbs if making the recipe with only broccoli.
- Overdone potatoes: Don’t worry if some of the potato cubes get slightly overdone and become mushy – they still taste delicious. Simply scrape the bottom of the pan to get the bits of potatoes unstuck and mix in with the rest of the dish. They add a great bit of tasty crunch to the sautéed broccoli and potatoes
FAQs
While I prefer to use chopped white potatoes, feel free to swap with baby potatoes, Yukon gold potatoes, or even sweet potatoes. Or, you can leave the starch out entirely for an even lighter dish. Optionally, include some carrots or blanched green peas.
Sautéed broccoli with potatoes tastes best when prepared and enjoyed right away. Leftovers will keep well in a sealed container in the refrigerator for up to 3 to 4 days, but reheated cooked broccoli tends to get mushy.
Yes of course. Simply rinse the broccoli, drain the water, chop into medium-sized florets and add them.
More Healthy Recipes For You!
Soup Recipes
Salad Recipes
Soup Recipes
Vegan Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Sauteed Broccoli
Ingredients
For prepping broccoli
- 3.5 to 4 cups chopped broccoli – 250 grams
- 3 cups water
- ¼ teaspoon salt
Other ingredients
- 2 tablespoons olive oil – extra virgin
- 2 teaspoon finely chopped garlic
- ⅔ to ¾ cup chopped potatoes – 150 grams or 1 large potato
- ¼ to ½ teaspoon crushed black pepper
- 2 teaspoons dried herbs – I added half teaspoon each of dried parsley, thyme, basil and oregano
- salt as required
- 2 to 3 tablespoons water – optional
Instructions
Preparation
- Remove and chop the broccoli florets from the head. Using a colander or strainer rinse them in very well in water. Drain the excess water.
- Blanch broccoli florets in hot water for 2 minutes and place in a cold ice bath for a minute to stop the cooking process. Blanching is an optional step. Strain and set aside.
- Finely chop garlic and cut potato in ½ to 1 inch cubes.
Sautéing
- Use a heavy bottomed pan or skillet. Heat olive oil in it. Keep the heat to low.
- Add garlic and stir.
- Then add the potato cubes.
- Mix and sauté until potatoes are about half done, not yet fork-tender. Be sure to stir regularly while sautéing the potatoes so that they become lightly crisp but don’t burn.
- Add the broccoli, herbs, salt and pepper.
- Mix gently but thoroughly.
- If needed, add 2 to 3 tablespoons water to deglaze the pan and loosen the potato bits and garlic stuck to the pan.
- Cover and cook on a low heat until the broccoli are tender but still firm to bite about 6 to 8 minutes. Do not overcook broccoli and make them mushy.
- Keep a check and if the veggies start to stick to the pan, add a few splashes of water and deglaze. Cover the pan and continue to cook.
- This is a dry dish so if there is any moisture or water in the pan then remove the lid and sauté until the moisture or water evaporated once the broccoli are done.
- Serve sautéed broccoli hot or warm.
Serving suggestions
- You can enjoy plain or garnish with some fresh or dried herbs like parsley, basil or cilantro, if you like. You can serve this as a side with nearly any main dish, such as baked or fried tofu steaks, pasta dishes, curries, or other hearty vegetarian dinner favorites.
- Enjoy vegetarian sautéed broccoli as the star of the meal with a side of warm toasted bread.
- It pairs particularly well with Italian breads – like Ciabatta and Focaccia – and Indian Breads like Roti or Parathas or even your everyday White Bread.
Notes
- Pan: Use a thick bottomed pan so that the potatoes do not stick to the pan.
- Tangy Flavors: You can drizzle some lemon juice on before serving for a bright pop of acidity.
- Herbs: You can add fresh herbs in place of dried herbs. Add 2 tablespoon of mixed fresh herbs. Add the herbs (both fresh or dried) that you prefer.
- Only with broccoli: Skip potatoes and just use broccoli, if you prefer. Use ½ to 1 teaspoon of mixed herbs if making the recipe with only broccoli.
- Overdone potatoes: Don’t worry if some of the potato cubes get slightly overdone and become mushy – they still taste delicious. Simply scrape the bottom of the pan to get the bits of potatoes unstuck and mix in with the rest of the dish. They add a great bit of tasty crunch to the sautéed broccoli and potatoes.
Nutrition Info (Approximate values)
This sautéed broccoli recipe from the blog archives (April 2010) has been republished and updated on 31 January 2021.
hi i tried out this recipe it came out very nice it has a very refreshing taste and flavour. thank you so much for sharing it. god bless and happiness to you!!
thank you ritu…. and also thank you for taking the trouble to post a positive and encouraging comment each time you try the recipe. god bless happiness to you too.