Saute Broccoli

This isn’t the quick blanch-and-shock broccoli you’re used to. Whole stalks braise low and slow in a covered skillet with peanut oil, garlic, and a splash of water for 20-30 minutes until the stems are completely tender and the florets are soft enough to fall apart with a fork.

Peanut oil has a high smoke point and a subtle nutty flavor that works naturally with broccoli. The garlic infuses into the oil during the long, gentle cook, flavoring every stalk without burning.

Splitting the thick stalks lengthwise is key. It exposes more surface area to the heat and oil, and ensures the dense stems cook through at the same rate as the delicate florets.

Chef Tips

• Keep the heat very low. This is a braise, not a stir-fry. High heat scorches the bottoms before the stems cook through.
• Turn the broccoli several times during cooking so all sides get equal contact with the hot oil and steam.
• The broccoli is done when a knife slides through the thickest stalk with no resistance.

Variations

• Squeeze lemon juice over the finished broccoli and sprinkle with red pepper flakes for brightness and heat.
• Swap peanut oil for sesame oil and add a splash of soy sauce in the last few minutes for an Asian-style side.
• Scatter toasted breadcrumbs or grated Parmesan over the top before serving for crunch.