How to cook broccoli in a hot skillet. It's super simple, just broccoli, a touch of oil, salt and pepper. The real secret ingredients? Flat surfaces and heat. If you keep a mental list of simple ways to cook broccoli, this recipe belongs on your "make now" list too.



A Year-Round Kitchen Staple. Weeknight Easy, Weekend Special. Rave Reviews. Weight Watchers Friendly. Low Carb. Low Fat. Naturally Gluten Free. Whole30 Friendly. Not just vegan, Vegan Done Real. How to cook broccoli in a hot skillet. It's super simple, just broccoli, a touch of oil, salt and pepper. The real secret ingredients? Flat surfaces and heat. If you keep a mental list of simple ways to cook broccoli, this recipe belongs on your "make now" list too.

Is "Pan-Fried" Broccoli "Fried" Broccoli? Um. NO.

What Makes a "Perfect" Broccoli Recipe?

Tips & Techniques

Compliments! "I made this recipe for dinner guests this past weekend. It was a hit!" ~Anonymous

"This broccoli is amazing, thanks for the recipe!" ~ Joanna

”Yummy!" ~ Anonymous

”… most delicious way I have ever prepared broccoli!" ~ Marie

"I have hated broccoli all my life ... until I made your pan-fried broccoli…absolutely delicious. ~ Judy

Bye bye 2019. Hello 2020. Bye bye Christmas cookies. Hello ... broccoli. But if you too are still coming off a sugary, buttery holiday high, this delicious pan-fried broccoli will make the trip back to real-life food really easy. I'm willing to bet it's one we'll all make again and again.I know I do. Turns out, this is about the only way I cook broccoli, even ! I use a cast iron skillet so that the broccoli gets hot-hot-hot and often let the stems, especially, darken even more than pictured. Once the broccoli is prepped, it takes just minutes to make.Lest you think that "pan-fried" means frying the broccoli in lots of fat, think again. This recipe uses just a single tablespoon of fat for a whole pound of broccoli! If it were me, I would call the recipe "heat-fried" broccoli because the skillet is brought to a hot-hot-hot temperature. But it's really more like a quick broccoli stir-fry except with a lot less stirring!So no! Cooking broccoli in a super-hot skillet is super healthy and super delicious.SIMPLICITY The ingredients are simple, the cooking technique is simple. This is an easy recipe to commit to memory.MEMORABLE TASTE So simple, yet so good! I could make a meal out of this quickly cooked broccoli. I could happily eat two or three times a week.SOURCE I call the recipe "perfect" pan-fried broccoli because it is slightly adapted from the "test until it's perfect" folks at Cook's Illustrated . I keep old issues nearby because they're packed with recipes and tips that build technique and confidence. I really do recommend a subscription, for both new and experienced cooks!Time it carefully. It takes 20 minutes from start to finish and there's only a few minutes hands-free. The broccoli is best eaten hot-hot straight out of the pan – and the heat doesn't hold.Most of the time is in prepping the broccoli stalks and crown, this can be done ahead of time if that helps the timing. The cutting technique is important – not hard but a little different so allow time to figure it out – because it creates more surface area. After you've made it once though, it'll go much more quickly and you'll never need to refer to the "recipe" again.The browned caramelized parts are delicious. This means that a non-stick skillet isn't ideal since it can't get hot enough. I use a well-seasoned cast iron skillet and notch up the heat to create more brown parts.Prepare to be amazed!





Just updated. First published way back in 2007!

PERFECT PAN-FRIED BROCCOLI Hands-on time: 15 minutes

Time to table: 20 minutes

Serves 4

1 tablespoon vegetable oil

1 pound broccoli, florets and stems, trimmed (see instructions)

3 tablespoons water

1/4 teaspoon table salt

Sprinkle of ground black pepper



HEAT THE PAN Heat oil over medium high in a large, heavy skillet (it will need a cover later) until thinking about beginning to smoke. It's hot enough when a few sprinkles of water flicked from your fingers sizzle.



PREP THE BROCCOLI STALKS Meanwhile, trim the broccoli stalks. Think of the broccoli as a big tree with a thick light-green "trunk" (that's the stalk) and big green "boughs" (that's the crown). First slice off the rough end of the stalk. Cut the "boughs" off the "trunk" but put the boughs aside for a moment. Peel the stalk with a carrot peeler, then slice the stalk cross-wise about 1/4 inch thick, on the diagonal to create more surface area.



START THE STALKS Add the stalks to the hot skillet, flat sides down in a single layer and let cook without stirring for 2 minutes.



PREP THE CROWNS While the stalks cook, cut the crown into florets about 1-1/2 inches long. Usually you can just cut a floret into quarters, cutting through its branch.



START THE FLORETS Add the florets to the hot skillet, toss well to combine. Cook without stirring for 1 - 2 minutes until the surfaces touching the skillet just begin to brown.



SEASON & COVER/UNCOVER TO FINISH Stir together the water, salt and pepper in a small bowl until the salt dissolves. Add to the skillet, cover and cook until the broccoli turns bright green but remains still crisp, about 2 minutes. Uncover and cook until the liquid evaporates, the broccoli stalks are tender and the florets are tender-crisp, about 2 minutes. Serve immediately.



1 tablespoon vegetable oil1 pound broccoli, florets and stems, trimmed (see instructions)3 tablespoons water1/4 teaspoon table saltSprinkle of ground black pepperHEAT THE PAN Heat oil over medium high in a large, heavy skillet (it will need a cover later) until thinking about beginning to smoke. It's hot enough when a few sprinkles of water flicked from your fingers sizzle.PREP THE BROCCOLI STALKS Meanwhile, trim the broccoli stalks. Think of the broccoli as a big tree with a thick light-green "trunk" (that's the stalk) and big green "boughs" (that's the crown). First slice off the rough end of the stalk. Cut the "boughs" off the "trunk" but put the boughs aside for a moment. Peel the stalk with a carrot peeler, then slice the stalk cross-wise about 1/4 inch thick, on the diagonal to create more surface area.START THE STALKS Add the stalks to the hot skillet, flat sides down in a single layer and let cook without stirring for 2 minutes.PREP THE CROWNS While the stalks cook, cut the crown into florets about 1-1/2 inches long. Usually you can just cut a floret into quarters, cutting through its branch.START THE FLORETS Add the florets to the hot skillet, toss well to combine. Cook without stirring for 1 - 2 minutes until the surfaces touching the skillet just begin to brown.SEASON & COVER/UNCOVER TO FINISH Stir together the water, salt and pepper in a small bowl until the salt dissolves. Add to the skillet, cover and cook until the broccoli turns bright green but remains still crisp, about 2 minutes. Uncover and cook until the liquid evaporates, the broccoli stalks are tender and the florets are tender-crisp, about 2 minutes. Serve immediately.