Sautéed Broccoli with Garlic and Thyme
High-heat searing and quick steaming for perfectly charred, crisp-tender florets
Why This Recipe Works
This technique uses a two-step approach—searing for deep flavor, then steaming for tenderness—to ensure the stalks stay vibrant. Adding the garlic and thyme at the very end prevents them from burning in the hot skillet.
Instructions
Combine a portion of the oil, the garlic, and the thyme in a small bowl and set aside.
Heat the remaining oil in a large skillet over medium-high heat until the oil begins to shimmer and just starts to smoke.
Add the broccoli and a pinch of salt to the skillet. Cook without stirring until the bottom edges of the florets are browned and charred in spots.
Add the water to the pan and immediately cover with a tight-fitting lid. Steam until the broccoli turns a bright, vibrant green.
Remove the lid and continue to cook until the water has fully evaporated and the stalks are tender when pierced with a fork.
Clear a space in the center of the skillet and add the reserved garlic and thyme mixture. Mash the aromatics into the pan with a spatula until they smell fragrant, then toss the broccoli to coat.
Transfer the vegetables to a warm dish and season with salt and pepper to taste. Serve immediately while still hot and crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
