20 minutes
A quick and delicious way to prepare broccoli, resulting in tender and crispy florets with a bright green color.
Broccoli Crowns, cut into wedges
0 lb
tablespoons
teaspoons
tablespoons
1. Cut Broccoli Crowns
Start by cutting the broccoli crowns into wedges. If your broccoli crowns are 3 to 4 inches in diameter, cut them into 4 wedges. If they are 4 to 5 inches in diameter, cut them into 6 wedges.
2. Heat Skillet and Add Oil
Heat a 12-inch nonstick or carbon-steel skillet over medium-high heat and add 5 tablespoons of vegetable oil, tilting the skillet to ensure the oil evenly coats the surface.
3. Cook Broccoli
Once the oil is hot, place the broccoli wedges cut side down in the skillet. Sprinkle them with 3/4 teaspoon kosher salt and drizzle 2 tablespoons of water over the top. The water will help steam the broccoli, making it tender and ensuring a bright green color.
4. Steam and Brown Broccoli
Cover the skillet and let the broccoli cook without moving it for 4 minutes. This traps the steam and guarantees even cooking. After 4 minutes, uncover the skillet and press the broccoli gently with a spatula to ensure good contact with the skillet for browning. Cover the skillet again and cook for another 4 to 6 minutes, allowing the first side to develop a deep, crispy brown.
5. Crisp Second Side
After the first side is well browned, uncover the skillet and turn the broccoli wedges over to the second cut side. Continue cooking them uncovered for 3 to 5 minutes, letting them brown and crisp up on the other side.
6. Serve
Finally, transfer the beautifully browned and crispy broccoli to a platter and serve immediately. Enjoy your perfectly cooked, crispy skillet broccoli!
After cooking the broccoli, sear your choice of sliced chicken breast, shrimp, or cubed tofu in the same skillet. Season with soy sauce, garlic, and ginger for an Asian-inspired dish.
Use asparagus spears, snapping off the woody ends. Drizzle with balsamic glaze and sprinkle with shaved Parmesan cheese after cooking.
Swap broccoli for Brussels sprouts, halved or quartered depending on size. Add crumbled bacon or pancetta for a savory punch of protein.
Replace broccoli with cauliflower florets. Stir in capers and golden raisins in the last few minutes of cooking for a Sicilian twist.
Brighten up the dish with some lemon or lime zest added towards the end of cooking. This adds a fresh and zesty note that pairs well with the crispy broccoli.
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