Italian-style sautéed broccoli is a creamy, aromatic side dish that perfectly captures the essence of Italian home cooking. Unlike the crunchy broccoli you may be used to, this traditional Italian recipe calls for overcooking the broccoli until tender and stir-frying it with garlic, chili, and extra virgin olive oil for a rich, flavorful result.
Why Italians Overcook Broccoli (and Love It!)
In Italy, vegetables like broccoli, spinach, and chicory are typically overcooked until they reach a soft, creamy consistency. “Mushy” is the secret to “verdure ripassate,” sautéed vegetables.
While many recipes emphasize crisp-tender broccoli, Italians prefer a silky, almost puréed texture—allowing every bite to be later (when sauteed) infused with the deep, rich taste of garlic-infused olive oil and chili.
How to Cook Italian-Style Sautéed Broccoli
Making authentic Italian broccoli is a two-step process:
- Cook the broccoli – Either boil it in salted water or steam it (a better option for preserving nutrients and flavor).
- Sauté in flavored olive oil – Garlic and chili are lightly fried to infuse the oil before the broccoli is added.
Pro Tip: If you slice the chili pepper open, it will release more heat. If you prefer a milder version, leave it whole or use dried chili flakes sparingly.
The final result? A velvety, intensely flavorful broccoli dish that can be served as a side or pasta condiment.
The Best Way to Serve Sautéed Broccoli
This Italian broccoli recipe is incredibly versatile. Here’s how you can enjoy it:
- As a side dish – Serve alongside grilled meats, roasted chicken, or seafood.
- With pasta – Toss with pasta, olive oil, and Parmesan cheese for a quick meal.
- On bruschetta – Spread over toasted bread for a delicious Italian antipasto.
Italian-style sauteed broccoli
Ingredients
- 1 small broccoli head
- 1 garlic clove
- 1 red chili - peperoncino
- extra virgin olive oil
Instructions
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Trim and clean the broccoli. Cut it in medium pieces - about the size of a spoon, stems included.
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Bring a big pot of salted water to a boil - about one gallon and a teaspoon of salt. Toss in the veggies and cook them for fifteen minutes; you want them past the fork-tender. Drain them. You can also steam them sprinkled with a pinch of salt.
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Mash the garlic clove with the blade of a large knife. Carve the chili to make it release more spiciness.
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Heat a couple of tablespoons of olive oil in a large pan, add the garlic clove and the chili. Sauté until the garlic becomes golden and discard both.
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Carefully - you don't want splatters - add the drained broccoli and cook, constantly stirring and medium heat, for about five minutes. You are looking for the flavored oil to envelop every part of the veggies.
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That's it, serve hot or room temperature. As a side dish, the ingredient of a warm salad or a delicious condiment of pasta.
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Enjoy your Italian-style sautéed broccoli!
Claudia