I feel just terrible. This summer I’ve almost entirely ignored broccoli in my cooking. It’s really strange because, even as a kid, broccoli has always been one of my favorite vegetables. I keep expecting to get a sad email from a head of broccoli asking why we broke up. Before that happens I’m making Skillet Garlic Parmesan Broccoli. I hate sad emails, especially from vegetables I love.
Skillet Garlic Parmesan Broccoli is great because you don’t even have to turn on the oven!
Imagine serving broccoli that has that wonderful roasted flavor without having to heat up the kitchen. That’s why I created Skillet Garlic Parmesan Broccoli. It’s a go-to summer vegetable when you want to keep the house cool and it’s also great for those winter comfort food meals.
You can use fresh or frozen broccoli to make Skillet Garlic Parmesan Broccoli. I have a bag of frozen broccoli so I’m using that. Before I start cooking I’ll let the broccoli thaw then pat it dry with paper towels.
A fly got in the house a few days ago. I’ve been chasing it around carrying any fly-killing object I get my hands on but the darned thing is fast! Pete can catch flies in his hand as the wing past him. I could drop a 2,000 lb. bomb on the house and the fly would be the only thing to survive. While it’s in the house I have to cover everything! I hate flies so much I can almost appreciate spiders. Almost.
Once the broccoli is thawed and patted dry it’s time to get the Skillet Garlic Parmesan Broccoli cooking. I use my large sauté pan over medium heat. First I heat 1 tablespoon of olive oil in the pan. When it’s hot I add the broccoli.
I season the broccoli with sea salt and pepper. Chemically sea salt is no different from any other salt. I use it because of the texture. You can use table salt, kosher salt, or sea salt.
To get that browned, almost oven-roasted color I let the broccoli cook for about 6 minutes. I stir and flip it occasionally so that all sides have browned. Then I lower the heat and add minced garlic. I use two large cloves but Mr. C eats it too so I don’t have to worry about being un-kissable.
When the broccoli has taken on a nice brown color and the garlic is fragrant I add lemon juice, lemon zest, and about 1/2 cup of shredded Parmesan cheese. I let it cook until the cheese is melting.
I transfer the broccoli to a serving dish and top it with a little extra Parmesan.
Skillet Garlic Parmesan Broccoli is a great side dish for heavier meals like my Mennonite Salisbury Steak. The light lemony flavor really brightens any entrée!
Skillet Garlic Parmesan Broccoli
Skillet Garlic Parmesan Broccoli is the perfect side dish. It's bright with lemon flavor, garlic, and lots of gooey Parmesan cheese! Even your veggie-hating family members will love Skillet Garlic Parmesan Broccoli!
- 2 cups broccoli
- 3 large garlic cloves, peeled and thinly sliced
- 3 tablespoons olive oil, divided
- 1teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Zest from 1 small lemon
- 2 - 3 teaspoons freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese + more for topping if desired
- Cut the thick stalks from the broccoli florets, leaving about an inch of stalk.
- Cut the larger florets through the base, pulling the florets apart.
- Pour 1 tablespoon olive oil in a skillet over medium heat.
- When oil is hot add broccoli, and sprinkle with sea salt and pepper.
- Cook, stirring occasionally until broccoli is browned and tender *
- Lower heat to low and add minced garlic, cooking until garlic is fragrant (about 1 minute).
- Sprinkle with lemon zest, lemon juice, and shredded Parmesan cheese, stirring until cheese melts.
- Transfer to serving bowl and top with additional cheese if desired.
- Serve hot.
If broccoli is getting too browned before it’s tender add a few tablespoons water, lower heat, and cover until tender.