Italian Broccoli (Spicy Garlic Broccoli Recipe) (2024)

Published: · Modified: by Faith · This post may contain affiliate links · 64 Comments

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Italian Broccoli is garlicky with a touch of spicy heat and toasted flavor that comes from browning the broccoli in extra-virgin olive oil. It might become your favorite new way to make broccoli!

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Looking at my photos (especially the older one; scroll down to the bottom of this post to see it), you might think I overcooked the broccoli, lol! But hear me out, there’s a method to my madness, I promise.

During undergrad school, I lived in dorms where the food was less than stellar. And further, the only available kitchen was a kitchenette (read: mini stove and sink) that was always dirty (layers of grease on the stove, a sink full of someone’s dirty dishes; you know how it goes in college dorms). And worse yet, the entire floor shared it!

So when Carrot Couture, one of my genetics class study buddies, invited me to eat dinner at her house with her family on Sundays, it was a deliciously welcome change. Her family was Italian and had a built-in personal chef – her grandmother!

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In This Article

Italian Broccoli - The Back Story

Carrot Couture’s grandmother (who spoke only Italian but understood a little English) would make all kinds of Italian feasts. A few favorites were Osso Buco and Spaghetti with Homemade Gravy and Meatballs.

My absolute favorite side dish that she made was Italian Broccoli (really, it’s incredible…the pictures obviously don’t do it a shred of justice, lol!).The first time I tasted it, I was giddy with glee and told my friend that I’d never had broccoli that tasted so good.

I asked what kind of broccoli it was and her grandmother laughed and said “Italian!”, as if naturally, that was the only explanation I needed. I tried to get her Italian broccoli recipe, but it was really more of a method than anything else.

Grandmothers are notorious for cooking by feel and not writing down their recipes. (Perhaps this is why they are usually better cooks than their successors? So I had to use trial and error to determine the amounts.Years later, I still make my version of this dish in honor of her. Of course hers was better, but mine still isn’t too shabby.

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Pro Tip: This is great as a side dish with just about anything, but it can also be turned into a fantastic appetizer very easily. To do so, thinly slice a baguette, drizzle with olive oil, and toast in the broiler, then top the toasted bread with this broccoli and some freshly shaved Parmigiano-Reggiano cheese. Seriously amazing!

How to Cook Broccoli Without a Steamer

Broccoli is very easy to steam right on the stovetop without a steamer. To do so:

  1. Add the broccoli to a large, deep nonstick skillet.
  2. Add 1 inch of water, and then add a generous pinch of salt.
  3. Bring to a boil over high heat, and then cover the skillet and cook for 90 seconds.
  4. Drain the broccoli immediately.

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More Broccoli Recipes to Try:

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Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

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Italian Broccoli (Spicy Garlic Broccoli)

By: Faith Gorsky

Italian Broccoli is garlicky with a touch of spicy heat and toasted flavor that comes from browning the broccoli in extra-virgin olive oil. It might become your favorite new way to make broccoli!

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Prep Time 8 minutes mins

Cook Time 8 minutes mins

Course Side Dish

Cuisine Italian

Servings 6 servings

Calories 157 kcal

Ingredients

Instructions

  • Add the broccoli to a large, deep nonstick skillet. Add 1 inch of water, and then add the salt. Bring to a boil over high heat, and then cover the skillet and cook for 90 seconds. Drain the broccoli immediately.

  • Wipe the skillet try. Add 4 tablespoons oil and heat it over high heat. Once hot, add the broccoli and spread it out in an even layer. Let it cook (do not stir) until it’s golden on one side, about 2 to 3 minutes.

  • Turn the heat down to low, and add the remaining 2 tablespoons oil, the garlic, and the crushed red pepper flakes. Cook 2 minutes, stirring occasionally.

  • Serve.

Faith's Tips

  • Net Carbs: 4g per serving
  • Italian Broccoli is delicious with a squeeze of fresh lemon on top right before serving!
  • This is great as a side dish for just about anything, but it can also be turned into a fantastic appetizer very easily. To do so, thinly slice a baguette, drizzle with olive oil, and toast in the broiler, then top the toasted bread with this broccoli and some freshly shaved Parmigiano-Reggiano cheese. Seriously amazing!
  • Another serving suggestion is to toss this broccoli with a pound of pasta that’s cooked to al dente. Top with freshly grated Parmesan cheese and serve.

Nutrition

Nutrition Facts

Italian Broccoli (Spicy Garlic Broccoli)

Amount Per Serving

Calories 157Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 227mg10%

Potassium 299mg9%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 3g6%

Vitamin A 613IU12%

Vitamin C 84mg102%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Broccoli Recipe, Italian Broccoli, Spicy Garlic Broccoli

Tried this recipe?Let me know how it was!

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This post was first published on An Edible Mosaic on January 6, 2011. I updated it with new photos and more information on January 10, 2020. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

Italian Broccoli (Spicy Garlic Broccoli Recipe) (2024)

FAQs

What spice is best on broccoli? ›

It's definitely hard to find a spice or herb that doesn't work with broccoli or broccolini. Any combination of garlic, salt, pepper and any classic herbs, (basil, rosemary, sage, parsley, tarragon, thyme, etc.,) is a surefire way to treat these veggies right.

What is the name of the Italian broccoli? ›

Rapini or broccoli rabe (/rɑːb/) is a green cruciferous vegetable, with the leaves, buds, and stems all being edible; the buds somewhat resemble broccoli, but do not form a large head. Rapini is known for its bitter taste, and is particularly associated with Mediterranean cuisine.

Should broccoli be boiled or fried? ›

Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

Why does restaurant broccoli taste so good? ›

How do restaurants make broccoli taste so good? As with everything made by chefs, they have unexpected (read: unhealthy) additions to their meals — mostly butter, oil and heaps of salt. An excellent tip for the perfect broccoli is the blanching step.

How do Chinese restaurants get broccoli so crunchy? ›

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

What enhances the taste of broccoli? ›

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

Which cooking method is best for broccoli? ›

The easiest way to cook broccoli is to blanch it. Blanching is a process in which the broccoli is submerged in boiling water for only a few minutes, then transferred into an ice bath to keep it from overcooking and turning mushy. The broccoli florets will turn a vibrant shade of green and maintain a much-needed crunch.

Why add mustard powder to broccoli? ›

Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.

What's the difference between broccolini and Italian broccoli? ›

Broccoli has a thick, woody stem and a large, flowering head. Broccolini is a cross between broccoli and Chinese broccoli, and also belongs to the cabbage family. Broccolini have long, firm stalks (thinner and more tender than those of broccoli), a few small leaves and small florets.

Do they eat broccoli in Italy? ›

In Italy, broccoli and many other greens are usually overcooked. The consistency feels more like a purée with soft lumps than the crunchy bites you experience in many other cuisines.

What does broccoli mean in Italian? ›

The word “broccoli” comes from the Italian plural of. broccolo, which means “the flowering crest of a. cabbage”, and is the diminutive form of brocco, meaning “small nail” or “sprout.”

What is the healthiest way to eat broccoli? ›

Cooking (Or Not Cooking) Broccoli To Protect Its Nutritional Riches : The Salt Cooking broccoli too long destroys the beneficial enzyme that breaks down chemicals into cancer fighters. The best way to eat it is raw or steamed for just two to three minutes, a nutrition expert says.

Can my dog eat broccoli? ›

Yes, dogs can eat broccoli. Dogs can eat the vegetable both cooked and raw, as long as there are no seasonings or oils added. However, this vegetable should always be given in very small quantities, especially because the florets contain isothiocyanates, which can cause gastric irritation in dogs.

Why is boiling not a good way to cook broccoli? ›

Boiling leaches out the vegetable's water-soluble vitamins in these vegetables, such as vitamin C and folate, as well as many of the glucosinolate compounds, which are water-soluble, too. Moreover, too much exposure to high temperatures destroys the enzyme that converts the inactive glucosinolates to active compounds.

Why is Chinese restaurant broccoli so good? ›

Chinese restaurants often incorporate garlic, ginger, and soy sauce to add depth and flavor to the broccoli. You can also add a dash of sesame oil or a sprinkle of red pepper flakes for an added kick.

Why do restaurant vegetables taste better? ›

The simple answer to why roasted vegetables from a restaurant taste so good: lots of fat and salt and high heat. Refer to the list below and watch Ethan Chlebowski's useful instructional video for the full answer. Why are a restaurant's vegetables so much better than homemade ones?

How do restaurants keep broccoli green? ›

Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color. You can prevent this by boiling the greens, in salted water. Use a large amount of water, then add salt. The recipe calls for one ounce for every four cups of water.

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