The Best Cooking Method For Tender, Flavorful Broccoli

There are quite a few ways of cooking the little green guys, and different culinary applications can bring out different sides of broccoli's flavor. From steamed broccoli to air fried to roasted and even microwaved, the end result is always guaranteed to be tasty.

While all of the methods of preparation are pretty easy and require nothing more than a bit of cooking fat and salt at most, there is one that rises above the others in terms of texture and flavor. The best method to retain the bright green hue and flavor of a floret while shaving off some cooking time is simply sautéing. And if you usually reach for the oven to prepare your broccoli, it's definitely worth a try.

The beauty of sautéed broccoli is that the method maintains the flavorful, crispy caramelization you get from roasting the broccoli, but instead of dulling the broccoli's color, it brightens it for an alluring addition to the plate.

The method is also pretty foolproof. While sautéeing may take more active time than popping a sheet pan in the oven, there's no waiting for preheating, it requires minimal cleanup, and it ultimately takes, overall, quite a bit less time than roasting or steaming.

To sauté broccoli, it's as simple as adding a bit of oil to a sauté pan and heating it over medium-high heat. Add the broccoli and a bit of salt, and just let it be for a few minutes so the side of the floret touching the pan caramelizes. Then quickly stir the florets and move them around the pan (i.e. sauté them), until fork-tender.

A couple of things to keep in mind: Cut the florets into equal (or near equal) sizes so they cook through at the same time. If they are extra big or thick, you can add a touch of water after the florets brown and pop the pan lid on to initiate steaming. This will quicken the cooking process while hampering burning.