Quick and flavorful, this garlicky sautéed broccoli recipe pairs tender-crisp florets with olive oil and garlic for an easy side dish that complements any meal.

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Broccoli has never tasted better. Serve ...

Add Yahoo as a preferred source to see more of our stories on Google. There’s nothing wrong with roasted broccoli, but it’s good to switch up your side dishes every now and then. Tonight, we’re making ...

Pictured: Wok-sauteed broccoli with garlic and chili. Prep: Clean and trim broccoli into inch-wide pieces. Steam using steamer basket for about 5-6 minutes, or until broccoli becomes bright green and ...

Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt. Fill a large mixing bowl with cool water and ice cubes. Line a large plate with a few layers of paper towels. Trim ...

Now that summer is slipping into fall, the familiar heads of broccoli will be joined by odd family members with names like broccoli rabe (or raab), broccolini and Chinese kale. They’re all members of ...

Blanch broccoli florets in large pot of lightly salted boiling water for about 3 minutes. Drain and set aside. In a large saute pan, heat 1/2 cup olive oil over medium heat. Add garlic and anchovies.

1 bunch fresh broccoli or 1 (10-ounce) package frozen sliced broccoli Salt 2 cloves garlic, minced 2 to 3 tablespoons olive oil Slice off and discard ends of fresh broccoli stalks; peel stalks if they ...

Broccoli gets a lot more fun with a splash of acid.

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...