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Home » Recipes » Side Dishes » Italian Broccoli (Spicy Garlic Broccoli Recipe)

Italian Broccoli (Spicy Garlic Broccoli Recipe)

January 6, 2011 by Faith 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!

Italian Broccol in Silver Bowl with Vintage Spoon

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!

Italian Broccoli with Description

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.

Close Up Overhead View of Italian Broccoli

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.

Top View of Spicy Italian Broccoli in Silver Dish on Dark Wooden Table

More Broccoli Recipes to Try:

  • Broccoli Cheese Soup
  • Broccoli and Cheese Casserole
  • Crunchy Broccoli Salad with Creamy Dressing
  • Broccoli Cheddar Egg Muffins
  • Creamy Broccoli and Bean Soup
  • Instant Pot Creamy Garlic Broccoli Mash
  • Stovetop White Cheese Macaroni and Cheese with Broccoli
  • Broccoli Stem Gratin

Front View of Spicy Italian Broccoli in Bowl with Crushed Red Pepper Flakes
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

Italian Broccol in Silver Bowl with Vintage Spoon

Italian Broccoli (Spicy Garlic Broccoli)

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!
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 8 minutes
Cook Time: 8 minutes
Servings: 6 servings
Calories: 157kcal
Author: Faith Gorsky

Ingredients

  • 1 1/4 pounds broccoli cut into florets (about 5 to 6 cups of florets)
  • Water
  • 1/2 teaspoon salt
  • 6 tablespoons extra-virgin olive oil divided
  • 1 large clove garlic minced
  • 1/4 teaspoon crushed red pepper flakes more or less to taste

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.

Helpful 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

Calories: 157kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 227mg | Potassium: 299mg | Fiber: 2g | Sugar: 2g | Vitamin A: 613IU | Vitamin C: 84mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Easy Italian Broccoli Recipe Pin

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!

Filed Under: Gluten Free, Low Carb, Side Dishes Tagged: Broccoli, Garlic, Gluten-Free, Italian Broccoli, Recipes, Side Dishes, Vegetable Side Dishes

Comments

  1. Betty @ scrambled hen fruit says

    January 11, 2011 at 7:21 pm

    I grew up on mushy broccoli, and it’s still my favorite way to cook it. I didn’t know it was Italian! :)

    Reply
  2. Julie says

    January 10, 2011 at 3:56 pm

    When I first saw the picture I thought “yum”, which is not a word that usually rushes to mind with broccoli. I’m sure we’d love this :)

    Reply
  3. nancy at good food matters says

    January 10, 2011 at 9:13 am

    I love broccoli cooked in this fashion and your picture does it justice! And, like Magic of Spice, if I have some fresh lemon to squeeze over it, I do. But if not, it’s still delicious..

    Reply
  4. Magic of Spice says

    January 9, 2011 at 12:33 pm

    So funny! I have several close friends that are Italian so I have had broccoli this way on several occasions…usually with a bit of lemon added. Looks delicious :)
    P.S. Happy Sunday

    Reply
  5. Magic of Spice says

    January 9, 2011 at 12:31 pm

    So funny! I have several close friends that are Italian so I have had broccoli this way on several occasions…usually with a bit of lemon added. Looks delicious :)

    Reply
  6. Barbara says

    January 9, 2011 at 6:48 am

    These simple recipes are the best, Faith. Olive oil and garlic added to any vegetable is fabulous!

    Reply
  7. ingrid says

    January 8, 2011 at 10:01 pm

    HA! Looked perfect to me though that’s how I make my broccoli.
    ~ingrid

    Reply
  8. Krystal says

    January 8, 2011 at 8:45 pm

    I loved the appetizer option. We are big artichoke dip fans and i think this dip with cheese on toasted bread would be delicious.

    Reply
  9. The Healthy Gourmet says

    January 8, 2011 at 7:57 pm

    I can do you one more better. Cava”deals” as it is known in Italian-American homes across the US, is that broccoli with fresh cavatelli, lots of parmesan cheese and garlic. Maybe a little chicken stock but most assurably pasta water. One of the best pasta dishes you will ever eat.

    Reply
  10. Alessandra says

    January 8, 2011 at 7:01 pm

    Great, the right recipe for me :-) and the picture is good!!! Broccoli always appeal to me (I am Italian after all!).

    XX
    Alessandra

    Reply
  11. Julie M. says

    January 8, 2011 at 6:53 pm

    I love love love broccoli! I’m liking the addition of the pepper flakes, a little kick probably does it good. Aren’t grandma’s amazing like that?! For some reason everything they cook always tastes a bit better than anyone else could make it. Another fabulous recipe Faith!

    Reply
  12. zerrin says

    January 8, 2011 at 6:44 pm

    This is so much like how we eat brocoli. We boil it just like you and then toss it with lemon-garlic-olive oil- salt mixture.Yours can be a good change for us. Thanks!

    Reply
  13. grace says

    January 8, 2011 at 5:33 pm

    as far as i’m concerned, broccoli can never be overcooked. the mushier and more indistinguishable it is, the better. :)

    Reply
  14. Emily Z says

    January 8, 2011 at 1:28 pm

    Broccoli is one of the few things I am picky about. For some reason, I am not a big fan of cooked broccoli. But I love it raw. Is that weird? I realize I should probably get over some of my personal food hangups to give my future kids a healthy and balanced diet. And let them decide for themselves what they’re going to be picky about! ;)

    Reply
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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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