Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
10-Minute Crispiest Ever Skillet Broccoli
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 288
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 394 mg
This ten-minute skillet broccoli might just be the crispiest veggie you’ve ever cooked. A generous drizzle of olive oil helps the florets sizzle against the hot pan, turning their edges golden and irresistibly crunchy. A quick finish of salt and pepper adds the ideal hit of seasoning, making this a fast and flavor-packed side. It’s perfect for kids and adults alike and impossible not to snack on straight from the skillet!
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 288
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 394 mg
Ingredients
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Directions
- Trim the broccoli into very small florets, cutting right at the crown and leaving minimal stem. The florets should be about 1/4- to 1/2-inch in size (see Cook’s Note). You have approximately 3 cups of florets. You can save the stems for roasting or stir-frying another night — just be sure to trim and peel any part that’s particularly woody.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering and you see a couple small whiffs of smoke, add the florets in a single layer. Cook, undisturbed, until they start to turn bright green on the top and golden brown on the bottom, about 3 minutes. Flip the broccoli with a spatula and continue to cook until the other side is also golden brown and crisp, about 2 minutes more.
- Season with 1/4 teaspoon salt and several grinds of black pepper. Transfer to a paper towel-lined plate to drain off excess oil. Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately.
Cook’s Note
The size of the broccoli florets is very important for this recipe. You want them to be very small so they quickly fry in the olive oil. If they’re too large, they won't cook as evenly and may steam instead of becoming crispy.
