My Favorite Way To Cook Broccoli Takes Just 10 Minutes

Blackening broccoli in a screaming-hot pan gives it incredible flavor super quickly. This seared broccoli recipe includes garlic, olives, and lemon as well for a touch of Mediterranean flair.

Angled view of a cast iron skillet of seared broccoli with spices, garlic cloves and olives next to a small bowl of spices — Simply Recipes / Frank Tiu

My favorite way to cook broccoli is to burn it. Well, maybe not burn it exactly, but I do throw it in a red-hot pan and sear it so it gets nicely charred. I picked up this method from Touché, a casual Mediterranean small plates restaurant in Portland, Oregon that was a favorite with off-duty food industry folks like myself.

Touché shuttered years ago, but I still make my approximation of their “blackened broccoli” because it’s unbelievably delicious, dead-easy, and it can be served alongside just about any entrée. In other words, it’s the perfect last-minute vegetable side dish, appetizer, or mezze platter accompaniment.

At Touché, the broccoli was blasted in the hot air of their wood-burning oven. At home, I replicate the smoky, singed flavor by searing the broccoli in a very hot pan. The dish also includes kalamata olives (they become irresistibly fruity when heated), garlic, oregano, and lemon at the end for a little brightness. Everyone who’s tried my version of this broccoli dish asks for seconds.

Broccoli is so great prepared this way that I’ve been known to fix it for myself as a solo dinner with nothing more than a hunk of warm bread as an accompaniment.

Overhead view of a spoon on a white plate along with seared broccoli with spices, garlic cloves, olives and lemon slices — Simply Recipes / Frank Tiu

Quick Tips for Making Seared Broccoli

I opt for broccoli crowns instead of whole heads of broccoli because the dense stems don’t cook fast enough with this hot and quick cooking method. The crowns give you more floret and less stem, making them a better bet.

I use kalamata olives with the pits because I think they taste better and stand up to the hot pan better than pitted olives. And while whole, peeled garlic cloves may seem like they’d add too much bite, they actually end up mild and buttery thanks to a short steam, almost like they were oven-roasted. Use large cloves, and if a few burn beyond palatability, discard them.

The Right Pan for High-Heat Searing

In order to replicate the high heat of a wood-burning oven, I use a pan that can handle red-hot heat. I opt for my carbon steel wok because it has lots of surface area (it can hold 2 large crowns of broccoli at once), and I can get it super hot without worry.

You can also use a large (12-inch) cast iron pan or sauté pan for the job, but things will be a tad more crowded (just don’t go for nonstick). Don’t add more broccoli than will fit in a single layer, though, because surface area is key in this recipe.

Be sure to give the pan plenty of time to heat up until it’s nearly smoking for the best sear.

Closeup view of a cast iron skillet of seared broccoli with spices, garlic cloves and olives — Simply Recipes / Frank Tiu

How To Make My Seared Broccoli

For four servings, you’ll need:

2 large broccoli crowns (1 to 1 1/4 pounds total)
2 tablespoons olive oil
1/2 cup kalamata olives with pits, patted dry
8 to 10 large garlic cloves, peeled and left whole
1 teaspoon dried oregano
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper
Pinch red chile flakes, optional
1/4 cup water
1/2 medium lemon

Cut the broccoli crowns lengthwise into pieces that are about 1 1/2 to 2 inches wide at their floret tops. Remove any especially thick stems.

Place a wok or large (12-inch or larger) heavy skillet over high heat. Turn the hood exhaust on and/or open a window. Let the pan heat up until almost smoking, 4 to 5 minutes. Meanwhile, arrange all of the ingredients next to the stove, including a lid that fits tightly on your chosen pan.

Add the oil to the pan. Add the olives and garlic and cook, stirring constantly until they are browned in places, about 30 seconds. Push the olives and garlic to the side of the pan. Add the broccoli in a single layer and cook, pressing down firmly with a spatula, until it is blackened in places, about 2 minutes. Reduce the heat to medium-high if the ingredients begin to burn at all. Flip the broccoli pieces and sear on the second side until blackened in places, about 3 minutes.

Add the oregano, salt, pepper, and chile flakes, if using, and stir. Carefully add the water and cover the pan immediately. Steam for 1 minute. Carefully lift the lid away from you and pierce a floret with a fork—it should be bright green and yield with just a little effort. If it needs more time, add a splash more water, cover, and cook for an additional minute or so.

If there is any liquid in the bottom of the pan, cook the broccoli uncovered over high heat until it has evaporated. Transfer the broccoli mixture to a serving bowl, squeeze the lemon over the top, toss, and taste, adding salt and pepper if necessary. Serve immediately.