Simply Sauteed Broccoli

The key to broccoli is to not overcook it. It's really that simple. I've eaten steamed broccoli at restaurants that is so mushy and's no small wonder most people say they don't like broccoli. I sauté broccoli in a frying pan instead of steaming it, in order to add seasonings and coconut oil during the cooking process. Try this out:

Sautéed Broccoli

1½ pounds broccoli
1/2 cup water
2 tablespoons coconut oil
1/4 teaspoon fine sea salt (or more)
1/4 teaspoon black pepper (or more)
1/2 teaspoon granulated/powdered garlic (or more)

Get a large skillet (frying pan) ready. Trim off the bottom coarse stalk of the broccoli, leaving the top 3" of broccoli head and stalk. 

Fill the skillet (frying pan) with broccoli that you have cut to be roughly uniform in size. It's okay to crowd the pan because the broccoli will soften and shrink (sort of) during cooking. Add one-half cup of water to the pan with broccoli. 

Put the skillet on the stove top and turn the heat to medium. When the water heats up and gets steamy, use tongs to toss the broccoli so that all parts of the broccoli are getting exposed to the water. You will see that the broccoli becomes more vibrant in color as it cooks.

After about five minutes, when the broccoli has absorbed all the water, add two tablespoons of coconut oil, 1/4 teaspoon fine sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon powdered garlic. Continue to toss the broccoli with tongs, to spread the oil and seasonings around. After about a minute, take a bite. Is it tender enough? Does it need more seasoning? To be honest, I don't actually measure any of the ingredients; I just sprinkle a bunch on the broccoli and then give it a taste. I like my broccoli to have just a little bit of crunch. If at this point you feel your broccoli needs more time to cook because you like it softer, then add another couple tablespoons of water to prevent the broccoli from burning. The best way to know when your broccoli is done is to try a bite of it.