Sautéed Broccoli with Red Onion
Buttery sautéed broccoli with red onion, and garlic, makes this easy and versatile side dish recipe a hit with most any meal.
We love broccoli and I’m always looking for new ways to make it, so I was intrigued when I saw a recipe for big flavor broccoli on Epicurious because it used anchovies. I adapted the recipe a bit by only cooking it on the stovetop instead of finishing it in the oven so the broccoli would stay crisp-tender. This easy sautéed broccoli with red onion recipe was a big hit and I’m looking forward to making a rice bowl with the leftovers for lunch tomorrow.
Sautéed Broccoli with Red Onion
Ingredients:
- 2 tbsp butter, divided
- 2 tbsp olive oil, divided
- 1/2 lb of broccoli, cut into florets with long stems (about 1 large head)
- Crushed red pepper flakes, to taste
- Sea salt and freshly cracked black pepper, to taste
- 1-2 anchovy fillets, minced, to taste
- 1/2 red onion, thickly sliced
- 1 large clove of garlic, thinly sliced
For Serving:
- Lemon Wedges
- Parmesan, freshly grated
How to Make Sautéed Broccoli with Red Onion
Heat 1 tablespoon of oil and 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the broccoli florets then season with crushed red pepper, sea salt, and freshly cracked black pepper, to taste.
Cook, stirring the broccoli occasionally, for 5-6 minutes, or until crisp-tender. Remove from the cast iron skillet to a plate; set aside.
Heat the remaining 1 tablespoon of oil and 1 tablespoon of butter in the same large cast iron skillet over medium-high heat. Add the minced anchovies and stir into the oil and butter.
Add the onion then season with sea salt and freshly cracked black pepper, to taste. Cook, stirring often, for 2-3 minutes, until tender. Add the garlic and broccoli and cook, stirring constantly, for 1 minute.
Remove from the heat and serve immediately with lemon wedges and freshly grated parmesan cheese. Enjoy.
Equipment
Ingredients
- 2 tbsp butter divided
- 2 tbsp olive oil divided
- ½ lb of broccoli cut into florets with long stems (about 1 large head)
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked black pepper to taste
- 1-2 anchovy fillets minced, to taste
- ½ red onion thickly sliced
- 1 large clove of garlic thinly sliced
For Serving:
- Lemon Wedges
- Parmesan freshly grated
Instructions
- Heat 1 tablespoon of oil and 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the broccoli florets then season with crushed red pepper, sea salt, and freshly cracked black pepper, to taste.
- Cook, stirring the broccoli occasionally, for 5-6 minutes, or until crisp-tender. Remove from the cast iron skillet to a plate; set aside.
- Heat the remaining 1 tablespoon of oil and 1 tablespoon of butter in the same large cast iron skillet over medium-high heat. Add the minced anchovies and stir into the oil and butter.
- Add the onion then season with sea salt and freshly cracked black pepper, to taste. Cook, stirring often, for 2-3 minutes, until tender.
- Add the garlic and broccoli and cook, stirring constantly, for 1 minute.
- Remove from the heat and serve immediately with lemon wedges and freshly grated parmesan cheese. Enjoy.
