Quick & Easy Sautéed Broccoli with Garlic and Toasted Pine Nuts

When you’re searching for a quick, flavorful, and incredibly versatile side dish that complements almost any meal, this Sautéed Broccoli recipe is your go-to. It comes together in about 15 minutes, making it perfect for busy weeknights, yet it’s elegant enough for a dinner party. Whether you prefer fresh or frozen broccoli, this recipe delivers tender-crisp florets bursting with rich, savory, and bright flavors.

Sauteed Broccoli topped with toasted pine nuts and lemon wedges, ready to eat, showcasing a vibrant green color.

The magic of this dish lies in the harmonious blend of simple ingredients. The rich, buttery flavor of perfectly toasted pine nuts provides a delightful textural contrast and depth. This richness is beautifully balanced by the bright, zesty notes of fresh lemon and the pungent, aromatic kick of garlic. These classic flavor pairings transform humble broccoli into a truly decadent and delicious culinary experience.

This sautéed broccoli isn’t just a side; it’s a celebration of fresh produce elevated by smart cooking techniques and a few pantry staples. It’s an ideal way to incorporate more vegetables into your diet, offering both incredible taste and nutritional benefits.

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Essential Ingredients for Perfect Sautéed Broccoli

One of the best aspects of this recipe is its flexibility and reliance on readily available ingredients. You can easily make it with either fresh or frozen broccoli, meaning you likely have what you need on hand at any given time. This convenience makes it a true kitchen staple for healthy and delicious meals.

The remaining ingredients are straightforward, yet each plays a crucial role in building the dish’s incredible flavor profile. A splash of white wine helps to gently steam the broccoli, infusing it with subtle acidity and aromatics. Butter and olive oil contribute richness and aid in the sautéing process, creating a lovely texture and golden finish. Fresh garlic provides an indispensable aromatic foundation and a delicious kick. Pine nuts, when lightly toasted, add a luxurious, buttery, and slightly earthy flavor that complements each tender floret. Finally, kosher salt and fresh cracked black pepper are essential for amplifying and balancing all these wonderful flavors.

Ingredients for Sautéed Broccoli: broccoli florets, pine nuts, butter, olive oil, garlic, white wine, lemon wedges, salt, and pepper.

What You’ll Need:

Pine Nuts: These small, buttery nuts are key for their unique flavor and texture. Toasting them properly is essential.
Unsalted Butter: Adds a rich, creamy depth. Using unsalted butter allows you to control the overall saltiness of the dish.
Extra Virgin Olive Oil: Provides a fruity note and a higher smoke point, helping prevent the butter from burning during sautéing.
Garlic: Freshly sliced garlic cloves are a must for their pungent aroma and savory taste.
Broccoli: Whether you choose fresh florets or convenient frozen broccoli, both work wonderfully. Ensure fresh broccoli is firm and dark green.
White Wine: A dry white wine like Chardonnay or Pinot Grigio adds a layer of sophisticated flavor and helps steam the broccoli to perfection.
Kosher Salt (Morton’s recommended): Essential for seasoning and bringing out the natural flavors of the vegetables.
Fresh Cracked Black Pepper: Adds a fresh, pungent spice that rounds out the dish.
Lemon Wedges: For a final squeeze of bright, acidic flavor that cuts through the richness and enhances everything.

For precise measurements and detailed instructions, please refer to the full recipe card located at the bottom of this post.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Step-by-Step Guide to Sautéed Broccoli Perfection

Achieving perfectly sautéed broccoli is easier than you think, especially when you follow these simple steps. The process is designed to maximize flavor and ensure a tender-crisp texture every time.

1. Toast the Pine Nuts for Maximum Flavor

Begin by toasting the pine nuts. Place a dry pan (without any oil or butter) over medium heat. Once warm, add the pine nuts and toast them, stirring or tossing frequently, until they develop a beautiful golden color and a fragrant, nutty aroma. This usually takes just 1-2 minutes. Pine nuts have a high fat content and can burn almost instantly, so maintain a watchful eye and keep them moving constantly. As soon as they are lightly golden, immediately remove them from the pan and transfer them to a plate to cool. Set them aside for later.

Pine nuts toasting in a dry skillet, turning golden brown.

2. Steam the Broccoli with White Wine

Using the same pan (no need to clean it), add the broccoli florets and pour in the white wine. Cover the pan with a lid or foil. Allow the broccoli to steam in the wine for about 5 minutes. This initial steaming step ensures the broccoli cooks through evenly and becomes tender-crisp, while also absorbing the subtle flavors of the wine. The lid helps to trap the steam, creating a moist cooking environment.

3. Sauté Aromatics and Combine

After steaming, remove the lid. Push the broccoli to the outer edges of the pan, creating a clear space in the center. Add the butter, olive oil, and sliced garlic to this central area. Cook the butter and garlic until the butter is fully melted and the garlic becomes wonderfully fragrant, but not browned or burnt. This allows the garlic to infuse the fats with its delicious aroma before it gets mixed with the broccoli.

Frozen broccoli florets and white wine steaming under a lid in a large skillet.

Adding butter and thinly sliced garlic to the center of the pan, next to steamed broccoli.

4. Finish Sautéing and Season

Turn the heat up to high. Continue cooking, stirring and tossing the broccoli frequently, until most of the white wine liquid has evaporated from the pan. This high heat will help to lightly caramelize the broccoli and coat it beautifully in the garlic butter. Once the broccoli is cooked to your desired tenderness and lightly browned in spots, remove the pan from the heat. Season generously with kosher salt and fresh cracked black pepper to taste. Just before serving, sprinkle the reserved toasted pine nuts over the broccoli, and if using, squeeze fresh lemon juice over the entire dish for a burst of brightness. Serve immediately and enjoy!

Sautéed broccoli finished with toasted pine nuts and lemon wedges, ready to be served.

Expert Tips for the Best Sautéed Broccoli

Making this sautéed broccoli is straightforward, but a few expert tips can ensure your dish turns out perfect every time.

The Golden Rule for Pine Nuts: If you’ve followed the directions and added the pine nuts to a warm, dry pan, DO NOT WALK AWAY FROM IT. Pine nuts have a high fat content, and they can go from perfectly toasted to completely burnt in a literal second. Ask me how I know – I’ve sacrificed many a batch! Keep a very watchful eye on them when toasting, and always keep them moving by stirring or tossing to prevent burning. Remove them from the pan immediately once they’re lightly golden and fragrant.
Fresh vs. Frozen Broccoli: Moisture Management:
- Fresh Broccoli: When using fresh broccoli, most of the wine should completely evaporate from the pan after steaming. This allows the butter and garlic to brown slightly and infuse the broccoli with deeper flavors. You might even get some lovely caramelized bits on the broccoli.
- Frozen Broccoli: Frozen broccoli releases more water as it cooks, which means you might have more liquid remaining in the pan even after steaming and sautéing. If there’s a significant amount of excess water (not wine) that prevents browning, you can gently drain some of it before adding the butter and oil. However, it’s not a complete deal-breaker to leave a little extra liquid in the pan, as it will still be delicious. Just be aware the texture might be slightly softer.
Don’t Overcrowd the Pan: For best results, use a wide sauté pan that allows the broccoli to spread out in a single layer. Overcrowding the pan will cause the broccoli to steam rather than sauté, preventing it from developing those delicious caramelized edges.
Season to Taste: Always taste your broccoli before serving and adjust the salt and pepper as needed. The amount can vary depending on your personal preference and the salt content of your butter (if you chose salted).

Versatile Substitutions for Every Preference

This sautéed broccoli recipe is incredibly adaptable. Don’t hesitate to make these simple substitutions to fit your dietary needs or what you have on hand.

Pine Nut Alternatives: I know pine nuts can sometimes be a little pricey or hard to find. If they are out of your budget or you don’t have them on hand, a fantastic and more economical swap is slivered or sliced almonds. You can toast them in the same way as pine nuts for a similar nutty flavor and crunch. Toasted walnuts or pecans can also work well.
Broccoli Options: This recipe is equally delicious with fresh or frozen broccoli. You can also easily make this with broccolini, which is a smaller, more tender version of broccoli with longer stems. Broccolini cooks a bit faster, so keep an eye on it. Cauliflower florets can also be used, though they might require a slightly longer steaming time.
White Wine Substitute: If you don’t have white wine on hand or prefer not to use alcohol in your cooking, a good swap is chicken stock or vegetable broth. This will still provide a savory depth and help steam the broccoli. Water can also be used for simple steaming, though it won’t add extra flavor.
Dairy-Free Version: To keep this recipe dairy-free, simply omit the butter completely. Increase the amount of extra virgin olive oil slightly to ensure the broccoli still gets a good coating and sauté. You could also use a high-quality vegan butter substitute.
Garlic Alternatives: While fresh garlic is highly recommended for its potent flavor, if it’s not your preference or doesn’t agree with you, you can certainly leave it out. Thinly sliced shallots or a finely diced small onion can be used in its place for a milder allium flavor. For a quick fix, a pinch of garlic powder can be added at the very end of cooking, after the heat is off, to prevent burning.
Optional Lemon: The lemon is totally optional, though I truly believe its bright, acidic squeeze rounds everything out really well, cutting through the richness of the butter and pine nuts. However, if you don’t have lemons or prefer to omit it, feel free to leave it out. A splash of apple cider vinegar or white wine vinegar could offer a similar zing if desired.

Close-up of sautéed broccoli garnished with pine nuts and lemon, ready to be enjoyed.

Serving Suggestions and Variations

This versatile sautéed broccoli dish pairs beautifully with a wide array of main courses. It’s an ideal accompaniment to grilled chicken, pan-seared fish, roasted pork loin, or a perfectly cooked steak. For a vegetarian meal, serve it alongside pasta, quinoa, or a hearty grain bowl. It’s also a fantastic addition to any holiday spread, offering a vibrant and healthy green option.

Exciting Variations to Try:

Spicy Kick: For those who love a bit of heat, add a pinch of red pepper flakes along with the garlic for a subtle warmth.
Cheesy Delight: Stir in a tablespoon or two of freshly grated Parmesan cheese or nutritional yeast at the very end, just after turning off the heat, for an umami-rich, cheesy flavor.
Herbaceous Twist: Fresh herbs like chopped parsley, dill, or chives can be sprinkled over the broccoli along with the lemon juice for an extra layer of fresh flavor.
Umami Boost: A dash of soy sauce or tamari (reduce the amount of salt used initially) can add a wonderful depth of umami, especially if you’re serving it with Asian-inspired dishes.
Asian Inspired: Drizzle with a tiny bit of sesame oil and sprinkle with toasted sesame seeds after cooking for an aromatic Asian flair.
Sweet & Tangy: A teaspoon of balsamic glaze drizzled over the top just before serving can add a lovely sweet and tangy contrast.

More of My Favorite Quick & Flavorful Side Dishes

If you loved how easy and delicious this broccoli was, you’ll definitely want to try some of my other favorite quick side dishes:

For another super flavor-packed and quick side, make these Sautéed Mushrooms and Onions. They are great next to anything off the grill, offering an earthy and savory counterpoint.

One of my favorite things to whip up is these Zucchini Chips. If you slice them thin enough, they get just as crispy and satisfying as traditional chips – yum!

When you need something fresh and vibrant to feed a crowd, make this Snap Pea Salad. I affectionately call it my “veggie tray salad” because it uses all the crisp, delicious components you’d find on a classic crudités platter.

If you love tossing your veggies in the air fryer for maximum crispness, you have to try my friend’s recipe for Air Fryer Eggplant Fries. They’re a fantastic way to enjoy eggplant!

Did you make this recipe? Let me know by leaving a review or comment below! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook! I love seeing your creations!

📖 Recipe

Yield: 6 servings

Sauteed Broccoli

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

When you want a quick side dish that’s full of flavor, reach for this Sautéed Broccoli recipe. The best part? It’s ready in about 15 minutes, perfect for any meal.

Ingredients

¼ cup Pine Nuts
1 pound Broccoli, fresh or frozen
½ cup White Wine, Chardonnay or Pinot Grigio
3 tablespoon Unsalted Butter
1 tablespoon Extra Virgin Olive Oil
5 cloves Garlic, sliced
Kosher Salt, Morton’s
Fresh Cracked Black Pepper
Lemon Wedges

Instructions

Warm a 10-12-inch sauté pan that has a lid, over medium heat until you can feel the heat when you hover your hand over it.

Drop the pine nuts in the dry pan, and toss or stir for 1-2 minutes until they take on a tiny bit of golden color. Remove them from the pan to a plate and reserve until needed. Keep a very watchful eye on them, they can burn in an instant.

In the same pan, add the broccoli and wine and place a lid or foil over top and let it cook until warmed through and steamed.

Turn the stove up to medium-high heat.

Remove the lid and add the butter, oil, and garlic to the center of the pan and cook until the butter is melted and the garlic is fragrant.

Cook until most of the liquid has evaporated from the pan, and the broccoli is completely warmed through, especially if you use frozen. When using fresh, you may not get as much liquid left in the bottom of your pan.

Season the broccoli with a pinch or two of salt, and a few cracks of pepper. Toss over the toasted pine nuts and serve with lemon wedges or a few squeezes of juice over everything.

Notes

Notes & Tips

If you have followed the directions and added the pine nuts to a warm pan, DO NOT WALK AWAY FROM IT. Pine nuts have a high fat content and they can BURN in 1 second, ask me how I know!

Keep a very watchful eye on them when toasting in the pan, and always keep them moving to prevent burning. Remove promptly once golden.

If you use fresh broccoli, most of the wine should completely evaporate from the pan after steaming, allowing the butter to brown the garlic a bit and slightly caramelize the broccoli.

Using frozen broccoli will result in more water released from the broccoli. This might not completely evaporate from the pan. If you wish, you can drain off the excess water before adding the butter and oil, but it isn’t a complete deal-breaker to leave it in the pan.

Substitutions

Pine nuts can be a little pricey; a great, more economical swap is slivered almonds (toasted similarly).

You can use fresh or frozen broccoli. Broccolini also works wonderfully and cooks faster.

A good swap for white wine is chicken or vegetable stock if you don’t have wine or prefer not to use it.

If you need to keep this recipe dairy-free, leave the butter out completely and swap it for a little extra olive oil, or use a good vegan butter alternative.

Garlic can be left out if it isn’t your thing. Thinly sliced shallot or onion could also be used in its place.

The lemon is totally optional, though it brightens the dish wonderfully. Feel free to leave it out if you don’t have it or prefer not to use it.

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Sautéed Broccoli