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    Home » Side Dishes

    Italian Broccoli with Garlic and Lemon

    Published: Jul 14, 2024 · Modified: Dec 31, 2024 by Mamma C · This post may contain affiliate links.

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    pinnable image for italian broccoli with garlic and lemon

    You can make Italian Broccoli with Garlic and Lemon in 30 minutes! You'll love this cooked broccoli salad featuring the gremolata flavors of parsley, garlic and lemon zest. It's one of our favorite Italian side dishes!

    plate of prepared broccoli with parsley and lemon

    I have to introduce you to our favorite broccoli side dish. We could eat plate after plate of it ― thank goodness it's healthy!

    This Italian Broccoli with Garlic and Lemon features savory, sautéed garlic in oil and bright flavor from lemon zest and juice. Fresh, flat-leaf parsley plays a key role here, rounding out the peppery "gremolata" mixture that includes parsley, garlic, lemon zest and red pepper flakes.

    The best part is the broccoli itself, which gets cooked as tender as you want it in a process of steaming it in a skillet, then letting it brown when the water evaporates.

    Of course, you can make the broccoli crisp-tender if you prefer. But the broccoli takes on a nutty, toasty flavor if you let it cook a bit longer. Yum!!

    Recipe ingredients

    This is a vegan broccoli dish, so it doesn't contain dairy. It's also gluten-free, so it's perfect for gatherings where guests may have special dietary needs.

    olive oil, pepper flakes, broccoli, lemons, parsley, garlic, salt, pepper

    Broccoli: Use fresh broccoli for best results. You'll need the florets and three or four inches of stems.

    Parsley: Use fresh, flat-leaf parsley, also called Italian parsley. Curly parsley won't provide the same flavor.

    Lemon: You'll need zest for the gremolata, plus lemon juice to help form a dressing with olive oil. You could even use lemon olive oil here.

    I like using this zester (affiliate link).

    Garlic: While gremolata normally calls for raw garlic, we're using sautéed garlic to infuse the olive oil with flavor. It makes the broccoli extra delicious!

    Red Pepper Flakes: We love the peppery heat these bring to our Italian broccoli. But, if you prefer a milder dish, you can use less pepper flakes or omit them and add a little black pepper.

    How to make Italian broccoli

    See the card at the end of this post for the full recipe, but here's an overview.

    cutting broccoli, cooking in a pan. mixed in bowl with sauteed garlic
    1. Cut the broccoli into thin florets and stems.
    2. Add the broccoli to a skillet with shallow water and cover to steam it. When the water evaporates, let the broccoli cook until just starting to brown or to your liking.
    3. Add the cooked broccoli to the serving bowl.
    4. Sauté the garlic in olive oil.
    5. Add the garlic, oil, lemon zest, lemon juice and seasonings to the bowl of broccoli and stir.
    bowl of prepared broccoli with parsley and lemon

    Recipe tips

    • If buying a bunch of broccoli, it helps to weigh it in the store to make sure you have 1 ¼ pounds. Once you trim off the thick stems at home, you'll end up with a pound of broccoli to cook.
    • Let the mixed broccoli lemon and garlic sit for 30-60 minutes at room temperature before serving it. This will allow the flavors to meld.

    What to serve with it

    Serve this Italian broccoli dish with seafood such as cod with Ritz Crackers or broiled scallops. It also works well with this Italian pork loin roast or this pesto chicken.

    I often include this on my Italian Thanksgiving menu, since it doesn't require oven space and is a light side dish. It's always a hit!

    How to store it

    Refrigerate the Italian Broccoli with Garlic and Lemon in a tightly sealed container (affiliate link) for up to four days. I don't recommend freezing the leftovers, because the broccoli will likely become soggy.

    More recipes like this

    • Rapini with Garlic
    • Roasted Chicken Thighs and Vegetables (with broccoli)
    • Italian Broccoli Pasta
    • Broccoli-Cheddar Soup with Parmesan
    • Broccoli au Gratin with Fontina
    • Italian Cabbage with Garlic

    Enjoy!

    If you try this Italian Broccoli recipe, please leave a comment and a rating!

    plate of prepared broccoli with parsley and lemon

    Italian Broccoli with Garlic and Lemon

    A delicious, Italian broccoli salad made with sautéed garlic, olive oil, lemon zest, parsley and lemon juice. Note that it's best to let it sit for 30-60 minutes at room temperature before serving.
    4.67 from 3 votes
    Print Pin Rate Save Go to Collections
    Course: Side Dish
    Cuisine: Italian
    Diet: Gluten Free, Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 -5
    Calories: 176kcal
    Author: Mamma C

    Ingredients

    • 1 ¼ pound bunch of fresh broccoli with stems
    • ¾ cup water for cooking the broccoli
    • 1 tablespoon lemon zest (from 1 or 2 lemons)
    • 2 tablespoons chopped flat-leaf parsley (fresh)
    • 4 tablespoons olive oil (divided use)
    • 2 medium garlic cloves
    • lemon juice from 1 medium lemon
    • ⅓ teaspoon salt
    • ¼ teaspoon black pepper
    • ⅛ teaspoon red pepper flakes (optional)
    US Customary - Metric
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    Instructions

    • Rinse the broccoli and cut off the bottom three inches of the thick stems. Cut the broccoli into individual florets with 2-3 inches of stem on them. Thin the florets and stems by slicing them in half vertically, so they'll cook faster.
    • Place ¾ cup of cold water in a 12-inch skillet over high heat. Add the broccoli and spread it evenly in the pan, in a single layer if possible. Cover the skillet with a lid and cook the broccoli for 15-20 minutes, flipping it over at the half-way point. Cook the broccoli until it's tender and just starting to brown. (The water will evaporate, and you'll be able to smell the broccoli starting to brown. If you prefer firmer broccoli, cook it for less time.)
    • While the broccoli is cooking, zest one or two lemons with a zester or box grater until you have a tablespoon of zest. (You want only the yellow part of the skin, not the white.) Rinse the parsley, remove the stems, and chop the leaves until you have two tablespoons of it. Peel and finely chop the garlic.
    • When the broccoli is cooked, turn off the heat and transfer the broccoli to a large serving bowl. Add two tablespoons of olive oil to the skillet and heat it on medium high. Add the garlic to the pan and cook it for 30 seconds or just a little longer to soften it, being careful that it doesn't burn. Turn off the heat and add the garlic and oil from the pan to your bowl of broccoli. Add the remaining two tablespoons of oil, the lemon zest, parsley, lemon juice and seasonings to the bowl and stir well with two spoons.
    • Let the broccoli sit at room temperature for 30 minutes to an hour to allow the flavors to meld before serving. Store leftovers in the refrigerator for up to four days.

    Notes

    It helps to weigh the broccoli in the store to start out with 1 ¼ pounds. Once you trim off the thick stems at home, you'll end up with a pound of broccoli to cook.
    The broccoli will develop a nutty, toasty flavor if you allow it to brown and become tender. If you prefer crisp-tender broccoli, cook it for less time, but it won't be as flavorful.
     

    Nutrition

    Calories: 176kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Sodium: 245mg | Potassium: 459mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1065IU | Vitamin C: 131.5mg | Calcium: 72mg | Iron: 1.2mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    (Recipe Source: Cooking with Mamma C. Originally published on May 4, 2016 and updated now with new photos and additional information.)

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    Comments

    1. Michaeline says

      March 10, 2023 at 12:46 pm

      Looks delicious! Curious where the 10 grams of carbohydrates come from. I thought broccoli was much lower in carbs. Perhaps the lemon juice?

      Reply
      • Mamma C says

        March 11, 2023 at 7:07 am

        Hi Michaeline - I'm using a tool that calculates an estimate of the nutrition information. It is calculating 38 grams of carbs for the entire 1 1/4 pounds of broccoli in the bunch. However, you would trim off the bottom three inches of the stems and discard them, so the carbs would be lower.

        Reply
    2. Cheryl "Cheffie Cooks" Wiser says

      May 05, 2016 at 5:24 am

      Oh yes love broccoli any way I can make it (since I am allergic to garlic-I'll use shallots, deal???), woo hoo to Olive oil and lemons...Cheryl xo

      Reply
      • Mamma C says

        May 05, 2016 at 6:56 am

        The shallots should be delicious here, Cheryl. Enjoy! xo

        Reply
    3. Lisa | Garlic + Zest says

      May 04, 2016 at 9:58 am

      Quick and simple -- my kind of weeknight cooking!

      Reply
      • Mamma C says

        May 04, 2016 at 10:15 am

        Very simple ingredients with big flavors! Thanks, Lisa.

        Reply
    4. Jill says

      May 04, 2016 at 9:47 am

      5 stars
      This looks scrumptious! I'm also not a fan of raw garlic... glad I'm not the only one 🙂

      Reply
      • Mamma C says

        May 04, 2016 at 10:15 am

        Glad there are at least two of us! At least we won't scare anyone away at parties. 🙂

        Reply
    5. Gloria @ Homemade & Yummy says

      May 04, 2016 at 9:12 am

      What a great way to use broccoli. I love it and this is a perfect dish for a crowd.

      Reply
      • Mamma C says

        May 04, 2016 at 10:14 am

        Yes, it would be perfect to serve to guests. Thanks, Gloria.

        Reply
    6. Kate @ Veggie Desserts says

      May 04, 2016 at 9:10 am

      I hadn't heard of gremolata before, but it sounds absolutely gorgeous - particularly with the broccoli!

      Reply
      • Mamma C says

        May 04, 2016 at 10:13 am

        I love the vibrant colors that go into this. It's so fresh tasting too. Thanks, Kate!

        Reply
    7. Diana says

      May 04, 2016 at 9:03 am

      This sounds great as I'm a huge fan of broccoli, and it sounds like an easy way to enjoy a delicious broccoli dish!

      Reply
      • Mamma C says

        May 04, 2016 at 10:13 am

        It's so good, I could just eat the whole thing for lunch. 🙂 Thanks, Diana.

        Reply
    4.67 from 3 votes (2 ratings without comment)

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    Hi, I'm Andrea, also known as Mamma C. I've been sharing family-tested recipes from my Italian-American kitchen for a decade! I hope you'll visit often!

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