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!

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.

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.

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.

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.

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 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

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

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