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Roman-Style Broccoli

SERVING SIZE: 4 side portions


  • 1 large head of broccoli, cut florets and stems into 1-inch pieces

  • 2 Tbsp oil

  • 1/3 cup water + 1/4 cup water (optional)

  • 1/2 tsp salt

  • 1 garlic clove, minced

  • 1/2 tsp dried oregano

  • 1/4 tsp crushed red chili flakes


  1. Wash the head of broccoli and cut the florets off the stalk into equal sized pieces. Peel the stalk and cut into the same size.

  2. Heat a skillet on high, add 1/3 cup of water and broccoli. Cover skillet with a lid. Steam for 2-3 minutes or until the broccoli turns bright green, but is not fully cooked through. Drain broccoli if necessary.

  3. Reduce heat to medium high and drizzle oil in the same skillet. Sauté broccoli for about 2 minutes. Add garlic, salt, and red chili flakes; sauté for 1 minute.

  4. Add oregano, and 1/4 cup of water (optional), and allow broccoli to steam uncovered until the water completely evaporates. Serve warm.

Watch our short video breaking down the recipe:

Broccoli & Garlic and Chive Mashed Potat
Download • 304KB

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