by Olena

Sautéed Garlic Broccoli with Tomatoes

Olena's image
Olena Osipov
5 from 3 votes

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Sautéed Garlic Broccoli on the skillet

A rainbow of red and green in this sauteed garlic broccoli recipe doesn’t make me miss Christmas. The opposite – the smell and pictures sent me almost into tears realizing “oh, how I miss you, summer!” (I know I have big problems in my life, I know). Evening walks, naked legs and light. As much as I love holidays, I’m so happy they are over because the chaos of kids at home and visiting family, which we all know is good in moderation (sorry, mom and boys). The past few days, I have been decluttering, deep cleaning, organizing, donating, working out and cooking. That is what January and February are for, which I think are the most boring months of the year.

I want summer! La Nina can go away, seriously! Do you know who she is? Here. I say her name at least twice a day. She is my only explanation for our broken hot tub motor, garage key pad and blow up penguin; car won’t start, flat tire and list goes on. Yes, she is a real b-i-t-c-h. She is directly responsible for 50% of my mood swings. I like her boyfriend much-much better (again women prove to be more complicated than men) and if she stays here for next winter I’m moving to Florida. No, wait, first I will see what happens after January 20th.

We have had enough of snow. I’m so over cold sores and dry hands, driving on ice or not even knowing if I will drive tomorrow, and staying home for days, with sick kids or not. I want my warm never ending PNW rain back – I promise I will never complain again. How do people live in Minnesota?! Normal people, what is your secret? So far, I make myself feel better with tea, $4 sweaters and $2 fleece PJ pants from Value Village. Yes, me the owner of UGGs and Lululemon, buys sweaters in VV. It is this freaking cold only once in 10 years.

However, La Nina has its advantages. We have been doing a lot of homework. “Yay” to weeknights full of homework because 7 spelling mistakes with 25/25 mark. By the way, the teacher is gone. Maybe back to school? Just in case, keep your eyes open,  otherwise in 20 years we will end up with a succesful prime minister whose requirment for education will be suspicous due to Olena’s harasment of previously perfect according to advertisment education system, and it’s gonna be too late to raise awarness. Fun, huh?! I know. Being mom in 2017 is a ton of fun. Join me ASAP so I feel better not crying by myself.

Sautéed Garlic Broccoli ingredients; broccoli, grape tomatoes, garlic and coconut oil

So, revolutionary 10 minute sautéed garlic broccoli.

Revolutionary because would you ever think to pan fry broccoli in a large amount of coconut oil on purpose? Well, I did and it came out majestic! Organic broccoli (winter reality is bagged from Costco) sauteed in a healthy dose of coconut oil with garlic, and then topped with blistered grape tomatoes. The flavours of melted coconut oil, freshly squeezed garlic, sea salt and cracked pepper will transform even the pickiest eaters into garlic broccoli lovers. However, I find majority of kids love broccoli – the weirdest thing ever, if you ask me. Must be courtesy of Chinese restaurants.

When cooking broccoli I like to use it all – crowns and stems. First of all, you already paid for them. Secondly, there are so many vitamins and nutrients in stems, I almost think they are the best part of broccoli. So, do not throw them away, especially organic ones. Feel free to use any shape or size tomatoes, fresh from the garden beefsteak or roma tomatoes would be wonderful (I’m a dreamer in January). Just make sure not to overcook broccoli. Al dente and just tender is perfect enough. It would be safe to assume that nobody likes mushy vegetables unless they are potatoes, right?!

Be healthy because did you know it makes your ex-husband jealous?!

Sautéed Garlic Broccoli Recipe with coconut oil, served in a bowl

More Quick Veggie Side Dishes:

Sautéed Garlic Broccoli with Tomatoes

Sauteed Garlic Broccoli with Tomatoes

Sautéed Garlic Broccoli Recipe with coconut oil, freshly squeezed garlic, blistered grape tomatoes, sea salt and freshly cracked pepper.
5 from 3 votes
Print Save Rate
Course: Salad
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 164kcal
Author: Olena Osipov


  • 1 1/2 lbs broccoli including stems roughly chopped
  • 10 oz grape tomatoes
  • 5 large garlic cloves grated
  • 3 tbsp coconut oil divided
  • 1/2 tsp + a pinch salt


  • Preheat large skillet on medium heat and swirl 1 tbsp coconut oil to coat. Add tomatoes with a pinch of salt; stir, cover and cook for 3-4 minutes. Shake the skillet to turn and make tomatoes blister, occasionally. Add 2 garlic cloves, stir and transfer to a bowl.
  • Return skillet to the stove and melt remaining 2 tbsp coconut oil. Add broccoli and remaining 1/2 tsp salt; stir, cover and cook for 5 minutes, stirring once. Add remaining 3 garlic cloves and stir. Return blistered tomatoes to the skillet and give a gentle final stir. Serve warm.

Store: Refrigerate in a glass airtight container for up to 2 days.


    Calories: 164kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Sodium: 351mg | Potassium: 721mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 163mg | Calcium: 94mg | Iron: 2mg
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