Sauteed Broccoli with Tomatoes Recipe
5 ingredient Sautéed Broccoli Recipe with blistered tomatoes, coconut oil and fresh garlic. This easy 10-minute side dish goes with anything!
Servings: 4 servings
Calories: 164kcal
Ingredients
- 1 1/2 pounds broccolli crowns and stems roughly chopped
- 10 ounces grape tomatoes
- 3 large garlic cloves grated
- 3 tablespoons coconut oil divided
- 1/2 teaspoon salt plus a pinch
Instructions
- Preheat large skillet on medium heat and swirl 1 tablespoon of 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 1 garlic clove, stir and transfer to a bowl.
- Return skillet to the stove and melt remaining 2 tablespoons of coconut oil. Add broccoli and remaining 1/2 teaspoon salt; stir, cover and cook for 5 minutes, stirring once.
- Add remaining 2 garlic cloves and stir. Return blistered tomatoes to the skillet and give sauteed broccoli a gentle final stir. Serve warm.
Notes
Store: Refrigerate in an airtight container for up to 2-3 days.
Freeze: Freeze leftovers for up to 3 months. Thaw in the fridge overnight. Broccoli will lose a bit of their crunch but not bad.
Nutrition
Calories: 164kcal | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Sodium: 351mg | Fiber: 5g | Sugar: 5g