Sautéed Steamed Broccoli

Rinse the fresh broccoli under cool water and pat dry with paper towels. Trim the stem ends and cut the broccoli into uniform florets, about 2 inches across, keeping some stem attached to each piece.

Heat the vegetable or peanut oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.

Add the broccoli florets to the hot oil, stirring occasionally, until the edges begin to brown, about 3-4 minutes.

Cover the skillet with a lid, reduce heat to medium, and allow the broccoli to steam for 5-6 minutes, until the florets are tender-crisp and most of the water has evaporated.

Remove the lid and stir the broccoli, cooking uncovered for 1-2 minutes more if any excess moisture remains.

Transfer the sautéed steamed broccoli to a serving dish and serve immediately while hot.