This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Broccoli has never tasted better. Serve ...

Add Yahoo as a preferred source to see more of our stories on Google. There’s nothing wrong with roasted broccoli, but it’s good to switch up your side dishes every now and then. Tonight, we’re making ...

Make room on your plate for these nutrient-packed florets, which add a wealth of health benefits to every meal.

Quick and flavorful, this garlicky sautéed broccoli recipe pairs tender-crisp florets with olive oil and garlic for an easy side dish that complements any meal.

Separate the broccoli flower from the stem. Cut the flowers down to about 1-inch pieces. Peel the stems and slice about 1/3 inch thick on a slight bias. Bring a pot of salty water to a rolling boil.

4 cups fresh broccoli florets 3 teaspoons crushed garlic Olive oil Red pepper flakes, optional Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook for 1 minute. Add the fresh ...

Pictured: Wok-sauteed broccoli with garlic and chili. Prep: Clean and trim broccoli into inch-wide pieces. Steam using steamer basket for about 5-6 minutes, or until broccoli becomes bright green and ...

Now that summer is slipping into fall, the familiar heads of broccoli will be joined by odd family members with names like broccoli rabe (or raab), broccolini and Chinese kale. They’re all members of ...

This sautéed broccoli rabe with garlic and olive oil is the ultimate Italian side — slightly bitter, deeply savory, and the ...