Broccoli with Feta

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If you know the 🇮🇹 Italian classic Aglio e Olio dish, then you KNOW the method is perfect for achieving big flavor super quick. “Aglio e olio” means 🧄 garlic and oil in Italian and this is the same technique for this Broccoli with Feta recipe. This is one of the few ways you will get me to eat 🥦 broccoli and I can never have enough. I’d like to say I mixed Italy and 🇬🇷 Greece into one dish and you will not be disappointed.

Why You’ll Love Broccoli with Feta

This 🥦 Broccoli with Feta recipe will bring new life to boring broccoli. All you need is 2 additional minutes after steaming to unlock a new level of flavor. A quick sauté in 🫒 oil and garlic 🧄 is simply perfection and by crumbling creamy and salty feta over the dish makes this irresistible. I love the addition of dill here, but you can use whatever chopped fresh 🌿 herb you like. It’s a side dish that comes together in minutes but no one will ever forget it.

How to Prepare Broccoli with Feta

🔪 First, peel a little bit off the broccoli stem with a peeler and then cut it into equal-sized pieces. Cut or break the broccoli crown into florets.

🧂 In a large pot on the stove, boil water and add salt.

🥦 Boil the broccoli for 2 minutes making sure it still has a bite to it and is not mushy.

🧄 Meanwhile, slice up the garlic into thin slices and then add it to a pan with olive oil.

🔥 Now, turn the heat to medium, let it come up to temperature and then let the garlic infuse with the oil.

🥄 Once the garlic sizzles (be careful not to burn it), add in the cooked broccoli and give it a mix.

⏲️ Next, add in the feta and let it melt if you want to for about 1-2 minutes.

🌿 Take it off the heat and garnish with a little bit of fresh finely and finely chopped dill. Enjoy

Nonna’s Tip 🫛

If you don’t want to use broccoli you can certainly use this same method to saute cauliflower, asparagus, snap peas, or green beans.

Broccoli with Feta

Variations and Substitutions for Broccoli with Feta

  1. I used Bulgarian-style feta for this recipe, but you can use any you have on hand.
  2. Dill is optional but really underrated and delicious, we use dill in everything in Bulgaria and it’s absolutely a must for me. You could use 🌿 parsley or oregano instead.
  3. If you don’t like 🥦 broccoli you can certainly make this recipe with cauliflower, or use the same method to saute asparagus, 🫛 snap peas, or green beans.

Similar Recipes

Best Served With

  • This Broccoli with Feta can be served as a side to any main protein such as 🍗 grilled chicken, steak or fish.
  • You could also mix this Broccoli with Feta mixture with pasta, 🍚 rice, or quinoa for a complete meal.
  • Serve this Broccoli and Feta as a lunch bowl with a side of tofu, chickpeas or tuna, spinach, 🫑 bell peppers and rice.

Common Questions

can I use another vegetable instead of broccoli?

Yes, you can use cauliflower, sweet peas, asparagus or green beans instead.

Can I use another herb instead of dill?

We use dill in everything in Bulgaria and it’s absolutely a must for me, but you could certainly use parsley or oregano instead.

can make this Broccoli with feta dairy-free?

Yes, feel free to use your favorite non-dairy feta variety instead.

do I need to salt the water for boiling broccoli?

Salting the water is optional but recommended because it enhances the flavor of the broccoli. You could salt the broccoli after boiling it, if you prefer.

How do I prevent the garlic from burning?

Add the sliced garlic to cold oil and heat them together on medium. This allows the garlic to infuse the oil without burning. Stir frequently and keep an eye on the garlic.

can i make this broccoli with garlic ahead of time?

For best results, I would boil the broccoli ahead of time and then saute just before you’re ready to serve.

how do i prevent the broccoli from getting mushy?

Boil the broccoli for only 2 minutes and immediately remove it from the hot water to maintain its bite. You can also plunge it into ice water to stop the cooking process if you’re not sauteeing right after.

Broccoli with Feta

Broccoli with Feta

This Broccoli with Feta recipe will bring new life to boring broccoli. All you need is 2 additional minutes after steaming to unlock a new level of flavor. A quick saute in oil and garlic is simply perfection.
No ratings yet
Course: Side Dish
Cuisine: Greek, Italian
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Ingredients 

  • 1 head broccoli , cut into florets, about 2 cups
  • salt for the water
  • 2-3 tablespoons olive oil
  • 2-3 cloves garlic, thinly sliced
  • ¼ cup feta cheese, measure with your heart
  • fresh dill , optional

Instructions 

  • Peel a little bit off the broccoli stem with a peeler and cut it into equal sized pieces. Cut or break the broccoli crown into florets.
  • Boil water on the stove and salt it. Boil the broccoli for 2 minutes making sure it still has a bite to it and it’s not mushy. Slice up the garlic into thin slices and add it to a pan with olive oil. Turn on the heat to medium and let it come up to temperature and let the garlic infuse with the oil.
  • Once the garlic sizzles (be careful not to burn it) you can add in the cooked broccoli and give it a mix. Add in the feta and let it melt if you want to for about 1-2 minutes.
  • Take it off the heat and garnish with a little bit of fresh finely and finely chopped dill. Enjoy

Video

Nutrition

Calories: 281kcal, Carbohydrates: 22g, Protein: 11g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Cholesterol: 17mg, Sodium: 315mg, Potassium: 984mg, Fiber: 8g, Sugar: 5g, Vitamin A: 1973IU, Vitamin C: 272mg, Calcium: 241mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Greek, Italian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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