How long does it take to make Sautéed Broccoli Microgreens with Garlic?
This recipe takes approximately 10 min total.
10 min
· Serves 2
· Updated February 21, 2026
South First location, 9AM–1PM. See market details →
Broccoli microgreens are best added fresh as a finishing ingredient. A quick and flavorful side dish featuring sautéed broccoli microgreens and garlic, perfect for any meal.
This recipe takes approximately 10 min total.
Broccoli microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 cups broccoli microgreens
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon soy sauce
Salt and pepper to taste
1 tablespoon sesame seeds (optional)
Heat olive oil in a skillet over medium heat and add minced garlic, sautéing for 1-2 minutes until fragrant.
Add broccoli microgreens to the skillet and sauté for another 2-3 minutes until just wilted.
Stir in soy sauce and season with salt and pepper to taste.
If desired, sprinkle with sesame seeds before serving.
Serve warm as a side dish or over rice.
Broccoli microgreens are frequently studied among edible microgreens for their phytochemical content, particularly sulforaphane precursors found in the seeds and sprouts of brassica crops. Culinary use focuses on their mild, slightly peppery flavor as a finishing green.
• Brassica microgreens including broccoli have been studied for elevated concentrations of glucosinolates and sulforaphane precursors relative to mature heads.
moderate evidence• Micronutrient levels in broccoli microgreens vary by seed source, growing medium, light exposure, and harvest timing.
strong evidence• Consuming brassica sprouts and microgreens fresh avoids heat-related breakdown of sulforaphane precursor compounds.
limited evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017