Broccoli Corn And Green Bean Saute Recipes
BROCCOLI, CORN, AND GREEN BEAN SAUTE
Broccoli, corn, and green beans are sauteed until tender then sprinkled with flavored feta cheese.The leftovers are fantastic too, that is....if it will last that long.
Provided by trulyabaker
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 244.8, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 469.6, Carbohydrate 32.4, Fiber 7.8, Sugar 5, Protein 6.3
FESTIVE CORN 'N' BROCCOLI
This recipe is delicious and versatile. I often substitute a tablespoon of minced fresh basil for the dried, and two to three ears of sweet corn (about a cup cut fresh from the cob) for the Mexicorn. -Lucile Throgmorton, Clovis, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, combine the broccoli, corn and butter; cook over medium heat until butter is melted. Stir in the basil, salt, garlic powder and pepper. Cover and cook until vegetables are tender, 8-10 minutes, stirring occasionally.
Nutrition Facts : Calories 135 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 541mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
BROCCOLI AND GREEN BEANS
In this recipe, I blanch the broccoli before sautéing it. I love vegetables sautéed in olive oil that's fragrant with garlic, but too often, these sautés can turn fresh, crisp produce into something greasy and soggy. So for some thicker-cut vegetables like broccoli florets, the blanching step really helps: By boiling, you cook the veggies most of the way through, and then you finish with the sauté more for flavor and texture than to get the broccoli fully cooked. Less time in the oil, less chance of sogginess.
Yield 4 side-dish servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the broccoli and cook just until the color brightens, about 2 minutes. Using a slotted spoon, transfer the broccoli to a large bowl of ice water to cool completely. Drain the broccoli and set aside.
- Cook the green beans in the same pot of boiling salted water just until the color brightens, about 4 minutes. Drain, then add the green beans to another large bowl of ice water to cool completely. (The vegetables can be prepared up to this point 8 hours ahead. Dry thoroughly and refrigerate in a resealable plastic bag.)
- In a large sauté pan, heat the oil over a medium-high flame. When almost smoking, add the garlic and 1 1/2 teaspoons of red pepper flakes, and auté just until fragrant and the garlic is pale golden, about 45 seconds. Using a slotted spoon, remove the garlic from the oil and discard (do not overcook the garlic as it will impart a very bitter taste to the dish). Add the broccoli, green beans, and 1/2 teaspoon each of sea salt and black pepper to the oil, and sauté until the vegetables are heated through and crisp-tender, about 5 minutes. Season with more red pepper flakes, sea salt, and black pepper to taste. Transfer the mixture to a bowl and serve immediately.
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