Broccoli Strascinati Recipes
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
- Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
BROCCOLI STRASCINATI
Make and share this Broccoli Strascinati recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a 12" skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6-8 minutes. Sprinkle in 2 tablespoons water; add garlic; cook until golden, 2-3 minutes. Add chile; cook until toasted, about 2 minutes. Season with salt.
Nutrition Facts : Calories 348.9, Fat 28.1, SaturatedFat 3.9, Sodium 101.7, Carbohydrate 21.7, Fiber 8, Sugar 5.2, Protein 8.9
ROASTED SPICY BROCCOLINI
This Mediterranean-inspired broccolini combines crushed red pepper, garlic, oregano, and feta for a flavorful side dish that pairs perfectly with grilled steak or salmon. Adjust the red pepper to your family's tastes, or omit it completely.
Provided by France C
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
- Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
- Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
- Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 18.3 g, Cholesterol 14 mg, Fat 10.2 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 824.5 mg, Sugar 6.2 g
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- Heat the olive oil over medium-high heat in a large skillet (with a lid), the biggest one you have; you could also use a wok. Add the broccolini and cook, stirring to flip the pieces around occasionally, until they start to turn golden brown, but are still crisp tender, about 8 minutes. Season with salt, and add the garlic and the red pepper flakes, and sauté for one more minute, until you can smell the garlic.
- Add the wine and cover the pan for 2 minutes, allowing the liquid to come to a simmer. Remove the lid and sauté for another minute until the liquid is almost evaporated and the broccolini is as tender as you like it. Remember that it will soften a bit more off the heat. Serve hot.
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