SAUSAGE AND BROCCOLI WITH PEPPERONCINI SAUCE
Make pizza the next day with the leftover meat and vegetables.
Provided by Martha Stewart
Categories Dinner Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. On 2 rimmed baking sheets, toss broccoli with 3 tablespoons oil and salt. Roast until tender and browned in spots, tossing, and rotating sheets once, 20 to 25 minutes.
- Meanwhile, heat remaining 1 tablespoon oil in a large straight-sided skillet over medium-high heat. Cook sausage until browned on all sides, about 10 minutes. Remove and cut into 1/2-inch pieces.
- Reduce heat to medium. Add garlic and pepper flakes; cook, stirring, 30 seconds. Add pickling liquid, broth, and beans; bring to a boil. Cook, mashing some beans with the back of a spoon, until slightly thickened, 5 minutes. Remove from heat; add pepperoncini. Reserve half of all for next day; serve remainder with polenta.
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
BROCCOLINI WITH PEPERONCINI
Serve a platter of these grassy, sweet, and garlicky crisp-tender stems of sprouting broccoli or broccolini at your next gathering, your guests will go love this humble vegetable side dish.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Cook broccoli in a large pot of generously salted boiling water until very tender and darkened slightly, 10 to 12 minutes; drain.
- In a large saucepan, heat oil, garlic, and chiles over medium. Begin stirring when bubbles form around edges of garlic slices. Continue cooking, stirring frequently, until garlic is soft and fragrant but hasn't taken on any color, about 3 minutes.
- Add broccoli and reduce heat to low; season with 2 teaspoons salt. Cook, stirring gently a few times, about 5 minutes. Transfer to a serving platter; let cool completely. Serve with lemon wedges.
SPICY ROASTED BROCCOLINI WITH PRESERVED LEMON
Provided by Food Network
Categories side-dish
Time P2DT2h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the preserved lemon: Mix the salt with 1 cup sugar in a small bowl. Layer the lemon slices with the salt-sugar mixture in a nonreactive dish so that the lemon slices are completely buried. Leave the dish uncovered on the kitchen counter and let sit for 2 to 3 days.
- Remove the lemon slices from the salt-sugar mixture and rinse well under cold water. Combine the remaining 1/2 cup sugar with 1/2 cup water in a saucepan and bring to a simmer. Cook until the sugar is completely dissolved, then add the lemon slices and simmer for 30 minutes. Let cool and store in a container with a tight-fitting lid in the refrigerator for up to 1 month.
- For the broccolini: Preheat the oven to 400 degrees F.
- Blanch the broccolini by filling a medium saucepan with water and bringing it to a boil. Add a generous handful of salt (it should taste like the sea). Prepare a large bowl of ice water. Add the broccolini to the boiling water and cook until just barely tender, about 2 minutes. Drain the broccolini and immediately plunge into the ice water to shock. Transfer the broccolini to paper towels and blot dry.
- Add the blanched broccolini, garlic, 1 tablespoon olive oil and some salt and pepper to a cast-iron skillet and toss well. Place the skillet in the oven and roast until the broccolini stalks are soft and cooked through and the ends are brown and crispy, approximately 10 minutes. Meanwhile, mix the chile paste, 2 tablespoons chopped preserved lemon and 1 tablespoon olive oil in a small bowl and season to taste with salt and pepper.
- Toss the roasted broccolini with the preserved lemon mixture and serve.
SAUTEED BROCCOLINI
Steps:
- Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
- Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.
PASTA WITH BROCCOLI AND PEPPERONI
A quick, tasty dish for something different to serve on those nights when time is short. Broccoli can be par boiled ahead of time and refrigerated until time to prepare dinner.
Provided by Marie
Categories One Dish Meal
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cut broccoli into small pieces and cook until almost done and drain well.
- Saute garlic on low heat, then add pepperoni and cook a few minutes.
- Add broccoli and cook until tender.
- Cook pasta and drain, then add butter and melt over low heat.
- Add pasta and toss with half the cheese, then add pepperoni, broccoli mixture.
- Serve with additional cheese and red pepper flakes, if desired.
Nutrition Facts : Calories 900.2, Fat 40.3, SaturatedFat 18.7, Cholesterol 81.4, Sodium 864.7, Carbohydrate 101.3, Fiber 9.1, Sugar 5.9, Protein 35.7
ITALIAN BROCCOLI WITH PEPPERS
This healthy side dish goes with just about anything. And for a satisfying meal, we like it over pasta or grilled chicken or turkey breasts. -Maureen McClanahan, St. Louis, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 228mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BROCOLLINI WITH PECAN BROWN BUTTER
Provided by Bruce Aidells
Categories Side Sauté Thanksgiving Vegetarian Low Cal High Fiber Pecan Christmas Eve Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Bring large pot of salted water to boil. Add broccolini; stir to separate and cook 2 minutes. Drain. Transfer broccolini to paper towels to drain. Cool. DO AHEAD: Can be made 1 day ahead. Wrap broccolini in several layers of clean paper towels; enclose in resealable plastic bag and chill.
- Melt butter in extra-large skillet over medium heat. Add shallots and garlic, then pecans; sauté until shallots are soft, about 3 minutes. Increase heat to medium-high; stir constantly until butter is browned and pecans are aromatic, about 3 minutes. Add broccolini to skillet and toss gently until heated through, about 7 minutes. Season to taste with coarse salt and pepper. Transfer to platter and serve.
ROASTED BROCCOLINI AND LEMON WITH PARMESAN
Dumping cheese onto something, roasting it and calling it genius isn't the most original thought, but it's worth mentioning how wonderful this recipe is. Maybe it's the caramelized, jammy slices of lemon or maybe it's the almost burnt, crisp, frilly ends of tender broccolini. Whatever it is, a version of this is worthy of every dinner party. While there is something special about the broccolini here (nothing compares to the tender stalks and those wispy ends), this technique also works with root vegetables like carrots, potatoes and parsnips, as well as other brassicas like cauliflower and brussels sprouts. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon into rounds and set the other half aside. Toss lemon slices, garlic and broccolini with the olive oil on a rimmed baking sheet. Season with salt and pepper, making sure everything is evenly coated, especially the broccolini tips so they get fried and crisp.
- Sprinkle with Parmesan and roast until the broccolini is bright green, starting to char and the cheese is golden brown, 10 to 15 minutes.
- Remove from the oven, squeeze the remaining half of the lemon over the top and serve.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 810 milligrams, Sugar 6 grams
BROCCOLINI WITH SPICY SESAME VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Side Vegetarian Quick & Easy Low Cal Low Sodium Broccoli Healthy Low Cholesterol Vegan Boil Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.
- Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and more red pepper flakes, if desired.
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
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RECIPE: EASY 10-MINUTE GARLIC BROCCOLINI - KITCHN
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Author Sheela PrakashEstimated Reading Time 2 mins
- Rinse the Broccolini under cool water and shake off the excess water. Trim about 1/2-inch off the bottom of the Broccolini stems.
- Heat the oil in a large straight-sided skillet over medium-high heat until shimmering. Add the Broccolini and sauté until the Broccolini is bright green and some of the stems and tips of the florets are lightly charred, 5 to 7 minutes.
- Add the garlic, salt, and red pepper flakes, if using. Continue to sauté until the garlic is fragrant, about 30 seconds. Add the water, cover, and cook until the Broccolini is vibrant green and crisp-tender, 1 to 2 minutes. Serve immediately, with lemon wedges, if using.
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