Charred Spicy Broccolini Recipes

SPICY CHARRED BROCCOLLI

Steps:

• Preheat the oven to 450 degrees F.
• Cut the broccoli florets into 1-inch pieces and slice the stems crosswise into 1/2-inch-thick pieces. Put in a large bowl and toss with the oil and 1 tablespoon water. Spread on a baking sheet and roast, stirring once halfway through, until tender and lightly charred, 20 to 25 minutes. Transfer to a bowl and toss with the cashews, fish sauce, lime juice, cilantro and jalapeno. Serve with lime wedges.

CHARRED SPICY BROCCOLINI

Steps:

• Toss 2 large trimmed bunches broccolini with 2 tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 475˚ F until charred around the edges, 8 to 10 minutes. Whisk 1 1/2 teaspoons soy sauce, 1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce. Drizzle on the broccolini.

SPICY SAUTEED BROCCOLINI WITH GARLIC

Steps:

• Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
• Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.

ROASTED SPICY BROCCOLINI

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.

SIMPLE BROCCOLINI

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.

CHARRED BROCCOLI

Steps:

• Make the bread crumbs: Heat oven to 350 degrees. In a medium saucepan over low heat, melt the butter. Add the panko and mix well. Spread on a baking sheet and bake until toasted, mixing occasionally, 5 to 7 minutes. Remove from oven and set aside to cool.
• In a small pan over medium-low heat, heat the fat or oil until shimmering. Add the anchovies and sauté until browned, about 2 minutes. Transfer anchovies to paper towels to drain. Scrape the anchovies into a bowl. Add the shallots, panko and salt and mix well; set aside.
• Make the aioli: In a small saucepan, combine the garlic and oil. Place over very low heat and allow garlic to cook until softened but not browned, 20 to 30 minutes. Remove from heat and let cool.
• Transfer garlic to a blender, reserving the oil. Add the eggs, 1 tablespoon fish sauce, vinegar, caper juice and lemon juice. Pulse until foamy. With blender at medium speed, slowly stream in the reserved oil until mixture has the consistency of thin mayonnaise. If more saltiness is desired, add fish sauce to taste. Transfer to a covered container and refrigerate; the aioli will thicken when chilled.
• Make the broccoli: Place a heavy-bottomed pan over high heat until very hot. Add the grapeseed oil and place broccoli, cut side down, in the pan. Lightly season with salt.
• Sear broccoli until browned, about 1 minute, then quickly flip to sear the raw side for 30 seconds. Promptly remove from heat.
• To serve, arrange broccoli on a platter or individual plates. Brush with garlic aioli, and sprinkle liberally with the seasoned panko. Serve immediately.

CHARRED CUMIN BROCCOLINI RECIPE BY TASTY

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with cold water and set nearby.
• Blanch the broccolini in the boiling water for about 3 minutes, then transfer to the bowl of cold water to stop the cooking process.
• Remove broccolini from the water, shaking off any excess, and spread on a baking sheet.
• Drizzle the broccolini with the olive oil and season with the cumin, salt, and pepper. Toss to coat.
• Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the broccolini to the hot grill and cook until char marks appear, about 3 minutes per side. Remove the broccolini from the grill.
• Rub the cut sides of the lemon wedges with the sugar to lightly coat, then grill until caramelized, 1 minute on each side.
• Place the caramelized lemon wedges on top of the broccolini, then squeeze over the broccolini before serving
• Serve immediately or transfer to a 175°F (80°C) to keep warm until ready to serve.
• Enjoy!