Pan Seared Broccolini Recipes

EASY 10 MINUTE PAN-ROASTED BROCCOLI

Steps:

• In a cast iron skillet or heavy-bottom pan, heat olive oil over medium-low heat for 2-3 minutes.
• Meanwhile, prepare the broccoli by cutting entire head of broccoli in half. Laying the flat side down, cut off each floret from the base of the floret all the way down to the bottom of the stem.
• When the oil is hot, add all the broccoli to the pan, arranging so that as many pieces as possible are touching the bottom of the pan. Season with 1/2 tsp salt plus pepper to taste and allow to cook for 5 minutes, undisturbed.
• After 5 minutes, stir and rearrange the broccoli so that the sides that were down are now facing up. Season again with salt and pepper and cover with a lid. Allow to cook for 3 more minutes.
• Stir before serving. Best when served hot.

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.

PAN STEAMED BROCCOLI

Steps:

• Peel the stalk of the broccoli, remove the florets and cut into 1-inch pieces. Cut the stalk in half crosswise and then slice each half into 1/8-inch thick slices lengthwise. Place the stalk pieces in the bottom of a 2 1/2 to 3-quart saucepan, add the water and salt. Lay the florets on top. Cover, place over high heat and cook for 3 minutes. Decrease the heat to low and cook for an additional 3 minutes. Remove from the heat, add the butter and stir to combine. Serve immediately.

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.

OVEN-ROASTED BROCCOLINI

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a roasting pan with aluminum foil.
• Spread broccolini in an even layer in the roasting pan. Sprinkle garlic over broccolini. Drizzle olive oil over the top. Season with salt and pepper.
• Place under the broiler and cook, watching closely, until lightly browned and stalks are tender, 6 to 8 minutes. Serve sprinkled with Parmesan cheese.

PAN-FRIED BROCCOLI RECIPE BY TASTY

Steps:

• Heat oil in a pan over medium heat until it begins to shimmer.
• Add the broccoli and sprinkle with salt, stirring to coat in the oil.
• Cook for 5 minutes, without moving the broccoli.
• Add chicken stock and place a lid on the pan, and cook for 1 minute.
• Remove the lid and add the garlic and red pepper flakes. Stir, cooking for 1 minute.
• Enjoy!

PAN-ROASTED BROCCOLI

Steps:

• Stir water, salt, and pepper together in small bowl, til salt dissolves.
• In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
• Don't stir for about two minutes until they get light browned.
• Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
• Add water spice mixture and cover pan with lid, cooking for two minutes.
• Uncover and cook until desired doneness.
• Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.

PAN-SEARED BROCCOLINI

Steps:

• Bring a large pot of well-salted water to a boil. Add the broccolini and cook until the florets are tender and the stalks start to soften a bit, 2 minutes or so. Drain in a colander and run cool water over them to stop the cooking. Drain, pat very dry with towels, and set aside.
• Heat the oil in a large skillet over medium-high heat. When hot, add half the broccolini and arrange it in a single layer. Let the broccolini cook undisturbed until it starts to brown on the bottom, 2 to 3 minutes.
• Transfer the broccolini to a plate, add the remaining broccolini to the pan, and sear in the same way. When the second batch is seared, combine all the broccolini in the pan along with the garlic, chile flakes, and a couple pinches of salt. Continue to cook, tossing constantly, until the garlic is aromatic, about 1 minute longer.
• Season to taste with more salt and serve warm or at room temperature.