SautÉed Broccoli With Floret Vinaigrette Recipes

SAUTEED BROCCOLI STIR FRY RECIPE WITH GARLIC

Steps:

• Heat the olive oil in a large saute pan or skillet over medium heat. Add the minced garlic and saute until fragrant, about 30 seconds.
• Add the broccoli florets. Season with sea salt and black pepper. Increase heat to medium high. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and brown a bit.
• Add the water. Cover with a lid and cook for 3 to 5 minutes, until broccoli is crisp-tender. (There will be steam under the lid.) Remove the lid and if there is any water remaining, stir fry for another minute until it evaporates. Adjust salt and pepper to taste if needed.

BRILLIANT SAUTEED BROCCOLI

Steps:

• Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
• In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
• Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

SAUTEED BROCCOLI WITH FLORET VINAIGRETTE

Steps:

• Preheat the oven to 450°. Remove the tender leaves from the broccoli stems; wash leaves and set asidel
• Separate the florets from the large stems. Leaving some stem attached, cut enough florets into 1" pieces to measure 4 cups (set aside remaining florets for another use).
• Cut the bottom 1" from the stems and discard. Using a vegetable peeler, remove the woody outer layer to expose the pale-green center (you'll need to remove 2-3 layers). Quarter the stems lengthwise. With the tip of a paring knife, make shallow crosshatches into the flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
• Place florets on a rimmed baking sheet; drizzle with 2 tablespoons grapeseed oil and toss to coat. Season with salt and pepper. Roast the florets, turning once, until charred, 15 to 20 minutes. Let cool; mince florets.
• Whisk shallots, vinegar and lemon zest in a medium bowl; Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.
• Toss broccoli stems and remaining 1 tablespoon grapeseed oil in a large bowl, Heat a large skillet over medium-high heat. Working in batches, sear stems on all sides until browned in spots and crisp-tender, 3-4 minutes per batch. Divide among plates. Drizzle with vinaigrette and garnish with reserved broccoli leaves.

SAUTEED BROCCOLI

Steps:

• Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
• Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.