STEAMED BROCCOLI FLORETS
Steamed Broccoli Florets, with a tart mustard vinaigrette, is a delightful fast-to-fix recipe from field editor Peggy Van Arsdale of Crosswicks, New Jersey. "My Aunt Marion was a wonderful cook. I have many recipes from her, including this one," Peggy pens.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the sugar, vinegar, oil, water, prepared mustard, salt, pepper and ground mustard. Set aside. , Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Place in a serving bowl. Whisk dressing; drizzle over broccoli and toss to coat.
Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.
SAUTEED BROCCOLI
Our recipe for Sauteed Broccoli is an easy side dish that pairs well with any meal. Simply saute broccoli florets in Country Crock® Spread for buttery flavor and then simmer in vegetable broth until perfectly tender.
Provided by Country Crock®
Time 17m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 24.1 calories, Carbohydrate 4.7 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.8 g, Sodium 58.6 mg, Sugar 1.3 g
BRILLIANT SAUTEED BROCCOLI
If you want a slightly original restaurant-quality broccoli at any point within three days, this is the recipe you want! This is also great for entertaining guests with a large amount of food, and you want to shave some time without looking like you cut corners. This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food.
Provided by Aaron Geiger
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 6.2 g, Cholesterol 2.2 mg, Fat 5.6 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 143.7 mg, Sugar 2.1 g
SAUTEED BROCCOLI
Provided by Food Network Kitchen
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
SAUTEED BROCCOLI
Steps:
- Bring a large pot of salted water to a boil. Remove the broccoli florets. Trim the stalk and cut it into pieces. Blanch the broccoli for 3 to 7 minutes. Test to see if it is done after 3 minutes. Shock broccoli in ice water when it is done.
- Heat a skillet and add the butter. Add broccoli. Toss to coat and heat, then season with salt and pepper to taste.
BROCCOLI SAUTé WITH GARLIC AND OLIVE OIL
Make and share this Broccoli Sauté With Garlic and Olive Oil recipe from Food.com.
Provided by Krista Roes
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the olive oil in a 10" skillet over medium-low heat.
- Add the garlic and cook for 1 minute.
- Add the broccoli, salt and pepper and toss with the olive oil and garlic until the broccoli turns bright green and becomes tender.
- Remove from the skillet and serve.
WARM BROCCOLI SALD WITH SHERRY VINAIGRETTE
Active time: 30 min Start to finish: 30 min
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cover egg with cold water by 1 inch in a 1- to 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer egg with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes.
- While egg is cooking, steam broccoli in a steamer set over boiling water, covered, until just tender, 2 to 4 minutes, then transfer to a large bowl.
- Whisk together vinegar, mustard, salt, and pepper in a small bowl.
- Cook garlic in oil in a 10-inch heavy skillet over moderate heat until golden, 1 to 2 minutes, then discard garlic, reserving oil. Add bread to oil and cook, turning, until golden. Transfer croutons with a slotted spoon to paper towels to drain, reserving oil. Peel egg and force through a medium-mesh sieve using back of a spoon, then add to broccoli.
- Add 3 tablespoons hot oil to vinegar mixture, whisking until emulsified, then add to broccoli along with croutons and toss to combine.
SAUTéED BROCCOLI WITH GARLIC AND CHILE
This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
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- Preheat oven to 450°. Remove tender leaves from broccoli stems; wash leaves and set aside. Separate florets from large stems. Leaving some stem attached, cut enough florets into 1" pieces to measure 4 cups (set aside remaining florets for another use).
- Cut bottom 1" from stems and discard. Using a vegetable peeler, remove woody outer layer to expose the pale-green center (you'll need to remove 2–3 layers). Quarter stems lengthwise. With the tip of a paring knife, make shallow crosshatches into flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
- Place florets on a rimmed baking sheet; drizzle with 2 Tbsp. grapeseed oil and toss to coat. Season with salt and pepper. Roast florets, turning once, until charred, 15–20 minutes. Let cool; mince florets. Whisk shallot, vinegar, and lemon zest in a medium bowl. Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.
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