ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
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
BRAISED BROCCOLINI
Simmer these little nuggets with garlic in a low-sodium chicken broth.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, heat olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add Broccolini and chicken broth; season with salt and red-pepper flakes. Bring to a boil over high and cover. Reduce heat and simmer until Broccolini is tender but still bright green, about 15 minutes. Transfer Broccolini to a platter. Increase heat to medium-high and simmer broth until reduced by half; pour over Broccolini.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
SAUTEED BROCCOLINI WITH GARLIC
Categories Garlic Side Sauté Vegetarian Quick & Easy Broccoli Fall Vegan Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of main course)
Number Of Ingredients 5
Steps:
- Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then drain in a colander.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of garlic, stirring, until pale golden, about 30 seconds. Add half of Broccolini, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.
OVEN ROASTED BROCCOLI
Serve Alton Brown's top-rated Oven-Roasted Broccoli, topped with crunchy panko breadcrumbs and grated cheese, with this recipe from Good Eats on Food Network.
Provided by Alton Brown
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
- Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE
This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!
Provided by Bergy
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
- Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
- Serve hot or at room temperature.
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5/5 Total Time 30 minsServings 8
- Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
- In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.
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5/5 (77)Total Time 15 minsCategory Side DishCalories 151 per serving
- Heat the butter in a very large skillet (12-inch minimum) over medium-high heat until foaming. Swirl to coat the bottom of the skillet.
- Sauté the baby broccoli for about 2 minutes on each side, until it has absorbed most of the butter.
- Check to see if the stems are fork-tender. If they are, you're done! If they're still tough (this happens with relatively thick stalks), add 2 tablespoons of water to the skillet, cover, and steam until the stems are tender-crisp, 1-2 minutes.
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- Wash the broccolini and just trim the bottom of the stalk a smidgen - no need to do anything else to it. Place it in the saute pan with the water and dot the top with the butter.
- Cover the pan and put the stove on about medium (if your stove is not very hot, try medium high, at least until you hear it boiling). It will come to a boil quickly, turn it down to medium low (should still hear it making some noise in the pan as it cooks) and leave it covered. Check it after two minutes. If a fork can pierce the stalk, it’s ready. If it is no longer bright green, it has already cooked for too long.
- The butter will melt into the broccolini and what’s left of the water and create a bit of a sauce. Take the broccolini out of the pan once it is ready so it will stop cooking and place it on your serving platter of choice. You can add some salt and pepper if you like. We find it so flavorful as is that we didn’t even add S&P the other night
BRAISED EGGPLANT & BROCCOLINI WITH FRIED GINGER RECIPE ...
From sunset.com
3/5 (30)Total Time 55 minsServings 4-6Calories 168 per serving
- In a bowl, blend brown sugar, soy sauce, lemon juice, sesame oil, chile flakes, broth, and minced ginger; set sauce aside.
- Cut slender Asian eggplant into 1- by 2-in. slices or regular globe into 1 1/2-in. chunks; or cut small, egg-shaped Indian eggplant in half lengthwise. Set aside.
- Bring 3 cups water to a boil in a 12-in. wok or frying pan over high heat. Add broccolini; cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside.
- Drain and dry wok, add canola oil, and heat over high heat. Add slivered ginger; cook, stirring, until golden, 2 minutes. Transfer ginger to paper towels. Pour oil into a bowl; return 1 tbsp. oil to wok.
SAUTEED BROCCOLINI WITH LEMON AND GARLIC - WENT HERE …
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5/5 (13)Total Time 15 minsCategory Side DishCalories 116 per serving
- Trim the broccolini, taking about 1 inch off the bottom of the stalks. Slice any thick stalks lengthwise so they cook evenly.
- Heat the butter in a skillet over medium heat. Add the garlic and cook for 1-2 minutes, until it softens and starts to brown.
- Add the chicken broth, salt and pepper and bring to a simmer. Reduce the heat to low and cover. Cook for about 15-20 minutes, or until broccolini is tender.
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- Heat a large cast-iron or deep skillet over medium-high. Add 2 tbsp. olive oil, two turns of the pan. Season the chicken with salt and pepper and cook, turning once, until browned, 7 to 8 minutes; transfer to a plate. Add the sliced lemon, half the sliced garlic, and the chile and oregano to the skillet and stir for 1 minute. Add the wine, stirring to scrape up any browned bits. Return the chicken to the skillet; spoon the pan juices over the thighs. Partially cover, reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes. Add the parsley and lemon juice.
- Meanwhile, on a baking sheet, arrange the broccolini in a single layer. Toss with 2 to 3 tbsp. olive oil and the remaining garlic; season. Roast until the tips of the florets are browned and crispy, 15 to 20 minutes.
- Divide chicken among plates. Top with lemon slices and pan juices. Serve with the broccolini topped with feta.
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- In a bowl, blend brown sugar, soy sauce, lemon juice, sesame oil, chile flakes, broth, and minced ginger; set sauce aside.
- Cut slender Asian eggplant into 1- by 2-in. slices or regular globe into 1 1/2-in. chunks; or cut small, egg-shaped Indian eggplant in half lengthwise. Set aside.
- Bring 3 cups water to a boil in a 12-in. wok or frying pan over high heat. Add broccolini; cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside.
- Drain and dry wok, add canola oil, and heat over high heat. Add slivered ginger; cook, stirring, until golden, 2 minutes. Transfer ginger to paper towels. Pour oil into a bowl; return 1 tbsp. oil to wok.
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- Combine all ingredients except broccolini in a frypan. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 5 minutes.
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- Heat a Dutch oven over medium-high heat. Add grapeseed oil and sear the shank on all sides, about 3 minutes per side. Toss in the shallots, sea salt, and spices; nudge shallots a bit until they have browned on the edges. Add tomatoes, their juice, and wine. Use a spoon to scrape up any brown bits. Once sauce is bubbling vigorously, stir, turn heat to low, and cover.
- Braise 6 - 8 hours. Check each hour, adding some liquid (a little more wine or some water, if you want) if needed. Every 3 hours, flip the shank. Eventually, the shank will collapse. At this point, pull of any large hunks of connective tissue that have not yet broken down. Cover, and continue to simmer over very low heat another 1 - 2 hours, until meat is incredibly tender.
- An hour before serving, add lemon zest, check salt levels, adding more if needed. Continue to simmer over very low heat.
- Meanwhile, bring a large pot of heavily salted water to a boil. Immerse the broccolini and blanche 3 minutes. Remove broccolini from water with tongs and set aside. Use the same water to boil your pappardelle to al dente.
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- Make the infused oil by Microplaning a clove of garlic and a zest of a lemon into the olive oil. Add the chili and mix.
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