Lemony Braised Broccoli Food

LEMONY BRAISED BROCCOLI

Lemony Braised Broccoli image

Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 medium yellow onion, cut into 1-inch wedges
2 cloves garlic, smashed and peeled
1 teaspoon ground coriander
1/4 teaspoon red-pepper flakes
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
4 wide strips lemon zest, plus wedges for serving
Salt and pepper

Steps:

In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.

Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g

LEMONY BROCCOLINI

Lemony Broccolini image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 bunches broccolini
2 tablespoons salted butter
2 cloves garlic, minced
Salt and freshly ground black pepper
Grated zest and juice of 2 lemons

Steps:

Bring a large pot of water to a boil. Prepare an ice water bath. Blanch the broccolini in the boiling water for 1 1/2 to 2 minutes. Immediately plunge into the ice water, then drain on paper towels.
In a large skillet, melt the butter over medium-high heat. Add the garlic and cook for a minute, then throw in the broccolini. Toss to coat in the butter and garlic, then sprinkle with salt and pepper. Add the lemon zest and juice and continue cooking for a couple more minutes.

ROASTED GARLIC LEMON BROCCOLI

Roasted Garlic Lemon Broccoli image

I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.

Provided by NERDYCHEESECAKE

Categories Side Dish Vegetables Broccoli

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
½ teaspoon lemon juice

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Nutrition Facts : Calories 49.3 calories, Carbohydrate 7 g, Fat 1.9 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 326.5 mg, Sugar 1.7 g

BRAISED BROCCOLI WITH OLIVES

Braised Broccoli with Olives image

Provided by Deborah Madison

Categories Olive Vegetable Side Braise Vegetarian High Fiber Summer Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 small heads broccoli or 1 1/2 or more pounds broccoli sprouts
sea salt and freshly ground pepper
1/4 cup olive oil
1 onion
1 tablespoon chopped marjoram or oregano
3 garlic cloves, coarsely chopped
2 tablespoons olive paste or finely chopped Gaeta olives
grated zest of 1/2 lemon

Steps:

1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.

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