Skillet Cooked Broccoli Food

SKILLET BROWNED BROCCOLI, CAULIFLOWER AND GARLIC

Steps:

• Heat a large heavy skillet over medium heat.
• While it's heating, slice the cauliflower from top to bottom in 1-inch thick slices. Brush both sides with oil; salt and pepper to taste.
• Place the cauliflower slices in the hot skillet, pressing them down. Cook for 3-4 minutes, until nicely browned; flip them over and cook till brown and tender. Remove from skillet and keep warm.
• While the cauliflower is browning, slice broccoli in the same way as the cauliflower and brush with some remaining oil.
• Cook the broccoli just as you did the cauliflower - till brown on both sides and tender. Remove from skillet & place on platter with the cauliflower.
• Add remaining oil (about 2 tsps) to the skillet and sauté the garlic, stirring constantly, till lightly browned - 1-2 minutes. Transfer to a paper towel to absorb any remaining oil and sprinkle with salt and pepper.
• Arrange the broccoli around the outside of a serving platter and place the cauliflower in the center of the circle.
• Sprinkle with garlic pieces & drizzle with the olive oil.
• Serve warm.

SKILLET-COOKED BROCCOLI

Steps:

• Rinse and drain the broccoli heads and cut apart all the main branches where they join or are attached to a central stem. Separate the clusters into medium-size florets, 2 to 3 inches wide at the top. If they are wider, slice them lengthwise. Cut their long stems so the florets are about 4 inches long.
• Peel the tough skin from the stem pieces and slice them lengthwise in half, or in quarters if they are thick. You can also peel or slice off the tough fibrous layer of the large branches and central stems and slice up the fresh core into 4-inch sticks. Discard all dry and hard pieces.
• Set the skillet over moderate heat, pour in the oil, and strew in the garlic. Cook the garlic slices for about 5 minutes, with an occasional shake. When they're lightly caramelized, dump the broccoli pieces into the skillet, sprinkle the salt and peperoncino all around, and pour in 1/2 cup water.
• Cover the pan, raise the heat slightly, and cook for 5 minutes, shaking the pan a couple of times. Lift the cover and toss everything very well, then cover again.
• Let the broccoli cook another 3 to 5 minutes, and poke or taste a piece to check the tenderness. Cook longer, covered, if you want it softer. Remove from the heat and uncover the pan as soon as the broccoli is cooked through and still brightly colored.
• Serve right away, in a pool of Creamy Garlic Sauce.
• Put the milk, garlic, bay leaves, and 1/4 teaspoon salt into a 2-quart saucepan. Bring to a boil and cook at a steady boil for 30 to 40 minutes or even more, gradually reducing the contents of the pot to 1 cup.
• Pour and scrape everything into a wire sieve set over a bowl. Remove the bay leaves, and press and scrape the soft garlic through the sieve, making sure you get every bit of the delicious purée into the bowl.
• Whisk the sauce until smooth, then whisk in the tablespoon of olive oil and pinches of salt to taste.
• Reheat the sauce on the stove until warm. Thin it if you wish with milk or cream. Store in the refrigerator.
• Asparagus
• Tomatoes
• Zucchini
• Leeks
• Spinach
• Just about everything goes with this

SKILLET BROCCOLI

Steps:

• Peel the broccoli stem and cut off the very bottom piece. Cut it lengthwise into quarters.
• Put the water and broccoli into a skillet just big enough for it to fit in one layer. Cover and turn the heat to medium.
• Cook for 2 to 3 minutes.
• Uncover, and salt to taste. Turn the heat to high and cook until the water all boils off.
• Drizzle on the olive oil, and continue to cook for a few minutes, turning the broccoli pieces with tongs, until it's getting browned in places.
• Sprinkle with hot red pepper flakes before serving.

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.

SAVORY SKILLET BROCCOLI

Steps:

• In 12-inch skillet, heat Olive Oil over medium-high heat and cook broccoli, stirring occasionally, 2 minutes.
• Stir in Lipton® Recipe Secrets® Golden Onion Soup Mix blended with water. Bring to a boil over high heat.
• Reduce heat to low and simmer covered 6 minutes or until broccoli is tender.
• Also terrific with Lipton® Recipe Secrets® Onion Mushroom Soup Mix.