Skillet Cooked Broccoli Food

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.

BEEF & BROCCOLI SKILLET

Steps:

• In a large skillet, saute beef in oil until no longer pink; drain. Remove and keep warm. In the same skillet, combine the broccoli, soup, soy sauce, vinegar and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until broccoli is crisp-tender. Stir in beef; heat through. Serve with rice if desired.

BROCCOLI PASTA

Steps:

• Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
• Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
• In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

GARLICKY SAUTEED BROCCOLI AND CAULIFLOWER

Steps:

• Heat the butter and 2 tablespoons of the oil in a large skillet over medium-high heat.
• Add the broccoli and cauliflower in a single layer, sprinkle with 1/2 teaspoon salt and cook, undisturbed, until the undersides are browned in spots, 3 to 4 minutes. Continue to cook, stirring every 1 to 2 minutes, until browned all over and crispy and tender, about 5 minutes more.
• Reduce the heat to medium and push the vegetables to one side of the skillet. Add the garlic and remaining 1 tablespoon oil to the empty side and cook, stirring, about 30 seconds. Mix the garlic into the vegetables and add a large splash (about 3 tablespoons) of water. Squeeze in half a lemon, if using. Cook, stirring, until the juices have evaporated.

SAUTEED BROCCOLI

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.

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 SPAGHETTI

Steps:

• Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
• To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
• Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.