SPICY BROCCOLI SAUTE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve.
SPICY KETO BROCCOLI-CHEDDAR SOUP
In a matter of minutes and using just one pot, this rich broccoli soup comes together with just a few staple pantry ingredients. Lightly fragranced with a combination of cayenne, thyme and a duo of cheeses, this is sure to become your next back-pocket soup recipe.
Provided by norasingley
Categories Cheese
Time 23m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large pot over medium-high heat. When foaming subsides, add onion and season generously with salt and pepper. Saute, stirring occasionally, until onions are translucent and beginning to turn golden on the edges, about 7 minutes.
- Add cayenne and toast until fragrant, 30 seconds.
- Add broccoli, thyme, and chicken stock and bring to a boil. Reduce to a simmer and cook until broccoli is just tender, about 7 minutes.
- Add cream. Using an immersion blender, blend mixture until smooth.
- On low heat, add fontina and cheddar and cook until melted.
- Season with salt and pepper, divide among serving bowls, and top with fresh thyme and a drizzle of olive oil. Serve.
Nutrition Facts : Calories 392.9, Fat 30.7, SaturatedFat 18.7, Cholesterol 96.9, Sodium 441.3, Carbohydrate 13, Fiber 0.7, Sugar 2.4, Protein 20.4
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
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