SPICY BROCCOLI WITH GARLIC
Garlic and spiced crushed red pepper add kick and spice to broccoli.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Peel and slice thick stems from broccoli; separate florets.
- In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
- Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
- Turn off heat; stir in vinegar.
Nutrition Facts : Calories 176 g, Fat 15 g, Protein 4 g
SUPER-SIMPLE GARLIC BROCCOLI
My kids love broccoli, especially with lots of garlic. It's great for a special occasion, but it's so quick that I usually fix it once a week in our home. Everyone gobbles it up. -Caramia Sommers, Oswego, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.
Nutrition Facts : Calories 53 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SPICY BROCCOLI
Make and share this Spicy Broccoli recipe from Food.com.
Provided by shawnajean
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Simmer broccoli covered in inch of water for 5 minutes, until tender.
- Drain broccoli and return skillet to heat.
- Heat skillet over high heat.
- Add oil, crushed pepper, and garlic.
- Turn broccoli in hot spicy oil and season with salt.
Nutrition Facts : Calories 88.8, Fat 4, SaturatedFat 0.6, Sodium 64.7, Carbohydrate 12.2, Fiber 5.3, Sugar 2.4, Protein 3.9
SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC
An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.
Provided by Stephen Van Houten
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
- Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
- Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g
SPICY ASIAN BROCCOLI
Long spears of broccoli are tossed with Chinese chile-garlic sauce, minced fresh garlic, sesame oil, a bit of raw sugar and this and that then roasted until crisp-tender. This will beat every white cardboard takeout container of Chinese you can get anywhere without exception. From Cooking Light
Provided by RedVinoGirl
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
- In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
- Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
- Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.
Nutrition Facts : Calories 110.7, Fat 11.1, SaturatedFat 1, Sodium 3.2, Carbohydrate 3.2, Sugar 2.1, Protein 0.4
SPICY GARLIC BROCCOLI
This is a delicious take on broccoli and will be eaten by everyone!
Provided by mk3jade
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick pan. Add garlic and pepper flakes to the hot oil and cook for 2 to 3 minutes. Add broccoli and stir until well coated in oil. Add water and cover the pan. Steam until tender but not mushy, about 5 minutes. Add salt and pepper.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 8.3 g, Fat 7.2 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 38.2 mg, Sugar 2 g
SPICY BROCCOLI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Simmer broccoli covered in 1 inch of water for 5 to 7 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper and garlic. Turn broccoli in hot spicy oil and season with salt. Transfer to a serving dish.
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 SAUTEED BROCCOLINI WITH GARLIC
Categories Garlic Vegetable Side Sauté Low Fat Quick & Easy Broccoli Winter Broccoli Rabe Gourmet
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
- Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.
SPICY SHRIMP-AND-BROCCOLI STIR-FRY
With such a short list of ingredients, each one counts. This shrimp stir-fry's chili-garlic sauce here adds deep, complex flavor-not just heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 2 minutes. Remove from heat, add chili-garlic sauce and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.
Nutrition Facts : Calories 482 g, Fat 20 g, Fiber 4 g, Protein 30 g, SaturatedFat 2 g
SKILLET BROCCOLI SPAGHETTI
This pasta, adapted from "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot of boiling water? The broccoli is cooked until it's mushy enough to become sauce? Yes and yes, and for very good reasons. The sauce, sweet from simmered-until-tender broccoli and savory with loads of garlic and anchovy, tastes lovingly coddled, like you cooked that broccoli forever. But you know the truth: It came together in minutes. You don't have to wait for a big pot of water to come to a boil, but more important, the pasta and sauce have a symbiotic relationship. The pasta soaks up the sauce flavors from the start, and the pasta releases starch to help turn the water into a creamy sauce.
Provided by Ali Slagle
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
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- Separate the trimmed broccolini heads into smaller florets (see image) and place on rimmed sheet pan. Drizzle with oil and toss to coat evenly. We like to use tongs, or even our hands! Season lightly with salt and pepper and red pepper flakes, if using.
- Roast the broccolini for about 12 to 15 minutes or just until tender and beginning to crisp up and brown in spots. Serve immediately with lemon wedges for diners to squeeze on top. Roasted broccolini may also be served at room temperature on a buffet. While it can be refrigerated and reheated, it won’t be the same and that is best reserved for leftovers and your own personal snacking.
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- Meanwhile, Simmer broccoli covered in 1 inch of water for 3 minutes. Drain the broccoli. Rinse in cold water or place in an ice bath then drain the broccoli again.
- Add the rest of the oil and then the broccoli to the heated deep metal skillet with garlic and pepper flakes over medium-high heat and toss until tender and it begins to lightly color about 3-4 minutes.
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