BRAISED BROCCOLINI
Simmer these little nuggets with garlic in a low-sodium chicken broth.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, heat olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add Broccolini and chicken broth; season with salt and red-pepper flakes. Bring to a boil over high and cover. Reduce heat and simmer until Broccolini is tender but still bright green, about 15 minutes. Transfer Broccolini to a platter. Increase heat to medium-high and simmer broth until reduced by half; pour over Broccolini.
Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
ROASTED BROCCOLINI
Steps:
- Preheat the oven to 375 degrees F.
- Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.
SIMPLE BROCCOLINI
This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.
Provided by JUMAHA
Categories Side Dish Vegetables
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
- Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.
Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g
BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE
This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!
Provided by Bergy
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
- Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
- Serve hot or at room temperature.
BRAISED BROCCOLI
I found this recipe in Better & Homes And Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Vegetable
Time 23m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- In 4-quart Dutch oven bring water and 3/4 teaspoon salt to boiling. Add broccoli. Return to boiling. Cook, covered, 8-10 minutes or until tender; drain. Transfer to bowl.
- For sauce, add cream, juice, and 1/2 teaspoon cracked black pepper to Dutch oven; heat through. Spoon over broccoli; sprinkle almonds.
Nutrition Facts : Calories 126.4, Fat 10.7, SaturatedFat 5.7, Cholesterol 32.6, Sodium 33.5, Carbohydrate 6.4, Fiber 0.4, Sugar 0.8, Protein 3.7
BRAISED CELERY WITH HERBS
"The Classic Snacking And Salad Vegetable, Served As A Delicious Cooked Side Dish". I cannot believe how tasty this was. Super good and more than quick to make. Try it, you'll love it!
Provided by crazycookinmama
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut celery stalks into diagonal slices about 1/4-inch wide.
- In large saucepan, bring chicken broth to full boil over HIGH heat, adding chopped onion with herbs and seasonings. Add sliced celery and return broth to simmer. Reduce heat and cook for 4-5 minutes, or until barely tender. Do not allow to lose full crispness.
- Drain immediatley and place in serving bowl. Toss with butter and additional herbs. Serve hot.
Nutrition Facts : Calories 78.7, Fat 2.6, SaturatedFat 1.2, Cholesterol 3.4, Sodium 203.8, Carbohydrate 13.3, Fiber 6.3, Sugar 2.2, Protein 4.6
LEMONY BRAISED BROCCOLI
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
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
SAUTEED BROCCOLINI WITH GARLIC
Categories Garlic Side Sauté Vegetarian Quick & Easy Broccoli Fall Vegan Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (as part of main course)
Number Of Ingredients 5
Steps:
- Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes, then drain in a colander.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of garlic, stirring, until pale golden, about 30 seconds. Add half of Broccolini, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring, until heated through, about 2 minutes. Transfer to a serving dish and repeat with remaining ingredients.
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From wenthere8this.com
5/5 (13)Total Time 15 minsCategory Side DishPublished 2019-12-23
- Trim the broccolini, taking about 1 inch off the bottom of the stalks. Slice any thick stalks lengthwise so they cook evenly.
- Heat the butter in a skillet over medium heat. Add the garlic and cook for 1-2 minutes, until it softens and starts to brown.
BRAISING BROCCOLINI - A SIMPLE TECHNIQUE, A UNIQUE SIDEDISH
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5/5 (1)Total Time 13 minsCategory Side DishPublished 2010-10-29
- Wash the broccolini and just trim the bottom of the stalk a smidgen - no need to do anything else to it. Place it in the saute pan with the water and dot the top with the butter.
- Cover the pan and put the stove on about medium (if your stove is not very hot, try medium high, at least until you hear it boiling). It will come to a boil quickly, turn it down to medium low (should still hear it making some noise in the pan as it cooks) and leave it covered. Check it after two minutes. If a fork can pierce the stalk, it’s ready. If it is no longer bright green, it has already cooked for too long.
- The butter will melt into the broccolini and what’s left of the water and create a bit of a sauce. Take the broccolini out of the pan once it is ready so it will stop cooking and place it on your serving platter of choice. You can add some salt and pepper if you like. We find it so flavorful as is that we didn’t even add S&P the other night
BRAISED BROCCOLINI | BLUE FLAME KITCHEN
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- Combine all ingredients except broccolini in a frypan. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 5 minutes.
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- Heat a large cast-iron or deep skillet over medium-high. Add 2 tbsp. olive oil, two turns of the pan. Season the chicken with salt and pepper and cook, turning once, until browned, 7 to 8 minutes; transfer to a plate. Add the sliced lemon, half the sliced garlic, and the chile and oregano to the skillet and stir for 1 minute. Add the wine, stirring to scrape up any browned bits. Return the chicken to the skillet; spoon the pan juices over the thighs. Partially cover, reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes. Add the parsley and lemon juice.
- Meanwhile, on a baking sheet, arrange the broccolini in a single layer. Toss with 2 to 3 tbsp. olive oil and the remaining garlic; season. Roast until the tips of the florets are browned and crispy, 15 to 20 minutes.
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- In a bowl, blend brown sugar, soy sauce, lemon juice, sesame oil, chile flakes, broth, and minced ginger; set sauce aside.
- Cut slender Asian eggplant into 1- by 2-in. slices or regular globe into 1 1/2-in. chunks; or cut small, egg-shaped Indian eggplant in half lengthwise. Set aside.
- Bring 3 cups water to a boil in a 12-in. wok or frying pan over high heat. Add broccolini; cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside.
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- In a bowl, blend brown sugar, soy sauce, lemon juice, sesame oil, chile flakes, broth, and minced ginger; set sauce aside.
- Cut slender Asian eggplant into 1- by 2-in. slices or regular globe into 1 1/2-in. chunks; or cut small, egg-shaped Indian eggplant in half lengthwise. Set aside.
- Bring 3 cups water to a boil in a 12-in. wok or frying pan over high heat. Add broccolini; cook, covered, until stems are just tender, 3 to 4 minutes. Transfer to a bowl of ice water; when cool, drain and set aside.
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- Bring a large pot of salted water to a boil. Add the Broccolini and cook until bright green and barely crisp-tender, about 5 minutes. Drain, reserving 1/2 cup of the cooking water.
- In a very large skillet, heat the olive oil with the garlic and crushed red pepper and cook over moderate heat until fragrant, about 1 minute. Increase the heat to high, add the Broccolini and toss to coat with the oil. Add the reserved cooking water and toss occasionally, until the Broccolini is crisp-tender, about 2 minutes. Season with salt and transfer to a platter. Serve warm or at room temperature.
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