Brilliant Sauteed Broccoli Recipes

Steps:

• Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
• In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
• Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

Steps:

• Bring a pot of salted water to a boil. Fill a large bowl with ice and cold water. Put broccoli in boiling water (with a handled strainer, if you have one) and cook until bright green, 1-2 minutes. Quickly drain and transfer to ice water immersing broccoli completely for 1-2 minutes to stop cooking. Drain broccoli well and spread out on paper towels to absorb excess moisture. Heat oil in a large skillet over medium high heat. Add pepper flakes and cook 1 minute. Add broccoli, salt and black pepper, and cook, stirring, until broccoli is heated through, about 3 minutes. Toss with cheese and serve.

Steps:

• Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender. Drain and refresh the broccoli under cold running water.
• When ready to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over high heat, tossing until heated through, about 2 to 3 minutes. Season with salt. Serve immediately.

Steps:

• Cut broccoli into bite sized pieces.
• Boil in salted water for about 5 to 7 minutes (broccoli should just start to soften).
• Rinse under COLD water (to stop the cooking).
• Dry to remove any excess water.
• In a large skillet, heat the oil until hot.
• Add the garlic and pepper flakes.
• Sauté for 1 minute.
• Add the broccoli and "some" of the broth. (I say "some" as you don't want it soaking in it, you just want it to help steam and add flavor)
• Cook for 2 to 4 minutes (depending on the way you like your broccoli, tender or crisp) stirring the entire time. Season lightly with table salt.
• As everyone has their own tastes, increase or decrease the garlic and or pepper flakes as desired.

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.
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Steps:

• Melt margerine in heavy saucepan over med.
• heat.
• Add broccoli and corn.
• Saute until heated all the way through.
• Just before serving, add almonds, and stir to combine.

Steps:

• In a Dutch oven, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.