BROCCOLI AND GREEN BEANS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
- In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
BROCCOLI AND GREEN BEAN POLKA
Adding crunchy cashews and fresh almonds to broccoli and beans is a really great way of serving these two simple green vegetables. It makes you want to eat them for ever.
Provided by Annacia
Categories Low Cholesterol
Time 24m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large bowl half full with cold water and drop in a few handfuls of ice cubes,set aside.
- Plunge the broccoli florets into a large pan of salted boiling water, bring the water back to the boil, and simmer for 1 minute.
- Drain and refresh in the iced water.
- Repeat with the beans, then drain both vegetables and dry them on a cloth.
- Put the oil in a wok or large, non-stick frying pan and set over a high heat. When you can just see a haze rising add the cashews and toss until browned.
- Add the broccoli and saute for 2 minutes before tossing in the beans. Saute for another 2 minutes.
- Remove from the heat and toss in the almonds.
- Sprinkle with sea salt, drizzle with olive oil, and serve.
BROCCOLI AND GREEN BEANS
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
- In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.
BROCCOLI AND GREEN BEAN QUINOA (WITH BROCCOLI PESTO)
This recipe is an adaptation of Heidi Swanson's Double Broccoli Quinoa recipe over at 101 cookbooks. I added green beans and adjusted the pesto dressing to remove the dairy.
Provided by Itneedslemonjuice
Categories One Dish Meal
Time 30m
Yield 5-6 cups
Number Of Ingredients 11
Steps:
- Break down your broccoli into small florets. Peel and chop the stems. You will use 2 cups of the stems and less attractive florets for the pesto and leave the remaining 3 cups of beautiful florets for the quinoa dish.
- Boil the 2 cups of broccoli stems for the pesto until they are cooked through. Drain.
- Now boil the 3 cups of broccoli and the 3 cups of green beans.
- While the broccoli and green beans are cooking, create your pesto. Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly. Set aside.
- Once the broccoli and green beans are cooked to your liking, remove from the water. Add the rinsed quinoa to the broccoli/green bean water and boil for about 5-10 minutes (until the quinoa gets fluffy and the little tails pop out). Drain the quinoa.
- Throw the quinoa and the vegetables back into the pot and mix well. Add about 1/2 of the pesto to the quinoa mix, combine well and taste. Continue to add the pesto and taste until it is to your liking. Any left over pesto can be stored for later. Add any final seasonings to adjust the dish based on your personal tastes and enjoy!
Nutrition Facts : Calories 381.2, Fat 17.4, SaturatedFat 2.2, Cholesterol 1.1, Sodium 88.1, Carbohydrate 49.3, Fiber 8.1, Sugar 3.2, Protein 11.4
BROCCOLI & GREEN BEANS WITH TOASTED HAZELNUT BUTTER
A versatile side dish of quick cooked greens with earthy nut butter
Provided by James Martin
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Bring a large pan of water to the boil. Add the beans and simmer for 1 min, add the broccoli and then cook for 3 mins more until tender. Drain.
- Meanwhile, heat a large frying pan and gently toast the hazelnuts until golden brown. Add the butter, let it melt and foam for just a few mins, but don't let it burn, then season well. Tip the drained vegetables into the frying pan and toss in the butter until everything is coated.
Nutrition Facts : Calories 76 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium
CARAMELIZED GREEN BEANS WITH PINE NUTS
Give sauteed green beans a buttery crunch with pine nuts.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 45m
Number Of Ingredients 5
Steps:
- In a large skillet, heat butter and oil over medium-low. Add green beans; partially cover, and cook, tossing occasionally, until green beans are tender and browned in spots, 30 minutes. Add pine nuts; cook until nuts are toasted, 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 136 g, Fat 9 g, Fiber 5 g, Protein 4 g
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