Broccoli Saut With Garlic And Olive Oil Recipes

Steps:

• In a large sauce pan add olive oil and fresh garlic. Simmer over medium heat until garlic turns light brown. Do not burn as garlic will turn bitter. Remove garlic leaving the remaining olive oil and place on a paper towel for a tasty treat.
• Remove stalks from broccoli reserving the crowns. Add the crowns and water into the reserved olive oil and cook until broccoli becomes al dente .Don't over cook.
• Can be served with a variety of your favorite foods
• Enjoy.

Steps:

• Heat the olive oil in a 10" skillet over medium-low heat.
• Add the garlic and cook for 1 minute.
• Add the broccoli, salt and pepper and toss with the olive oil and garlic until the broccoli turns bright green and becomes tender.
• Remove from the skillet and serve.

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

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:

• Cut broccoli into spears, leaving long stems attached to the flowerets. Peel the stems carefully, they break easily. Rinse the spears under cold running water. Leave them for 5 minutes to drain. Heat the oil over medium-high heat in a frying pan large enough to accommodate the broccoli in a single layer. When oil is hot, add garlic, and saute, turning and tossing until it turns golden, about 1 to 2 minutes. Add tumeric and immediately follow it with the broccoli. Spread the broccoli so that it lies in one layer. Let it sizzle undisturbed for 1 minute, then sprinkle on the salt. Turn the broccoli carefully with a flat spatula or a pair of tongs, and saute for an additional minute.
• Reduce heat and cook, covered, until the broccoli is cooked but still crisp and dark green, about 8 to 10 minutes. Uncover, and continue cooking until all the moisture evaporates and the broccoli spears are glazed with garlic oil about 3 to 5 minutes. Check for salt and serve immediately.

Steps:

• Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
• Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.

Steps:

• Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
• Feel free to steam more or less, depending on how your family likes their veggies cooked.
• Keep in mind that you will also be sautéing the broccoli in the next step.
• In a large saute pan, heat olive oil over medium heat.
• Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
• Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
• Season with salt and pepper and serve.

Steps:

• Steam broccolini covered 3 minutes; drain. Heat olive oil in large nonstick skillet over medium high heat. Add garlic; sauté 1 minutes or until garlic begins to turn golden. Add broccoli; sauté 3 minutes. Remove from heat.Sprinkle with salt; toss well.
• Note: Broccolini is a hybrid between Chinese broccoli and regular broccoli. You may substitute regular broccoli in this recipe, if desired.

Steps:

• Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours.
• Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese.

Steps:

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.