Broccoli With Garlic Chilli Breadcrumbs Recipes

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:

• Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
• Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.

Steps:

• Steam broccoli until tender, about 9 minutes. Transfer to paper towels to drain. Sprinkle with salt and pepper. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
• Melt butter in heavy large skillet over medium-low heat. Add garlic and sauté until soft, about 1 1/2 minutes. Add breadcrumbs, sprinkle with salt and pepper, and cook until pale golden, stirring often, about 5 minutes. Stir in mint and lemon peel.
• Add broccoli to breadcrumbs and sauté until heated through, turning broccoli to coat, about 3 minutes. Arrange broccoli on platter. Sprinkle any remaining breadcrumbs over and serve.

Steps:

• Preheat the oven to 425 degrees F.
• Put the broccolini in a resealable plastic bag and add the garlic, 1 1/2 tablespoons olive oil and 1/4 teaspoon salt. Seal the bag and massage the oil and garlic into the broccolini. Pour the broccolini and garlic into a medium baking dish.
• Pulse the bread in a food processor until finely chopped. Add the olives, red pepper flakes, 1/4 teaspoon salt and 1 tablespoon olive oil. Pulse until the olives are finely chopped and the crumbs well-coated in oil.
• Pour the breadcrumb mixture over the broccolini and bake until the broccolini is crisp-tender and the breadcrumbs are golden brown, about 20 minutes.

Steps:

• Cook broccoli in plenty of salted water until crisp-tender, about 4 minutes.
• Drain.
• Transfer to bowl of ice water and cool.
• Drain and pat dry.
• (can be prepared 8 hours ahead) Melt 3 tblsps butter in large skillet over medium heat.
• Add broccol and saute until heated through, about 1 minute.
• Transfer to plate; keep warm.
• Add 4 tblsps butter, peel and add garlic to skillet; cook until butter begins to brown, about 1 minute.
• Add breadcrumbs; stir until golden, about 3 minutes.
• Season.
• Top broccoli with breadcrumbs.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
• Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
• Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.

Steps:

• Steam the broccoli, until cooked (6 - 7 minutes).
• Bread Crumbs: Heat the oil in a medium skillet over medium high heat. Add garlic and cook for 1 minute. Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
• Put the broccoli in a dish, and sprinkle with the bread crumbs.

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.

Steps:

• Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.