Lime Buttered Broccoli For Two Recipes

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Drizzle butter mixture over broccoli; toss to coat.

Steps:

• Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper.

Steps:

• Steam broccoli until crisp-tender. (When using frozen broccoli, just put the broccoli in a bowl with about 2 T. water. Cover and microwave for about 5 minutes.) Drain and set aside.
• Combine melted butter with the rest of the ingredients.
• Toss with broccoli and serve hot.

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

Steps:

• In 1-quart saucepan, melt butter over low heat. Add garlic; cook and stir about 20 seconds. Add lime peel, chile, salt and lime juice; mix well. Set aside.
• In 4-quart saucepan, place steamer basket. Add 1 cup water; heat to boiling.
• Add cut-up vegetables to basket; cover and cook 4 to 5 minutes or until crisp-tender.
• To serve, place vegetables in serving bowl. Add butter mixture; toss gently to coat.

Steps:

• Cut the broccoli into florets, discarding stems or reserving for another use.
• Combine the florets with butter, soy sauce and 1/4 inch water in a skillet large enough to hold the florets in a single layer.
• Bring to a boil.
• Reduce heat and simmer 3 minutes.
• Remove cover and simmer until most of the liquid has evaporated, 1 -3 minutes longer.
• Add salt and pepper to taste.
• Stir florets to coat with sauce and serve.

Steps:

• Trim bottom inch off broccoli stalks and discard. Cut each stalk crosswise into 3 pieces.
• Cut topmost piece of each stalk into small flowerets. Cut remaining pieces into fine julienne. Put all into cold water for at least 1/2 hour to refresh them.
• Bring suitably large steamer of water to boil, add all broccoli and steam, covered, for 5 minutes, tossing from top to bottom a few times.
• When just barely tender, remove to collander, spray liberally with cold water and drain.
• When ready to serve, melt butter in skillet and toss broccoli with salt and pepper to taste, until heated through.

Steps:

• In a mixing bowl, cream butter. Mix in cilantro, lime juice, and red pepper flakes. Season with salt to taste. Cover, and chill for at least 1 hour.