SUPER-SIMPLE GARLIC BROCCOLI
My kids love broccoli, especially with lots of garlic. It's great for a special occasion, but it's so quick that I usually fix it once a week in our home. Everyone gobbles it up. -Caramia Sommers, Oswego, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 53 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS
A really tasty side dish! I love garlic and pine nuts, and broccoli too, so this is a winner with me! This recipe comes from Anna Teresa Callen, an Italian cook.
Provided by Sharon123
Categories Fruit
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
- Chop the garlic fine. Set aside.
- Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
- In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
- Drain thoroughly in a colander.
- In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
- Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!
Nutrition Facts : Calories 167.9, Fat 11.3, SaturatedFat 1.3, Sodium 67.3, Carbohydrate 14.5, Fiber 5.5, Sugar 3.7, Protein 6.5
SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS
Provided by Rhoda Boone
Categories Garlic Side Parmesan Pine Nut Broccoli Rabe Anchovy Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
- Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
- In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
- Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
- Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.
ROASTED BROCCOLI WITH LEMON GARLIC BUTTER AND TOASTED PINE NUTS
Steps:
- Preheat oven to 500 degrees.
- In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
- Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL
A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
- Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
- Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.
Nutrition Facts : Calories 462 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
ROASTED BROCCOLI W LEMON GARLIC & TOASTED PINE NUTS
I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.
Provided by Ms B.
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees.
- In a large bowl, toss the broccoli with the oil and salt and pepper to taste.
- Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
- Meanwhile, in a small saucepan, melt the butter over medium heat.
- Add the garlic and lemon zest and heat, stirring, for about 1 minute.
- Let cool slightly and stir in the lemon juice.
- Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat.
- Scatter the toasted pine nuts over the top.
HEALTHY BROCCOLI RABE WITH PINE NUTS
Garlicky and nutty broccoli rabe. You can use normal broccoli if you wish, but broccoli rabe is more delicate and more suited for combination with pignoli, in my opnion.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In large stockpot, boil water.
- Add broccoli rabe and blanch 2 minutes.
- Drain.
- In large skillet, heat oil.
- Add garlic and cook 1 minute.
- Add broccoli rabe and cook 4 minutes.
- Season with salt and pepper.
- Add pine nuts.
- Toss and serve.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 92.3, Fat 9.4, SaturatedFat 1, Sodium 146.1, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 1.2
PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS
Provided by Molly O'Neill
Categories pastas, main course, side dish
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
- Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
- Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 12 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 5 grams
SPICY GARLIC BROCCOLI WITH PINE NUTS
Categories Broccoli
Number Of Ingredients 10
Steps:
- 1. Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and cut it on the diagonal into 1-inch lengths. 2. Toast the pine nuts until golden in a 300°oven, turning them occasionally so that they cook evenly for about 20 minutes. 3. Heat a wok or large skillet, add the oils, and heat until hot, about 20 seconds. Add the chile paste or crushed chiles and garlic, and stir-fry, tossing with a slotted spoon over medium heat until fragrant, about 15 seconds. Turn the heat to high. 4. Add the stem sections of the broccoli and stir-fry. Pour in the rice wine and water and cook, tossing, about 30 seconds, then cover and cook about 1½ to 2 minutes, until the stems are just tender. Add the florets or leafy sections and toss over high heat, cooking for about 1½ minutes or until just tender. 5. Add the premixed Sauce and toss lightly for 15 seconds. Add the toasted pine nuts and stir-fry a few seconds to combine the ingredients. Scoop the ingredients into a serving bowl and serve immediately.
SPICY GARLIC BROCCOLI
This is a delicious take on broccoli and will be eaten by everyone!
Provided by mk3jade
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick pan. Add garlic and pepper flakes to the hot oil and cook for 2 to 3 minutes. Add broccoli and stir until well coated in oil. Add water and cover the pan. Steam until tender but not mushy, about 5 minutes. Add salt and pepper.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 8.3 g, Fat 7.2 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 38.2 mg, Sugar 2 g
SPICY BROCCOLI WITH GARLIC
Garlic and spiced crushed red pepper add kick and spice to broccoli.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Peel and slice thick stems from broccoli; separate florets.
- In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
- Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
- Turn off heat; stir in vinegar.
Nutrition Facts : Calories 176 g, Fat 15 g, Protein 4 g
More about "spicy garlic broccoli with pine nuts recipes"
SPICY GARLIC BROCCOLI WITH PINE NUTS | RECIPES - DRWEIL.COM
From drweil.com
Estimated Reading Time 2 mins
ROASTED BROCCOLI WITH LEMON AND PINE NUTS RECIPE
From foodandwine.com
BROCCOLI WITH CARAMELIZED GARLIC AND PINE NUTS RECIPE
From myrecipes.com
BEST BROCCOLI SANDWICH RECIPE - HOW TO MAKE BROCCOLI …
From food52.com
CREAMY ROASTED GARLIC PASTA WITH BROCCOLI - THE …
From theblendergirl.com
VEGAN LEMON PASTA WITH PINE NUTS AND BROCCOLI RECIPE - THE …
From thespruceeats.com
SPICY GARLIC ROASTED BROCCOLI WITH LEMON, PINE NUTS, AND GRANA …
From cedardownfarm.ca
ORECCHIETTE WITH BROCCOLI, ROASTED GARLIC, AND PINE NUTS RECIPE
From foodandwine.com
SPICY GARLIC BROCCOLI WITH PINE NUTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED BROCCOLINI WITH GARLIC, PINE NUTS, AND PARMESAN
From fortheloveofcooking.net
EASY SAUTéED BROCCOLI RABE WITH GARLIC AND PINE NUTS - THE VEGAN …
From theveganatlas.com
THE 20 BEST EASY PASTA RECIPES - THE GUARDIAN
From theguardian.com
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
RECIPE: GARLIC ROASTED BROCCOLI WITH PINE NUTS
From thankyourbody.com
You'll also love