Spicy Garlic Broccoli Recipes

Steps:

• Cut broccoli into bite sized pieces.
• Boil in salted water for about 5 to 7 minutes (broccoli should just start to soften).
• Rinse under COLD water (to stop the cooking).
• Dry to remove any excess water.
• In a large skillet, heat the oil until hot.
• Add the garlic and pepper flakes.
• Sauté for 1 minute.
• Add the broccoli and "some" of the broth. (I say "some" as you don't want it soaking in it, you just want it to help steam and add flavor)
• Cook for 2 to 4 minutes (depending on the way you like your broccoli, tender or crisp) stirring the entire time. Season lightly with table salt.
• As everyone has their own tastes, increase or decrease the garlic and or pepper flakes as desired.

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.

Steps:

• Toss 2 large trimmed bunches broccolini with 2 tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 475˚ F until charred around the edges, 8 to 10 minutes. Whisk 1 1/2 teaspoons soy sauce, 1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce. Drizzle on the broccolini.

Steps:

• In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve.

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.

Steps:

• Cut each broccoli bunch into 6 pieces. In a 6-qt. stockpot, place a steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until crisp-tender. , In a large bowl, whisk marinade ingredients until blended. Add broccoli; gently toss to coat. Let stand, covered, 15 minutes., Drain broccoli, reserving marinade. Grill broccoli, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until broccoli is tender, turning once. If desired, serve with reserved marinade.

Steps:

• Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
• In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
• Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
• Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.