Search results
Results from the WOW.Com Content Network
Grilled Broccoli. Coating broccoli in a lemon juice marinade and a layer of Parmesan, then hitting it with a smoky char, makes for a showstopper of a grilled broccoli side dish. Go to Recipe. 3 / 16. Broccoli & Chive Stuffed Mini Peppers Recipe photo by Taste of Home.
Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 3 to 4 minutes until starting to brown, stirring occasionally. Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Add ¼ cup water to the bottom of the skillet and cover with a lid.
Instructions. Heat oil in a cast iron or large sauté pan on medium. Add garlic and stir and cook for 60-90 seconds. Add broccoli stir to coat with oil and garlic. Cook for another minute. Add garlic and onion powder and stock to pan, stir to combine and cover. Let cook covered for 8 minutes.
Heat the olive oil in a large saute pan or skillet over medium heat. Add the minced garlic and saute until fragrant, about 30 seconds. Add the broccoli florets. Season with sea salt and black pepper. Increase heat to medium high. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and brown a bit.
Add the broccoli, garlic, salt, and several grinds of pepper and sauté for 3 to 4 minutes. Add 2 tablespoons water, cover, and cook until the broccoli is tender, 2 to 4 more minutes. Turn off the heat. Squeeze with lemon juice and sprinkle with red pepper flakes, if using. Season to taste with more salt and pepper.
Instructions. Preheat the oven to 400°F/200°C. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart.
Step 1: Chop into medium-sized florets. Try to leave a good amount of the stem to make a nice shape, so the broccoli doesn’t look stubby. Step 2: Heat olive oil in a large skillet over medium heat. Add the broccoli and sauté for 5 minutes. Watch the pan and stir so the broccoli doesn’t get too browned.
Directions. Place broccoli florets in a large skillet over medium heat. Mix water and 2 teaspoons lemon juice together in a small bowl; pour mixture over broccoli. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes. Meanwhile, melt butter in a small saucepan over medium-low heat; stir in garlic and salt.
Step 1: Boil the broccoli. In a Dutch oven, bring 1/2 an inch of water to a boil. Add the broccoli, and cover the pan. Cook for three to five minutes or until crisp-tender. Drain the broccoli.
Preheat oven to 220°C/425°F (200°C fan). Cut/break broccoli into florets and pile onto baking tray. (Note 2 re: stem) Toss – Drizzle all over with extra virgin olive oil, scatter with garlic, salt and pepper. Toss with fingers or tongs, then spread out over tray in a single layer (or toss in large bowl or ziplock bag).