Broccoli And Green Bean Polka Recipes

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BROCCOLI AND GREEN BEAN POLKA



Broccoli and Green Bean Polka image

Adding crunchy cashews and fresh almonds to broccoli and beans is a really great way of serving these two simple green vegetables. It makes you want to eat them for ever.

Provided by Annacia

Categories     Low Cholesterol

Time 24m

Yield 4 serving(s)

Number Of Ingredients 6

1 large head of broccoli, cut into small florets, with stems trimmed on the diagonal
8 ounces French beans, topped but not tailed
2 tablespoons olive oil, plus extra for drizzling
about 10 unsalted cashews, halved lengthways
about 10 fresh almonds, peeled and halved length ways
sea salt

Steps:

  • Fill a large bowl half full with cold water and drop in a few handfuls of ice cubes,set aside.
  • Plunge the broccoli florets into a large pan of salted boiling water, bring the water back to the boil, and simmer for 1 minute.
  • Drain and refresh in the iced water.
  • Repeat with the beans, then drain both vegetables and dry them on a cloth.
  • Put the oil in a wok or large, non-stick frying pan and set over a high heat. When you can just see a haze rising add the cashews and toss until browned.
  • Add the broccoli and saute for 2 minutes before tossing in the beans. Saute for another 2 minutes.
  • Remove from the heat and toss in the almonds.
  • Sprinkle with sea salt, drizzle with olive oil, and serve.

BROCCOLI AND GREEN BEANS



Broccoli and Green Beans image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

Steps:

  • In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
  • In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

BROCCOLI BEAN BAKE



Broccoli Bean Bake image

"This may sound like an unusual combination, but it's really delicious," promises Valerie McInroy of Waterloo, Iowa. "It's a tasty way to get my husband and son to eat broccoli."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 11

6 cups fresh broccoli florets
1/3 cup chopped onion
1 teaspoon minced garlic
3 tablespoons butter, divided
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 jar (4 ounces) diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups shredded cheddar cheese
3 tablespoons dry bread crumbs

Steps:

  • Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, in a skillet, saute the onion and garlic in 1 tablespoon butter. Spread into a greased 11x7-in. baking dish. , Drain broccoli; place over onion mixture. Top with beans and pimientos. Sprinkle with oregano, salt, pepper, cheese and bread crumbs. Melt remaining butter; pour over the top. Bake, uncovered, at 375° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 333 calories, Fat 22g fat (16g saturated fat), Cholesterol 77mg cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.

BROCCOLI AND GREEN BEANS



Broccoli and Green Beans image

In this recipe, I blanch the broccoli before sautéing it. I love vegetables sautéed in olive oil that's fragrant with garlic, but too often, these sautés can turn fresh, crisp produce into something greasy and soggy. So for some thicker-cut vegetables like broccoli florets, the blanching step really helps: By boiling, you cook the veggies most of the way through, and then you finish with the sauté more for flavor and texture than to get the broccoli fully cooked. Less time in the oil, less chance of sogginess.

Yield 4 side-dish servings

Number Of Ingredients 7

8 cups of broccoli florets (about 2 pounds including the stems)
1/2 pound green beans, trimmed
1/2 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1 1/2 teaspoons dried crushed red pepper flakes, plus more to taste
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • Bring a large pot of salted water to a boil. Add the broccoli and cook just until the color brightens, about 2 minutes. Using a slotted spoon, transfer the broccoli to a large bowl of ice water to cool completely. Drain the broccoli and set aside.
  • Cook the green beans in the same pot of boiling salted water just until the color brightens, about 4 minutes. Drain, then add the green beans to another large bowl of ice water to cool completely. (The vegetables can be prepared up to this point 8 hours ahead. Dry thoroughly and refrigerate in a resealable plastic bag.)
  • In a large sauté pan, heat the oil over a medium-high flame. When almost smoking, add the garlic and 1 1/2 teaspoons of red pepper flakes, and auté just until fragrant and the garlic is pale golden, about 45 seconds. Using a slotted spoon, remove the garlic from the oil and discard (do not overcook the garlic as it will impart a very bitter taste to the dish). Add the broccoli, green beans, and 1/2 teaspoon each of sea salt and black pepper to the oil, and sauté until the vegetables are heated through and crisp-tender, about 5 minutes. Season with more red pepper flakes, sea salt, and black pepper to taste. Transfer the mixture to a bowl and serve immediately.

ROASTED GREEN VEGETABLE MEDLEY



Roasted Green Vegetable Medley image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings

Number Of Ingredients 15

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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