Broccolini With Peperoncini Recipes

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SAUSAGE AND BROCCOLI WITH PEPPERONCINI SAUCE



Sausage and Broccoli with Pepperoncini Sauce image

Make pizza the next day with the leftover meat and vegetables.

Provided by Martha Stewart

Categories     Dinner Recipes

Time 35m

Number Of Ingredients 10

2 heads broccoli (about 2 1/2 pounds), cut into large florets
1/4 cup extra-virgin olive oil
Coarse salt
8 links sweet Italian sausage (about 2 pounds)
4 cloves garlic, thinly sliced
Large pinch of red-pepper flakes
1/2 cup jarred sliced pepperoncini rounds, plus 1/4 cup pickling liquid
2 1/2 cups low-sodium chicken broth
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
Basic Polenta (Soft or Set), for serving

Steps:

  • Preheat oven to 425 degrees. On 2 rimmed baking sheets, toss broccoli with 3 tablespoons oil and salt. Roast until tender and browned in spots, tossing, and rotating sheets once, 20 to 25 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in a large straight-sided skillet over medium-high heat. Cook sausage until browned on all sides, about 10 minutes. Remove and cut into 1/2-inch pieces.
  • Reduce heat to medium. Add garlic and pepper flakes; cook, stirring, 30 seconds. Add pickling liquid, broth, and beans; bring to a boil. Cook, mashing some beans with the back of a spoon, until slightly thickened, 5 minutes. Remove from heat; add pepperoncini. Reserve half of all for next day; serve remainder with polenta.

BROCCOLINI WITH PEPERONCINI



Broccolini with Peperoncini image

Serve a platter of these grassy, sweet, and garlicky crisp-tender stems of sprouting broccoli or broccolini at your next gathering, your guests will go love this humble vegetable side dish.

Provided by Martha Stewart

Categories     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

2 pounds sprouting broccoli or Broccolini (4 bunches)
Kosher salt
1 cup extra-virgin olive oil
4 cloves garlic, very thinly sliced (2 tablespoons)
2 dried Italian chiles, such as peperoncini, crushed (1 teaspoon)
Lemon wedges, for serving

Steps:

  • Cook broccoli in a large pot of generously salted boiling water until very tender and darkened slightly, 10 to 12 minutes; drain.
  • In a large saucepan, heat oil, garlic, and chiles over medium. Begin stirring when bubbles form around edges of garlic slices. Continue cooking, stirring frequently, until garlic is soft and fragrant but hasn't taken on any color, about 3 minutes.
  • Add broccoli and reduce heat to low; season with 2 teaspoons salt. Cook, stirring gently a few times, about 5 minutes. Transfer to a serving platter; let cool completely. Serve with lemon wedges.

ROASTED BROCCOLINI



Roasted Broccolini image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 5 to 6 servings

Number Of Ingredients 3

3 bunches broccolini
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.) Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Sprinkle lightly with salt and serve hot.

EGG AND BROCCOLINI SANDWICHES



Egg and Broccolini Sandwiches image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 3/4 pounds broccolini (2 to 3 bunches), cut into 2-inch pieces
3 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
6 large eggs
8 slices sharp provolone cheese
4 hoagie rolls, split
Sliced pepperoncini, plus brine from the jar, for topping
Potato chips, for serving (optional)

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste. Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes. Remove from the heat; keep warm.
  • Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.
  • Divide the cheese, broccolini and scrambled eggs among the rolls. Top with pepperoncini and drizzle with pepperoncini brine. Serve with chips.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 15 grams, Cholesterol 362 milligrams, Sodium 1196 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 36 grams

OVEN-ROASTED BROCCOLINI



Oven-Roasted Broccolini image

Easy, yummy broccolini roasted in the oven.

Provided by Loa Hemati

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 5

2 bunches broccolini
3 teaspoons minced garlic
4 tablespoons olive oil
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a roasting pan with aluminum foil.
  • Spread broccolini in an even layer in the roasting pan. Sprinkle garlic over broccolini. Drizzle olive oil over the top. Season with salt and pepper.
  • Place under the broiler and cook, watching closely, until lightly browned and stalks are tender, 6 to 8 minutes. Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 16.8 g, Cholesterol 2.2 mg, Fat 14.2 g, Fiber 2.7 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 144.4 mg, Sugar 5.4 g

STIR-FRIED BROCCOLINI



Stir-Fried Broccolini image

This is a quick and easy recipe for stir-fried broccolini. Broccolini is a great side, just like broccoli, and goes well with fish dishes or any other main.

Provided by barbara

Categories     Side Dish     Vegetables

Time 15m

Yield 4

Number Of Ingredients 6

2 tablespoons peanut oil
1 pound broccolini, bottoms trimmed
salt to taste
1 pinch white sugar
1 cup vegetable broth
1 tablespoon soy sauce, or more to taste

Steps:

  • Heat oil in a wok or large skillet over medium-high heat. Add broccolini to the hot oil. Cook and stir until broccolini has softened and is green and glossy, 3 to 5 minutes.
  • Add broth. Season with salt and sugar. Continue to cook until most of the broth has evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

Nutrition Facts : Calories 117 calories, Carbohydrate 9.8 g, Fat 6.9 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 412.6 mg, Sugar 3.7 g

SIMPLE BROCCOLINI



Simple Broccolini image

This quick broccolini dish is delicious, good for you, and full of garlicky, lemony flavor. Broccolini is more tender than broccoli and has a milder flavor. I love the mix of textures; the crunchy stems and the softer florets that soak up sauce are a great combination.

Provided by JUMAHA

Categories     Side Dish     Vegetables

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch broccolini
2 tablespoons olive oil
1 clove garlic, minced
1 lemon wedge
salt and ground black pepper to taste
1 pinch red pepper flakes

Steps:

  • Fill a large skillet with 1 to 2 inches of water and bring to a boil; add broccolini and cook until bright green, 1 to 2 minutes. Transfer broccolini to a strainer and drain water from skillet.
  • Heat olive oil in the same skillet over medium heat. Cook and stir garlic in the hot oil until golden and fragrant, 1 to 2 minutes. Return broccolini to frying pan using tongs; cook and stir until heated through, 2 to 3 minutes. Squeeze lemon juice over broccoli and season with salt, pepper, and red pepper flakes.

Nutrition Facts : Calories 218 calories, Carbohydrate 17.5 g, Fat 13.6 g, Fiber 3.2 g, Protein 8.3 g, SaturatedFat 1.9 g, Sodium 145.2 mg, Sugar 5.4 g

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