Long Cooked Broccoli Recipes

PERFECT ROASTED BROCCOLI

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet for easy clean-up, if desired.
• On the prepared baking sheet, toss the broccoli with the oil until all of the florets are lightly coated. Arrange them in an even layer across the pan, then sprinkle salt and pepper on top.
• Bake for 18 to 22 minutes, tossing halfway, or until the florets are turning deeply golden on the edges. Season to taste with additional salt and pepper, if necessary, and serve warm.

LONG-COOKED BROCCOLI

Steps:

• Pick off the coarse leaves from the broccoli stems, and peel away any tough skin with a vegetable peeler. Break up the head into a few large florets, then slice each one lengthwise, cutting through the stem and top to make 1/8-inch to 1/4-inch-thick cross sections. Put the broccoli in a wide saucepan, about 3 inches deep, with a fitted lid.
• Peel and slice the garlic, and add to the pan with 2 cups water, the olive oil and red-pepper flakes. Season generously with salt and pepper.
• Bring to a boil, then cover the broccoli and simmer on low for about 50 minutes, until the broccoli is tender and just beginning to crumble and the liquid is nearly completely evaporated. If the pot starts to go dry before the cooking time is up, add a splash of water to keep it going.
• Rinse, fillet and chop the salt-packed anchovies, if using. When the broccoli is cooked through, toss with lemon zest, a squeeze of lemon juice and anchovies, if using, then scrape into a serving dish and cover with a drizzle of olive oil and grated cheese. Serve warm, or at room temperature.

SIMPLE BOILED BROCCOLI

Steps:

• Wash the broccoli in cold water and pat dry. Peel the stem and trim right where the florets branch off. Break apart the florets.
• Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve with lemon wedges.

LONG-COOKED BROCCOLI

Steps:

• Cut the head of broccoli off the stalk, leaving about 1 inch of the stalk still attached. Slice outer layer of fibrous peel off main stalk, and cut it vertically into long, flat slices, about 1/4-inch thick and 1-inch wide. Slice all the way through broccoli florets, cutting it vertically into 1-inch-thick pieces. You should have a bunch of long pieces of broccoli. In a large pot, bring 8 cups of water and 1/4 cup salt to boil. Cook all of cut-up broccoli in water for 2 minutes, until broccoli turns bright green. Drain broccoli and place in large bowl of ice water to chill. Drain well, and pat dry with kitchen towel. In a large, heavy skillet, combine broccoli, onion, garlic, chile, olive oil and 2 teaspoons salt. (We didn't have any large dried chiles on hand, so I threw in a couple of chiles de arbol instead.) Over very low heat, cook broccoli, stirring occasionally, for 1 1/2 to 2 hours, until it's very soft and tender. Season with salt and pepper to taste.

LONG-COOKED BROCCOLI

Steps:

• Cut the florets off of the broccoli and chop into fairly small pieces.
• Peel the stem and remove the hard, dry end. Cut the stem into thin slices.
• Heat oil in a heavy-bottomed pot over medium heat.
• Add broccoli, garlic, chile flakes, and salt.
• Cook for a few minutes.
• Add water and bring to a boil.
• Reduce to a simmer. Cover and cook for about 1 hour, until very tender.
• Stir briskly, causing the broccoli to break apart.
• Add the lemon juice (and more salt or oil if necessary).