Sauteed Broccoli Roasted Peppers And Goat Cheese Recipes

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SAUTéED BROCCOLI WITH GARLIC AND CHILE



Sautéed Broccoli With Garlic and Chile image

This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.

Provided by Ali Slagle

Categories     vegetables, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
1 pound broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
Kosher salt and black pepper
3 garlic cloves, sliced
Red-pepper flakes, to taste

Steps:

  • Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
  • Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.

SAUTEED BROCCOLI, ROASTED PEPPERS, AND GOAT CHEESE



Sauteed Broccoli, Roasted Peppers, and Goat Cheese image

Make and share this Sauteed Broccoli, Roasted Peppers, and Goat Cheese recipe from Food.com.

Provided by cookiecutter _

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
4 cups broccoli florets
2 garlic cloves, thinly sliced
1 cup jarred roasted red pepper, drained and chopped
1/4 cup chopped pitted kalamata olive
2 tablespoons chopped fresh flat-leaf parsley
1 green onion, thinly sliced
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
2 ounces goat cheese, crumbled

Steps:

  • Heat oil over medium heat in a large skillet.
  • Add broccoli and garlic and cook until crisp-tender (5 - 8 minutes).
  • Stir in peppers, olives, parsley, green onion, marjoram, lemon juice, salt, and pepper. Heat through.
  • Remove from heat and sprinkle with goat cheese. (I like to let the vegetables cook a bit before adding the cheese so it doesn't melt.).

Nutrition Facts : Calories 152.3, Fat 12.3, SaturatedFat 4, Cholesterol 11.2, Sodium 755.7, Carbohydrate 7.2, Fiber 0.9, Sugar 0.6, Protein 5.8

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