Skillet Cooked Broccoli Recipes

PAN-ROASTED BROCCOLI

Steps:

• Stir water, salt, and pepper together in small bowl, til salt dissolves.
• In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
• Don't stir for about two minutes until they get light browned.
• Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
• Add water spice mixture and cover pan with lid, cooking for two minutes.
• Uncover and cook until desired doneness.
• Note: I eyeballed my broccoli measurements and it worked fine. I did add a little water to mine.

SKILLET-COOKED BROCCOLI

Steps:

• Rinse and drain the broccoli heads and cut apart all the main branches where they join or are attached to a central stem. Separate the clusters into medium-size florets, 2 to 3 inches wide at the top. If they are wider, slice them lengthwise. Cut their long stems so the florets are about 4 inches long.
• Peel the tough skin from the stem pieces and slice them lengthwise in half, or in quarters if they are thick. You can also peel or slice off the tough fibrous layer of the large branches and central stems and slice up the fresh core into 4-inch sticks. Discard all dry and hard pieces.
• Set the skillet over moderate heat, pour in the oil, and strew in the garlic. Cook the garlic slices for about 5 minutes, with an occasional shake. When they're lightly caramelized, dump the broccoli pieces into the skillet, sprinkle the salt and peperoncino all around, and pour in 1/2 cup water.
• Cover the pan, raise the heat slightly, and cook for 5 minutes, shaking the pan a couple of times. Lift the cover and toss everything very well, then cover again.
• Let the broccoli cook another 3 to 5 minutes, and poke or taste a piece to check the tenderness. Cook longer, covered, if you want it softer. Remove from the heat and uncover the pan as soon as the broccoli is cooked through and still brightly colored.
• Serve right away, in a pool of Creamy Garlic Sauce.
• Put the milk, garlic, bay leaves, and 1/4 teaspoon salt into a 2-quart saucepan. Bring to a boil and cook at a steady boil for 30 to 40 minutes or even more, gradually reducing the contents of the pot to 1 cup.
• Pour and scrape everything into a wire sieve set over a bowl. Remove the bay leaves, and press and scrape the soft garlic through the sieve, making sure you get every bit of the delicious purée into the bowl.
• Whisk the sauce until smooth, then whisk in the tablespoon of olive oil and pinches of salt to taste.
• Reheat the sauce on the stove until warm. Thin it if you wish with milk or cream. Store in the refrigerator.
• Asparagus
• Tomatoes
• Zucchini
• Leeks
• Spinach
• Just about everything goes with this

EASY LEMON AND GARLIC BROCCOLI

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

FRIED BROCCOLI

Steps:

• Rinse and pat dry the broccoli.
• Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.