Tuscan Seasoned Broccoli Recipes

ITALIAN-STYLE BROCCOLI

Italian-Style Broccoli image

With just a handful of ingredients, this side comes together in a jiffy. Coupled with the ravioli, it's a menu that might just make you fall in love, Italian-style! -Phyllis Schmalz, Kansas City, KS

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 small onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1-1/2 pounds fresh broccoli, cut into 2-inch spears
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon chili powder

Steps:

In a large skillet, saute onion in oil for 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until broccoli is crisp-tender.

Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 341mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein.

STEAMED BROCCOLI ITALIAN STYLE

Steamed Broccoli Italian Style image

My Italian mother made broccoli at least 2 times a week, every week -- and now I do the same for my DH and 3 sons: they devour mountains of this broccoli. It's so good for you!

Provided by Gina Farina

Categories Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 head broccoli (the smaller and more purple the buds, the better)
1 fresh lemon
extra virgin olive oil
1 garlic clove, minced (optional)
salt and pepper

Steps:

Rinse the broccoli and trim off the very bottom of the thick stem. You can either steam the entire head whole or cut it up into florets.
Steam the broccoli (but don't over cook it).
Lay out on a platter.
Drizzle with lots of fresh lemon juice.
Drizzle with extra virgin olive oil to taste.
(Optional) add fresh minced garlic to taste.
Add salt and pepper to taste.
This can be served either hot or room temperature.

Nutrition Facts : Calories 51.7, Fat 0.6, SaturatedFat 0.1, Sodium 50.2, Carbohydrate 10.1, Fiber 4, Sugar 2.6, Protein 4.3

BROCCOLI RABE WITH TUSCAN CRUMBS

Broccoli Rabe with Tuscan Crumbs image

With seasoned bread crumbs, cheese and currants, our recipe specialists turn basic broccoli rabe into a more special side. Serve it with a variety of entrees. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 12

Ingredients

2 slices day-old Italian bread, cubed
1 teaspoon butter
1 teaspoon plus 1 tablespoon olive oil, divided
1 tablespoon minced fresh parsley
1 teaspoon dried thyme
1 teaspoon grated lemon zest
3-1/2 pounds broccoli rabe
6 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/3 cup shredded Romano cheese
1/4 cup dried currants
1 teaspoon salt

Steps:

Place bread in a food processor; cover and process until coarse crumbs are formed. In a large skillet, heat butter and 1 teaspoon oil. Add the crumbs, parsley, thyme and lemon zest; cook until toasted. Set aside., Fill a Dutch oven two-thirds full with water; bring to a boil. Trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces. Add to boiling water. Reduce heat; simmer, uncovered, for 1-2 minutes or until crisp-tender. Drain., In a large skillet over medium heat, cook garlic in remaining oil for 1 minute. Add pepper flakes; cook and stir 30 seconds longer. Add the broccoli rabe, cheese, currants and salt; heat through. Transfer to a serving dish; sprinkle with toasted crumbs.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 262mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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