Mighty Tasty Broccoli Recipes

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.

Steps:

• 1. Remove all tough stems from the broccoli and cut larger florets into spears. Leave smaller pieces whole.
• 2. In a large skillet over medium heat, add oil and get nice and hot, but not smoking. Add broccoli, onion and garlic - saute, stirring frequently for about 5 minutes, or until onion are tender and broccoli turns a brilliant green.
• 3. Stir in salt, pepper and red pepper flakes. Add broth and simmer until broccoli is tender crisp. About 10 minutes.
• 4. Place in a serving dish and ladle any broth over top. These were delicious, my family wants me to double next time.

Steps:

• Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees". In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.

Steps:

• Preheat oven to 400°F. Trim only the very bottom, woody part of broccoli stem. Peel tough outer layer from stem, from the florets down to the end of the stalk. Starting from stem end, cut broccoli at a 45° angle into ¾"-thick slices until you reach the florets. Break florets apart with your hands into bite-size pieces (this avoids getting bitsy trimmings all over the place).
• Heat 3 Tbsp. oil in a large heatproof skillet over medium-high until shimmering. Add broccoli; season with salt. Cook, tossing occasionally, until broccoli is bright green and lightly charred, about 3 minutes. Transfer to a plate. Wipe out skillet.
• Heat remaining 2 Tbsp. oil in same skillet over medium. Cook onion and garlic, stirring often, until onion is beginning to soften, about 3 minutes. Add anchovies and cook, breaking apart with a spoon, until broken down and garlic is beginning to turn golden around the edges, about 2 minutes.
• Return broccoli to skillet and toss to coat with oil. Transfer to oven and roast, tossing once, until broccoli is browned and tender, 20-25 minutes. Wrap handle of skillet with a towel before you forget it's REALLY HOT.
• Scatter Parmesan over hot broccoli. Divide among plates. Serve with lemon wedges alongside.