Sauteed Broccoli With Floret Vinaigrette Recipes

Steps:

• Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
• Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.

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.

Steps:

• In a Dutch oven, saute onion and red pepper in oil for 2-3 minutes or until crisp-tender. Stir in the broccoli, water, garlic, salt and pepper. Cover and cook over medium heat for 5-6 minutes or until broccoli is crisp-tender.

Steps:

• Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.
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Steps:

• In a small bowl, whisk the sugar, vinegar, oil, water, prepared mustard, salt, pepper and ground mustard. Set aside. , Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Place in a serving bowl. Whisk dressing; drizzle over broccoli and toss to coat.

Steps:

• Preheat the oven to 450°. Remove the tender leaves from the broccoli stems; wash leaves and set asidel
• Separate the florets from the large stems. Leaving some stem attached, cut enough florets into 1" pieces to measure 4 cups (set aside remaining florets for another use).
• Cut the bottom 1" from the stems and discard. Using a vegetable peeler, remove the woody outer layer to expose the pale-green center (you'll need to remove 2-3 layers). Quarter the stems lengthwise. With the tip of a paring knife, make shallow crosshatches into the flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
• Place florets on a rimmed baking sheet; drizzle with 2 tablespoons grapeseed oil and toss to coat. Season with salt and pepper. Roast the florets, turning once, until charred, 15 to 20 minutes. Let cool; mince florets.
• Whisk shallots, vinegar and lemon zest in a medium bowl; Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.
• Toss broccoli stems and remaining 1 tablespoon grapeseed oil in a large bowl, Heat a large skillet over medium-high heat. Working in batches, sear stems on all sides until browned in spots and crisp-tender, 3-4 minutes per batch. Divide among plates. Drizzle with vinaigrette and garnish with reserved broccoli leaves.