Spicy Broccoli With Garlic Recipes

Steps:

• In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve.

Steps:

• Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
• Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
• Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.

Steps:

• Cut broccoli into bite sized pieces.
• Boil in salted water for about 5 to 7 minutes (broccoli should just start to soften).
• Rinse under COLD water (to stop the cooking).
• Dry to remove any excess water.
• In a large skillet, heat the oil until hot.
• Add the garlic and pepper flakes.
• Sauté for 1 minute.
• Add the broccoli and "some" of the broth. (I say "some" as you don't want it soaking in it, you just want it to help steam and add flavor)
• Cook for 2 to 4 minutes (depending on the way you like your broccoli, tender or crisp) stirring the entire time. Season lightly with table salt.
• As everyone has their own tastes, increase or decrease the garlic and or pepper flakes as desired.

Steps:

• Peel and slice thick stems from broccoli; separate florets.
• In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
• Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
• Turn off heat; stir in vinegar.

Steps:

• Heat oil in a nonstick pan. Add garlic and pepper flakes to the hot oil and cook for 2 to 3 minutes. Add broccoli and stir until well coated in oil. Add water and cover the pan. Steam until tender but not mushy, about 5 minutes. Add salt and pepper.

Steps:

• Preheat oven to 425°F Lightly spray a large, rimmed baking sheet with non-stick cooking spray (or use a stoneware pan without spray.) Set aside.
• In a large mixing bowl, stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic until even.
• Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated. Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt to taste.
• Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to a stir fried meats or tofu.