Best Braised Broccoli Recipes

OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE

Steps:

• Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
• Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
• Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
• Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.

FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI

Steps:

• Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
• Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
• When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
• Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.

BRAISED BROCCOLI WITH GARLIC, ANCHOVIES & WINE

Steps:

• Put oil into a skillet that has a lid, turn heat to medium and saute the garlic& anchovies, stir occasionally 3-5 minutes or until the anchovies begin to break up and the garlic begins to color Add broccoli, stirring for 3-4 minutes, add wine and let it simmer for about a minute Cover, turn heat to medium low and cook for 2-3 minutes.
• Uncover turn heat to medium and continue cooking until the wine has evaporated apprx 5 minutes Season.
• Serve hot or at room temperature.

LEMONY BRAISED BROCCOLI

Steps:

• In a large skillet, heat oil over medium-high. Add onion and saute until golden, about 6 minutes. Add garlic, coriander, and red-pepper flakes and cook until fragrant, 30 seconds. Add broccoli, lemon zest, and 2 cups water. Bring to a boil, then reduce heat and cover. Cook until fork-tender, 8 minutes. Season with salt and pepper and serve with lemon wedges.

ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI

Steps:

• For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
• For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
• For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

BRAISED BROCCOLI WITH OLIVES

Steps:

• 1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
• 2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
• 3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.

BRAISED BROCCOLI AND PORCINI WITH POLENTA

Steps:

• Soak porcini in 2 cups boiling water for at least 10 minutes.
• At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
• Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
• Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
• Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
• Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
• Strain the reserved soaking water, twice if necessary, to remove any sediment.
• Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
• Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
• Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

BRAISED BROCCOLI RABE

Steps:

• In a large pot, heat oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add broccoli rabe, broth, and red-pepper flakes and season with salt. Bring to a boil. Cover, reduce heat to medium-low, and cook until crisp-tender, 3 to 5 minutes.

QUICK BRAISED BROCCOLI RABE

Steps:

• Saute Garlic: Heat oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
• Braise Broccoli Rabe: Add broccoli rabe, zest, and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
• Serve: Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice. Serve immediately.

BRAISED BROCCOLI RABE AND CHICK PEAS WITH SAUSAGE

Steps:

• Have a large bowl of cold water ready. Bring a large kettle of water to boling and cook broccoli rabe for 8 minutes, or until tender. Reserve 1 cup of the cooking liquid and transfer the broccoli rabe to the cold water with a slotted spoon. Drain and squeeze out excess water; chop fine. In a hot, well-seasoned ridged grill pan, grill sausages over moderately high heat, turning occasionally, 10 to 15 minutes, or until cooked through. While sausages are grilling, in a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking, and saute garlic and sage, stirring, until garlic is just golden, about 30 seconds. Add broccoli rabe, tomatoes, chickpeas, and reserved cooking liquid and simmer until liquid is evaporated, 10 to 15 minutes. Season with salt and pepper. Arrange sausages and vegetables on a platter and drizzle with remaining olive oil.

BRAISED BROCCOLI WITH CHICKPEAS AND OLIVES

Steps:

• Put the broccoli, chickpeas, olives and olive brine, oil, cherry peppers, garlic, 1 1/2 cups of water and salt to taste in a large, wide saucepan. Bring to a simmer, cover and cook over medium-low heat until tender, 12 to 15 minutes. Top with the toasted panko.

BRAISED BROCCOLI AND RICE

Steps:

• Heat the oil in a large, sturdy saucepan. Add the onion and cook over medium heat for 6 to 8 minutes, stirring occasionally, until browned.
• Add rice, stir well, and then add stock, salt and red pepper flakes. Bring mixture to a boil, cover, reduce heat to very low, and cook for 35 minutes.
• Meanwhile, peel the broccoli stems. Cut stems into 1/2-inch pieces and flowerets into 1-inch pieces.
• When rice has cooked for 35 minutes, place broccoli on top of rice (don't stir). Cover and cook over low heat for 10 minutes. Add grated cheese, stir, and serve immediately.

BRAISED BROCCOLI

Steps:

• method Prepare the broccoli by cutting off the florets, peeling the stalks and cutting into similar sized pieces. Put the oil and onion in a shallow pan (one that can fit under the grill later). On a medium heat, cook for 2 mins, then add the chilli, salt, broccoli, tomatoes and olives. Add a couple of tbsp water, bring to a simmer. Stir well, cover & cook over a low heat for 10 mins (or until broccoli is tender). Sprinkle with cheese and stick under a grill until the cheese has melted (or finish in a hot oven).

BRAISED BROCCOLI

Steps:

• In 4-quart Dutch oven bring water and 3/4 teaspoon salt to boiling. Add broccoli. Return to boiling. Cook, covered, 8-10 minutes or until tender; drain. Transfer to bowl.
• For sauce, add cream, juice, and 1/2 teaspoon cracked black pepper to Dutch oven; heat through. Spoon over broccoli; sprinkle almonds.

BRAISED RICE WITH BROCCOLI

Steps:

• In a saucepan, whisk together the Campbells Condensed Low Fat Chicken Soup with 250-300ml of water, stirring in the kidney beans and sweetcorn along with the juices from each tin
• Bring to a simmer, before stirring in the rice and onions
• Cover the pan with a lid and gently simmer for five minutes. Add the broccoli and simmer for a further 10-15 minutes, or until the rice is tender and has absorbed the cooking liquid. Should the rice absorb the liquid too early, simply loosen with a little more water and continue to cook until tender
• Season with salt and pepper. It is now ready to serve.