Best Broccoli Olive Oil Recipes

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STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON



Steamed Broccoli with Olive Oil, Garlic, and Lemon image

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Categories     Garlic     Vegetable     Side     Steam     Low Fat     Vegetarian     Quick & Easy     High Fiber     Graduation     Lemon     Broccoli     Healthy     Gourmet     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

1 small bunch broccoli (about 3/4 pound)
1 garlic clove
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh lemon juice

Steps:

  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

BROCCOLI SAUTé WITH GARLIC AND OLIVE OIL



Broccoli Sauté With Garlic and Olive Oil image

Make and share this Broccoli Sauté With Garlic and Olive Oil recipe from Food.com.

Provided by Krista Roes

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 -4 tablespoon olive oil
1 -2 teaspoon crushed garlic
4 cups broccoli florets
salt
fresh ground black pepper

Steps:

  • Heat the olive oil in a 10" skillet over medium-low heat.
  • Add the garlic and cook for 1 minute.
  • Add the broccoli, salt and pepper and toss with the olive oil and garlic until the broccoli turns bright green and becomes tender.
  • Remove from the skillet and serve.

OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE



Olive Oil-Braised Chickpeas and Broccoli Rabe image

Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.

Provided by Ali Slagle

Categories     dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 cup extra-virgin olive oil
6 garlic cloves, peeled and smashed
1 rosemary sprig
1 teaspoon fennel seeds
1/2 teaspoon dried chile flakes
1 bunch broccoli rabe (about 1 pound), woody stems trimmed
1 (15-ounce) can chickpeas, drained and rinsed
Kosher salt and black pepper
Crusty bread, for serving

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.

Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams

BROCCOLI AGLIO OLIO (WITH GARLIC AND OLIVE OIL)



Broccoli Aglio Olio (With Garlic and Olive Oil) image

Simple and delicious. A true Italian staple for any dinner. This recipe is just about the ONLY way my mother and grandmother cooked their vegetables!

Provided by Kozmic Blues

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb broccoli floret
1 -2 tablespoon extra virgin olive oil
2 -4 garlic cloves, sliced thin
1/4-1/2 teaspoon crushed red pepper flakes, to taste
salt & freshly ground black pepper

Steps:

  • Steam broccoli over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
  • Feel free to steam more or less, depending on how your family likes their veggies cooked.
  • Keep in mind that you will also be sautéing the broccoli in the next step.
  • In a large saute pan, heat olive oil over medium heat.
  • Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
  • Before the garlic begins to brown, add the red pepper flakes and broccoli to the pan and cook for another 5 minutes, or until cooked to your liking.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 64, Fat 3.8, SaturatedFat 0.5, Sodium 31, Carbohydrate 6.5, Fiber 0.1, Protein 3.5

HALIBUT POACHED IN OLIVE OIL WITH BROCCOLI RABE PESTO



Halibut Poached in Olive Oil with Broccoli Rabe Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 ounces broccoli rabe (about 1/2 a bunch)
2 cloves garlic
1 cup toasted walnuts
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
4 cups olive oil
2 cups vegetable oil
4 (6-ounce) pieces halibut
Salt and freshly ground black pepper

Steps:

  • Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.;
  • In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.;
  • Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.;

STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN



Steamed Broccoli with Olive Oil and Parmesan image

Categories     Vegetable     Side     Steam     Vegetarian     Quick & Easy     Parmesan     Broccoli     Healthy     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 3

1 1/2 pound broccoli (1 large bunch), tough stems discarded
3 tablespoons extra-virgin olive oil
1 1/2 ounce finely grated Parmigiano-Reggiano (3/4 cup)

Steps:

  • Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
  • Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.

BROCCOLI FLORETS WITH MEYER LEMON OLIVE OIL



Broccoli Florets with Meyer Lemon Olive Oil image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 3

Salt and freshly ground black pepper
1 1/2 pounds broccoli florets
3 tablespoons Meyer lemon olive oil

Steps:

  • Fill a large pot halfway with water. Cover and bring the water to a boil over high heat. Salt the water and add the broccoli. Boil until the broccoli is crisp-tender, about 5 minutes.
  • Drain, transfer the broccoli florets to a large bowl, and toss with the oil to coat. Season the broccoli florets with salt and pepper, to taste, and serve.

BROCCOLI OLIVE OIL



Broccoli Olive Oil image

Make and share this Broccoli Olive Oil recipe from Food.com.

Provided by wannabchef 123

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

1 large head of broccoli
3 -4 garlic cloves, sliced thin
2 -3 tablespoons extra virgin olive oil
1 1/2 cups water

Steps:

  • In a large sauce pan add olive oil and fresh garlic. Simmer over medium heat until garlic turns light brown. Do not burn as garlic will turn bitter. Remove garlic leaving the remaining olive oil and place on a paper towel for a tasty treat.
  • Remove stalks from broccoli reserving the crowns. Add the crowns and water into the reserved olive oil and cook until broccoli becomes al dente .Don't over cook.
  • Can be served with a variety of your favorite foods
  • Enjoy.

STEAMED BROCCOLI WITH OLIVE OIL AND PARMESAN



Steamed Broccoli With Olive Oil and Parmesan image

Make and share this Steamed Broccoli With Olive Oil and Parmesan recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

1 1/2 lbs broccoli, tough stems discarded (1 large bunch)
3 tablespoons extra virgin olive oil
1 1/2 ounces finely grated parmigiano-reggiano cheese (3/4 cup)

Steps:

  • Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
  • Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes.
  • Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.

Nutrition Facts : Calories 191.8, Fat 13.7, SaturatedFat 3.3, Cholesterol 7.7, Sodium 238.1, Carbohydrate 11.7, Fiber 4.4, Sugar 2.9, Protein 8.9

SWORDFISH POACHED IN OLIVE OIL WITH BROCCOLI RABE PESTO



Swordfish Poached in Olive Oil with Broccoli Rabe Pesto image

I first had oil-poached fish in Napa Valley and loved the way this cooking method kept the fish so moist; you can't really dry it out. You could prepare halibut or just about any other mild white fish this way. Be sure to use a mix of olive and vegetable oils to poach the fish; if you use 100 percent olive oil it will become too bitter. This is another really good-looking dish, with lots of pretty colors.

Yield 4 servings

Number Of Ingredients 12

8 ounces broccoli rabe (about 1/2 bunch), thick stems removed
2 garlic cloves
1 cup toasted walnuts (see Note, page 21)
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
4 cups olive oil
2 cups vegetable oil
4 (6-ounce) skinless swordfish steaks, each 1-inch thick
Salt and freshly ground black pepper

Steps:

  • Bring a medium pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to a large bowl of ice water and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper and process until very smooth. With the machine running, gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.
  • Combine the olive oil and vegetable oil in a Dutch oven or large, deep saucepan big enough to hold the fish in a single layer. Using a deep-fry thermometer, heat the oil to 200°F over medium-low heat. Reduce the heat to low to sustain the 200°F temperature. Season the fish with salt and pepper. Gently place the fish in the oil, making sure it is submerged. Poach the fish until just cooked through, 6 to 7 minutes.
  • Place about 1/2 cup of broccoli rabe pesto on each serving plate and gently smooth it out to make a bed for the fish. Using a slotted fish spatula, gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.

SLOW-COOKED BROCCOLI WITH GARLIC & OLIVE OIL



Slow-Cooked Broccoli With Garlic & Olive Oil image

I'm about to move so I'm posting all the recipes I have found written on scrap paper around my desk. I don't know where they're from or how long they take. I just don't want to lose them in the move.

Provided by chiclet

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs broccoli, cut in 1-inch florets and 1/4-inch stems
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/2 cup water
1 tablespoon lemon juice
salt and pepper

Steps:

  • Heat olive oil in a skillet with a tight-fitting lid over medium heat; add garlic and stir until fragrant, about 3 minutes.
  • Stir in broccoli stems and cook 2 minutes; add florets and water and cover pan.
  • Cook covered 15 minutes; uncover the pan, turn heat up to high and cook just long enough to evaporate any liquid left in the bottom of the pan.
  • Sprinkle with lemon juice, salt and pepper, and serve.
  • ***The cook time in step 3 seems really long to me -- if you make this please let me know if it's right***.

Nutrition Facts : Calories 121.9, Fat 7.4, SaturatedFat 1, Sodium 57.3, Carbohydrate 12.4, Fiber 4.5, Sugar 3, Protein 5

BROCCOLI RABE WITH OLIVE OIL AND GARLIC



Broccoli Rabe with Olive Oil and Garlic image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 5

1 bunch (about 1 1/2 pounds) broccoli rabe, rinsed, thick ends of stems trimmed, cut into 2-inch lengths
Salt to taste
2 tablespoons extra-virgin olive oil
1 garlic clove, cut into thin slivers
Pinch red hot pepper flakes

Steps:

  • Fill a large wide saucepan with water; heat to boiling. Add the broccoli rabe and salt ; boil until tender, 6 to 8 minutes. Drain immediately. Wipe the pan dry. Add the oil, garlic and red pepper flakes to the saucepan. Heat over low heat, stirring, until warmed and garlic begins to sizzle, about 5 minutes. Stir the broccoli rabe into the warm oil to coat. Serve at once.

FETTUCCINE WITH BROCCOLI RABE, GARLIC, AND OLIVE OIL



FETTUCCINE WITH BROCCOLI RABE, GARLIC, AND OLIVE OIL image

Categories     Pasta

Yield 4

Number Of Ingredients 7

8oz. package of spinach fettuccine
1/2 cup extra virgin olive oil
4 garlic cloves, thickly sliced
1tsp. hot red pepper flakes
2 bunches broccoli rabe, cleaned and cut into 2in. lengths
1/3 cup freshly grated parmesan cheese
Sea salt and ground pepper

Steps:

  • cook pasta(drain reserve 1 cup of cooking liquid) In a large skillet heat oil over medium heat, add the garlic and cook until golden, about 3 minutes. Add the red pepper flakes and cook for 30 seconds. Add the broccoli rabe, season with salt and pepper. Add 1/2 cup of cooking water, cover, cook for 5minutes, stirring occasionally until broccoli rabe is tender. Add an additional 1/2 cup of the cooking water to sauce and drained pasta, toss to coat evenly, cover and cook 1 minute longer. Divide pasta between four bowls. Sprinkly generously with the cheese and serve immediately.

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