Best SautÉed Broccoli With Floret Vinaigrette Recipes

BRILLIANT SAUTEED BROCCOLI

Brilliant Sauteed Broccoli image

If you want a slightly original restaurant-quality broccoli at any point within three days, this is the recipe you want! This is also great for entertaining guests with a large amount of food, and you want to shave some time without looking like you cut corners. This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food.

Provided by Aaron Geiger

Categories Side Dish Vegetables Broccoli

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound broccoli florets
3 tablespoons finely grated Parmesan cheese
1 teaspoon brown sugar
2 tablespoons olive oil
1 teaspoon red pepper flakes
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Steps:

Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

Nutrition Facts : Calories 80.9 calories, Carbohydrate 6.2 g, Cholesterol 2.2 mg, Fat 5.6 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 143.7 mg, Sugar 2.1 g

SAUTEED BROCCOLI

Sauteed Broccoli image

Our recipe for Sauteed Broccoli is an easy side dish that pairs well with any meal. Simply saute broccoli florets in Country Crock® Spread for buttery flavor and then simmer in vegetable broth until perfectly tender.

Provided by Country Crock®

Time 17m

Yield 6

Number Of Ingredients 5

Ingredients

2 tablespoons Country Crock® Spread
1 clove garlic, chopped
4 cups broccoli florets
½ cup vegetable broth
Salt and ground black pepper to taste

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.

Nutrition Facts : Calories 24.1 calories, Carbohydrate 4.7 g, Fat 0.3 g, Fiber 1.7 g, Protein 1.8 g, Sodium 58.6 mg, Sugar 1.3 g

SAUTEED BROCCOLI WITH FLORET VINAIGRETTE

Sauteed Broccoli with Floret Vinaigrette image

Finally! A recipe that features the lowly broccoli stem!!

Provided by Lynette ! @breezermom

Categories Vegetables

Number Of Ingredients 8

Ingredients

8 bunch(es) broccoli with large, thick stems
3 tablespoon(s) grapeseed or vegetable oil, divided
- kosher salt
- freshly ground black pepper
2 tablespoon(s) shallot, minced
2 tablespoon(s) sherry vinegar
2 teaspoon(s) finely grated lemon zest
1 cup(s) extra-virgin olive oil

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.

SAUTEED BROCCOLI

Sauteed Broccoli image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound broccoli
3 tablespoons extra-virgin olive oil
1 large clove garlic, chopped
1 large pinch dried red chili flakes, or to taste
Kosher salt to taste

Steps:

Cut the broccoli into 1 1/2-inch florets and reserve the stalks. Peel the stalks and cut them into 1/4-inch-thick slices. In a large pot of salted water, cook the broccoli until crisp-tender. Drain and refresh the broccoli under cold running water.
When ready to serve, heat the oil in a large skillet over medium heat. Add the garlic and saute until golden, about 3 minutes. Add the chili flakes and saute for 30 seconds more. Add the broccoli and saute over high heat, tossing until heated through, about 2 to 3 minutes. Season with salt. Serve immediately.