Best SautÉed Broccoli With Floret Vinaigrette Recipes

SAUTEED BROCCOLI STIR FRY RECIPE WITH GARLIC

Sauteed Broccoli Stir Fry Recipe With Garlic image

The BEST method for how to make sauteed broccoli with garlic - less than 15 minutes! Pan fried broccoli stir fry needs just 3 ingredients and makes the perfect side dish.

Provided by Maya Krampf

Time 12m

Number Of Ingredients 6

Ingredients

1/4 cup Olive oil
4 cloves Garlic ((minced))
1 bunch Broccoli florets ((~4 cups; florets cut in half))
1/4 tsp Sea salt ((or 1/2 tsp - to taste))
1/4 tsp Black pepper ((to taste))
1/4 cup Water

Steps:

Heat the olive oil in a large saute pan or skillet over medium heat. Add the minced garlic and saute until fragrant, about 30 seconds.
Add the broccoli florets. Season with sea salt and black pepper. Increase heat to medium high. Stir fry for 3-4 minutes, until the broccoli starts to turn bright green and brown a bit.
Add the water. Cover with a lid and cook for 3 to 5 minutes, until broccoli is crisp-tender. (There will be steam under the lid.) Remove the lid and if there is any water remaining, stir fry for another minute until it evaporates. Adjust salt and pepper to taste if needed.

Nutrition Facts : Calories 148 kcal, Carbohydrate 6 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 147 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

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.