Braised Broccoli Recipes

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BRAISED BROCCOLI RABE



Braised Broccoli Rabe image

Braising and putting enough garlic on broccoli rabe makes for a tasty side dish for Italian meals.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons olive oil
2 cloves garlic, thinly sliced
2 bunches broccoli rabe (2 pounds total), trimmed
2 cups chicken or vegetable broth
1/4 teaspoon red-pepper flakes
Salt

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.

Nutrition Facts : Calories 68 g, Fat 4 g, Protein 4 g, SaturatedFat 1 g

BRAISED BROCCOLI



Braised Broccoli image

I found this recipe in Better & Homes And Garden magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Vegetable

Time 23m

Yield 10-12 serving(s)

Number Of Ingredients 5

3 cups water
12 cups broccoli florets, and cut in 1 1/2-inch-inch pices or broccoli rabe, cut in 1 1/2-inch-inch pices
1 cup whipping cream
1 tablespoon orange juice concentrate, thawed
1/3 cup sliced almonds, toasted

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.

Nutrition Facts : Calories 126.4, Fat 10.7, SaturatedFat 5.7, Cholesterol 32.6, Sodium 33.5, Carbohydrate 6.4, Fiber 0.4, Sugar 0.8, Protein 3.7

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS



Wine-Braised Chicken With Mushrooms and Leeks image

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

Provided by Melissa Clark

Categories     poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

1 (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)
2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 garlic cloves
2 tablespoon extra-virgin olive oil, plus more as needed
2 tablespoons unsalted butter
1 cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)
2 large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)
2 to 3 rosemary sprigs
3/4 cup dry white wine (or use a dry red or rosé)
1/4 cup crème fraîche, plus more for serving if desired
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest, plus more for serving
1/2 cup finely chopped fresh parsley, leaves and tender stems

Steps:

  • Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
  • In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
  • Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
  • Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
  • Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
  • Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, 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

BRAISED BROCCOLI WITH OLIVES



Braised Broccoli with Olives image

Provided by Deborah Madison

Categories     Olive     Vegetable     Side     Braise     Vegetarian     High Fiber     Summer     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

4 small heads broccoli or 1 1/2 or more pounds broccoli sprouts
sea salt and freshly ground pepper
1/4 cup olive oil
1 onion
1 tablespoon chopped marjoram or oregano
3 garlic cloves, coarsely chopped
2 tablespoons olive paste or finely chopped Gaeta olives
grated zest of 1/2 lemon

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 WITH GARLIC, ANCHOVIES & WINE



Braised Broccoli with Garlic, Anchovies & Wine image

This recipe is from a great cookbook "How to cook everything" by Mark Bittman. I like to cook the broccoli for about 2 minutes less time so it is still very crisp and I serve it at room temperature. The recipe called of only 1 tsp of minced garlic but I love that garlic. Don't be afraid of the anchovies just think how good they are in a Caesar salad!!

Provided by Bergy

Categories     Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil (I use lite)
3 anchovies, minced
2 teaspoons garlic, minced (or less)
1 1/2 lbs broccoli, stems separated and cut into 1 inch pieces
1 cup dry white wine
salt & pepper

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.

BRAISED BROCCOLI AND RICE



Braised Broccoli and Rice image

Provided by Jacques Pepin

Categories     side dish

Time 55m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons peanut or cottonseed oil
1 large onion, peeled and chopped, about 1 1/2 cups
1 1/2 cups short-grain brown rice
4 1/2 cups chicken or beef stock, preferably homemade unsalted and defatted, or low-salt canned chicken or beef broth
1/4 teaspoon salt, or less if using canned broth
1/4 teaspoon red pepper flakes
1 1/2 pounds broccoli
4 ounces Swiss cheese, grated, about 1 1/3 cups

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.

Nutrition Facts : @context http, Calories 637, UnsaturatedFat 15 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 5 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 795 milligrams, Sugar 3 grams

QUICK BRAISED BROCCOLI RABE



Quick Braised Broccoli Rabe image

This is an example of a short braise, where the cooking liquid is not reduced to make a sauce. Many recipes call for broccoli rabe to be blanched and then sauteed to remove some of its bitterness, but if you prefer its natural taste, braising is a better option.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

1/4 cup extra-virgin olive oil, plus more for drizzling
3 medium garlic cloves, crushed and peeled
1 bunch (1 1/4 pounds) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
2 teaspoons julienned lemon zest, plus fresh lemon juice for serving
Coarse salt
Freshly ground pepper
1 cup homemade or store-bought low-sodium chicken stock

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 AND PORCINI WITH POLENTA



Braised Broccoli and Porcini with Polenta image

Braising isn't just for meat. This recipe gently cooks broccoli and porcini mushrooms in a rich sauce to bring out their natural flavors. Served over hot, creamy polenta, this is a plant-based meal that will warm you and keep you full through cold winter nights. Serve with a hearty red wine.

Provided by Buckwheat Queen

Categories     Fruits and Vegetables     Mushrooms     Porcini

Time 50m

Yield 4

Number Of Ingredients 16

1 ounce dried porcini mushrooms
2 cups boiling water
2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1 teaspoon miso paste
1 teaspoon yeast extract
8 ounces broccoli, florets separated and stems chopped
4 ounces sliced radicchio
2 cups water
1 cup vegetable broth
½ cup hearty red wine
¼ teaspoon salt
1 cup Italian polenta
salt and ground black pepper to taste
1 tablespoon cornstarch
2 tablespoons water

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.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 45.9 g, Cholesterol 3.3 mg, Fat 10.9 g, Fiber 6 g, Protein 10.3 g, SaturatedFat 2 g, Sodium 718.8 mg, Sugar 4.8 g

BRAISED BROCCOLINI



Braised Broccolini image

Simmer these little nuggets with garlic in a low-sodium chicken broth.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced
3 to 4 bunches Broccolini (2 pounds), trimmed
3/4 cup low-sodium chicken broth
Coarse salt
1/2 teaspoon red-pepper flakes

Steps:

  • In a large skillet with a tight-fitting lid, heat olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add Broccolini and chicken broth; season with salt and red-pepper flakes. Bring to a boil over high and cover. Reduce heat and simmer until Broccolini is tender but still bright green, about 15 minutes. Transfer Broccolini to a platter. Increase heat to medium-high and simmer broth until reduced by half; pour over Broccolini.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

LEMONY BRAISED BROCCOLI



Lemony Braised Broccoli image

Don't toss broccoli stalks! If you peel and thinly slice them, you can cook them the way you do florets.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon olive oil
1 medium yellow onion, cut into 1-inch wedges
2 cloves garlic, smashed and peeled
1 teaspoon ground coriander
1/4 teaspoon red-pepper flakes
1 bunch broccoli, cut into florets, stalks peeled and thinly sliced
4 wide strips lemon zest, plus wedges for serving
Salt and pepper

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.

Nutrition Facts : Calories 75 g, Fat 4 g, Fiber 3 g, Protein 3 g, SaturatedFat 1 g

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