SAUTéED BROCCOLI RECIPE WITH TOMATO AND GARLIC
Steps:
- Gather the ingredients.
- Warm the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute.
- Add the broccoli florets. Cook for 2 minutes, stirring frequently.
- Add 2 tablespoons water, then cover the pan and steam the broccoli for about 2 minutes until it becomes bright green and the water has evaporated.
- Add the tomatoes and cook for 1 additional minute.
- Add the herbs and salt to taste.
- Stir gently and serve.
Nutrition Facts : Calories 138 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 126 mg, Fat 4 g, ServingSize 4 Servings, UnsaturatedFat 3 g
CREAMY CHICKEN & BROCCOLI STEW
Shh! Don't tell anyone! This recipe is so simple, but you'd never know it. My husband, who normally doesn't like chicken, asks for this dish regularly. -Mary Watkins, Little Elm, Texas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4-qt. slow cooker. Combine the salad dressing, wine, 4 tablespoons butter, onion, garlic powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl; pour over chicken., Cover and cook on low for 5 hours. Skim fat. Remove chicken from slow cooker with slotted spoon; shred chicken with 2 forks and return to slow cooker. Combine the soup, cream cheese and 2 cups of liquid from slow cooker in a small bowl until blended; add to slow cooker. Cover and cook 45 minutes longer or until chicken is tender, adding the broccoli during the last 30 minutes of cooking., Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes. Drain and return to pan. Mash potatoes with the remaining butter, salt and pepper. , Serve chicken and broccoli mixture with potatoes.
Nutrition Facts : Calories 572 calories, Fat 36g fat (14g saturated fat), Cholesterol 142mg cholesterol, Sodium 1126mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
BROCCOLI AND TOMATOES
A dilly of a dish to serve with most any meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In 4-quart saucepan, heat water to boiling. Add broccoli; return to boiling.
- Reduce heat; simmer over medium-low heat 4 to 6 minutes or until broccoli is crisp-tender. Add tomatoes; cook 1 minute. Drain; toss with dill and lemon-pepper seasoning.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 3 g, TransFat 0 g
AWESOME BROCCOLI MARINARA
This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!
Provided by Debra
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.4 g, Fat 7.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 197.2 mg, Sugar 4.5 g
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
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