BEST STEAMED BROCCOLI
Steamed broccoli is an easy, healthy side dish that turns out bright green and crisp tender every time. Here's how to cook broccoli...the best way!
Provided by Sonja Overhiser
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Chop the broccoli into florets.
- If using, thinly slice the onion. Place it in a bowl of water while you're making the rest of the recipe, then drain. (This helps to reduce onion breath and remove some of the spicy bite. If you use green onion, skip this step!)
- Place 1 1/2 cups water into a saucepan or pot. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
- Once boiling, add the broccoli (in the steamer basket, if it has a handle). Steam with the lid on 3 to 4 minutes until just tender, testing with a fork to assess whether it's done. We like our broccoli on the crisp side: if you'd like it more tender, cook 1 minute more. Just be careful not to cook much longer or the color will immediately fade and it will be overcooked!
- Carefully remove the broccoli to a bowl. Toss with the olive oil, kosher salt, feta cheese (optional), and drained red onions. Top with freshly ground black pepper.
Nutrition Facts : Calories 147 calories, Sugar 3.7 g, Sodium 433.2 mg, Fat 9.6 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 4.6 g, Protein 6.2 g, Cholesterol 8.3 mg
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
BROCCOLI WITH ONIONS AND CUMIN
This zesty dish originally called for huauzontle, a long-stemmed green common in Mexican cuisine that tastes similar to broccoli. If you can find huauzontle, feel free to substitute it for the broccoli.
Provided by SusieQusie
Categories Onions
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large skillet or wide deep saucepan of water to a boil.
- Add the broccoli and cook, uncovered, until crisp-tender and still bright green, 6 to 7 minutes.
- While the broccoli is cooking, heat a skillet and toast cumin seeds for 1 to 2 minutes or until very fragrant. (don't burn it!). Remove from heat and crush or grind in a spice grinder.
- Heat the oil in the same skillet over medium heat.
- Add the onion and garlic, cook while stirring, until the onion is limp, about 4 minutes.
- Add the remaining ingredients, including the cumin, and cook for 1 minute.
- Drain broccoli well and transfer to a serving platter or shallow bowl.
- Spoon onions on top. Serve hot.
Nutrition Facts : Calories 247.7, Fat 17, SaturatedFat 5.2, Cholesterol 15.3, Sodium 661.1, Carbohydrate 21.7, Fiber 6.8, Sugar 6.3, Protein 7.3
BROCCOLI SALAD WITH GARLIC AND SESAME
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid "cooks" the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You'll be making this one again.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 274 milligrams, Sugar 2 grams
CUMIN-ROASTED BROCCOLI WITH PRESERVED LEMON YOGURT
Enjoy this cumin-roasted broccoli with preserved lemon yogurt as a vibrant side dish. It's a beautiful combination of spices, textures and colours
Provided by Shivi Ramoutar
Categories Side dish
Time 55m
Yield Serves 6 (as as side)
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Check the stalks of the broccoli are roughly the same thickness, if not, halve the bigger stems of broccoli lengthways. Rub the broccoli with the oil, then sprinkle over the cumin and some seasoning. Tip onto a baking sheet in a single layer, and roast for about 15-20 mins, or until tender with just a little light charring, turning halfway through.
- For the breadcrumbs, heat the oven to 180C/160C fan/gas 4. Tear the bread into small pieces and bake for 5 to 10 mins, or until crunchy, then tip into a food processor and blitz into breadcrumbs.
- Heat the oil in a frying pan over a low heat, then add the garlic, spices, the breadcrumbs and some seasoning. Fry, stirring regularly, for about 5 mins until golden. Transfer to a plate lined with kitchen paper to absorb any excess oil.
- For the yogurt, mix together all the ingredients and season to taste. Serve the broccoli with the breadcrumbs scattered over and the yogurt on the side for dipping.
Nutrition Facts : Calories 130 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
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