Skillet Broccoli Recipes

SKILLET BROCCOLI

Steps:

• Peel the broccoli stem and cut off the very bottom piece. Cut it lengthwise into quarters.
• Put the water and broccoli into a skillet just big enough for it to fit in one layer. Cover and turn the heat to medium.
• Cook for 2 to 3 minutes.
• Uncover, and salt to taste. Turn the heat to high and cook until the water all boils off.
• Drizzle on the olive oil, and continue to cook for a few minutes, turning the broccoli pieces with tongs, until it's getting browned in places.
• Sprinkle with hot red pepper flakes before serving.

SKILLET BROCCOLI SPAGHETTI

Steps:

• Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
• To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
• Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

SKILLET-COOKED BROCCOLI

Steps:

• Rinse and drain the broccoli heads and cut apart all the main branches where they join or are attached to a central stem. Separate the clusters into medium-size florets, 2 to 3 inches wide at the top. If they are wider, slice them lengthwise. Cut their long stems so the florets are about 4 inches long.
• Peel the tough skin from the stem pieces and slice them lengthwise in half, or in quarters if they are thick. You can also peel or slice off the tough fibrous layer of the large branches and central stems and slice up the fresh core into 4-inch sticks. Discard all dry and hard pieces.
• Set the skillet over moderate heat, pour in the oil, and strew in the garlic. Cook the garlic slices for about 5 minutes, with an occasional shake. When they're lightly caramelized, dump the broccoli pieces into the skillet, sprinkle the salt and peperoncino all around, and pour in 1/2 cup water.
• Cover the pan, raise the heat slightly, and cook for 5 minutes, shaking the pan a couple of times. Lift the cover and toss everything very well, then cover again.
• Let the broccoli cook another 3 to 5 minutes, and poke or taste a piece to check the tenderness. Cook longer, covered, if you want it softer. Remove from the heat and uncover the pan as soon as the broccoli is cooked through and still brightly colored.
• Serve right away, in a pool of Creamy Garlic Sauce.
• Put the milk, garlic, bay leaves, and 1/4 teaspoon salt into a 2-quart saucepan. Bring to a boil and cook at a steady boil for 30 to 40 minutes or even more, gradually reducing the contents of the pot to 1 cup.
• Pour and scrape everything into a wire sieve set over a bowl. Remove the bay leaves, and press and scrape the soft garlic through the sieve, making sure you get every bit of the delicious purée into the bowl.
• Whisk the sauce until smooth, then whisk in the tablespoon of olive oil and pinches of salt to taste.
• Reheat the sauce on the stove until warm. Thin it if you wish with milk or cream. Store in the refrigerator.
• Asparagus
• Tomatoes
• Zucchini
• Leeks
• Spinach
• Just about everything goes with this