Best 6 Braised Broccoli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Braised broccoli is a flavorful and versatile dish that can be enjoyed as a side dish or a main course. The process of braising involves slowly cooking the broccoli in a flavorful liquid, resulting in a tender and succulent texture. The braising liquid can be made with a variety of ingredients, such as broth, wine, or even coconut milk, and can be seasoned with herbs, spices, and vegetables to create a wide range of flavors. With its vibrant green color and slightly charred edges, braised broccoli makes an attractive and delicious addition to any meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI



Fettuccine With Braised Mushrooms and Baby Broccoli image

I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h45m

Yield Serves four to six

Number Of Ingredients 12

1/2 ounce (about 1/2 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 small shallot, minced
1 pound mushrooms, cleaned, trimmed and sliced 1/2 inch thick
Salt to taste
2 garlic cloves, minced
1/4 cup dry white wine or red wine
1 teaspoon chopped fresh rosemary or fresh thyme leaves
1/2 pound baby broccoli, cut in 1-inch pieces
Freshly ground pepper
3/4 pound fettuccine or egg noodles
Freshly grated Parmesan for serving

Steps:

  • Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
  • Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
  • When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
  • Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams

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.

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

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 RABE AND CHICK PEAS WITH SAUSAGE



BRAISED BROCCOLI RABE AND CHICK PEAS WITH SAUSAGE image

Categories     Bean     Sauté     Sausage     Broccoli

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds broccoli rabe, washed well and coarse stems discarded
1 1/4 pounds hot or sweet Italian sausage
6 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon finely chopped fresh sage
1/4 cup diced drained canned tomatoes
1 cup canned chickpeas, drained

Steps:

  • Have a large bowl of cold water ready. Bring a large kettle of water to boling and cook broccoli rabe for 8 minutes, or until tender. Reserve 1 cup of the cooking liquid and transfer the broccoli rabe to the cold water with a slotted spoon. Drain and squeeze out excess water; chop fine. In a hot, well-seasoned ridged grill pan, grill sausages over moderately high heat, turning occasionally, 10 to 15 minutes, or until cooked through. While sausages are grilling, in a large heavy skillet heat 3 tablespoons oil over moderately high heat until hot but not smoking, and saute garlic and sage, stirring, until garlic is just golden, about 30 seconds. Add broccoli rabe, tomatoes, chickpeas, and reserved cooking liquid and simmer until liquid is evaporated, 10 to 15 minutes. Season with salt and pepper. Arrange sausages and vegetables on a platter and drizzle with remaining olive oil.

Tips:

  • Choose the right broccoli: For braising, select broccoli with tight, compact florets and deep green color. Avoid broccoli with yellowing or wilted florets.
  • Prepare the broccoli properly: Cut the broccoli into bite-sized florets. If you are using thick broccoli stalks, peel them before cutting them into pieces.
  • Use a variety of seasonings: Braised broccoli can be seasoned with a variety of herbs and spices. Some popular choices include garlic, onion, ginger, soy sauce, and oyster sauce.
  • Braise the broccoli until it is tender: The cooking time will vary depending on the thickness of the broccoli. Generally, it takes about 10-15 minutes to braise broccoli until it is tender.
  • Serve braised broccoli as a side dish or main course: Braised broccoli can be served as a side dish with meat, fish, or poultry. It can also be served as a main course with rice or noodles.

Conclusion:

Braised broccoli is a healthy and delicious dish that can be enjoyed by people of all ages. It is a great way to add more vegetables to your diet. With its simple ingredients and easy preparation, braised broccoli is a perfect dish for busy weeknights.

Related Topics