Best 4 Simple Boiled Broccoli Recipes
Broccoli, an emerald green vegetable belonging to the cruciferous family, is a nutritional powerhouse, abundant in vitamins, minerals, and antioxidants. Its versatility extends from salads to stir-fries, and it shines in its simplicity when boiled. Boiling broccoli is a quick and effortless cooking method that preserves its vibrant color, tender texture, and delicate flavor. Whether served as a vibrant side dish or incorporated into a medley of vegetables, boiled broccoli is a culinary delight that nourishes the body and tantalizes the taste buds. In this article, we will explore the art of boiling broccoli to achieve optimal taste and texture, ensuring that every bite is a celebration of this cruciferous delight.
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE AND SATISFYING BROCCOLI
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees". In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.
SUPER-SIMPLE GARLIC BROCCOLI
My kids love broccoli, especially with lots of garlic. It's great for a special occasion, but it's so quick that I usually fix it once a week in our home. Everyone gobbles it up. -Caramia Sommers, Oswego, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 5
Steps:
- In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.
Nutrition Facts : Calories 53 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
LONG-COOKED BROCCOLI
If you're used to quick-cooked broccoli, barely blanched in boiling water, or crisp, raw florets, this old Alice Waters recipe from "Chez Panisse Vegetables" (HarperCollins, 1996) might seem a little off. A whole hour of simmering with the lid on? Yes! The result is an incredibly sweet, tender, juicy and delicious vegetable with almost no hands-on work. Finish the dish with plenty of cheese and lemon zest, and an extra drizzle of olive oil, and eat it just the way it is, or break it up into some hot, just-cooked pasta for a bigger meal.
Provided by Tejal Rao
Categories vegetables, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pick off the coarse leaves from the broccoli stems, and peel away any tough skin with a vegetable peeler. Break up the head into a few large florets, then slice each one lengthwise, cutting through the stem and top to make 1/8-inch to 1/4-inch-thick cross sections. Put the broccoli in a wide saucepan, about 3 inches deep, with a fitted lid.
- Peel and slice the garlic, and add to the pan with 2 cups water, the olive oil and red-pepper flakes. Season generously with salt and pepper.
- Bring to a boil, then cover the broccoli and simmer on low for about 50 minutes, until the broccoli is tender and just beginning to crumble and the liquid is nearly completely evaporated. If the pot starts to go dry before the cooking time is up, add a splash of water to keep it going.
- Rinse, fillet and chop the salt-packed anchovies, if using. When the broccoli is cooked through, toss with lemon zest, a squeeze of lemon juice and anchovies, if using, then scrape into a serving dish and cover with a drizzle of olive oil and grated cheese. Serve warm, or at room temperature.
SIMPLE STEAMED BROCCOLI
Lemon juice gives a lift to this steamed veggie side.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Place broccoli in a steamer basket set inside a pot of boiling water. Steam, covered, until crisp-tender, 3-5 minutes.
- Transfer broccoli to a serving bowl and toss with remaining ingredients.
Tips:
- Select the freshest broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellow or wilted florets.
- Prepare the broccoli properly: Cut the broccoli into bite-sized florets and remove any tough stems. Rinse the broccoli under cold water to remove any dirt or debris.
- Use a large pot of boiling water: This will ensure that the broccoli cooks evenly. Add a pinch of salt to the water to help enhance the flavor of the broccoli.
- Cook the broccoli for the right amount of time: Overcooked broccoli will become mushy and lose its flavor. Cook the broccoli for 2-3 minutes, or until it is tender-crisp.
- Drain the broccoli immediately: After cooking, drain the broccoli immediately in a colander to stop the cooking process. Rinse the broccoli with cold water to help preserve its color and crispness.
- Season the broccoli to taste: You can season the broccoli with salt, pepper, garlic powder, or other spices to taste. You can also drizzle the broccoli with olive oil or melted butter for extra flavor.
Conclusion:
Boiling broccoli is a quick and easy way to prepare this healthy vegetable. By following these simple tips, you can cook broccoli that is tender-crisp and flavorful. Boiled broccoli can be served as a side dish, added to salads, or used in other recipes.
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