I made this as written but added a generous I'd recommend this to anyone - it's THAT good! It's a wonderful memory of my grandmother & my childhood. My mother got the recipe and I grew up having it all my life. Growing up, my grandmother from Italy made this dish all the time.
So simple,so delicious! Thought about adding Parmesan, but tried it 'straight' and was not disappointed. Love this and have used this method for other vegetables too. I was so worried I had ruined the dish but WOW!!!! The toasted garlic took the dish to a new level! It ended up toasting the garlic a LOT more. I absolutely loved it!!! I made my oil, garlic, and fresh squeezed lemon juice but made the mistake of leaving the garlic mixture on the burner while it was cooling down. I have never had broccoli this way but I wanted to try a different way then browned butter. I steamed the broccoli in the microwave for 3 minutes and it was just the right amount of al dente and bright green! I had been serving lightly steamed broccoli with lemon, olive oil, salt and pepper for a long time, but adding the fragrant garlic oil really makes the difference! I tripled the garlic and added the lemon juice just before serving along with red pepper flakes.
#Season steamed broccoli how to
Is this what Epicurious has come to - we have to tell people how to steam broccoli and then drizzle something over it? The founders of Gourmet are turning over in their graves. If you think your culinary skills are so superior, then start your own website and post your amazing recipes. Simple, easy, yet flavorful and delicious - exactly what I was looking for (tired of heavy cheese sauces!) I steam my broccoli at least half an hour everytime. I live in a college dorm and never really knew why my broccoli is always too soft and sickly green. Really good stuff!ĭelicious! Added a bit of bacon grease for more flavor.ĭamn, I've been cooking wrong all this time. Peace out.Īdded brussel sprouts & mushrooms to the steamer. Please don’t step on other people who are still learning. If you are a great cook, I applaud and admire you. I am eternally grateful for this site and, the recipe was delicious! I even made some of my own versions of it. And, yes, I need to know how to steam broccoli and what to put on it. Now that I work one job and the children are grown and out of the house, I look forward to cooking in my kitchen. I was working mother who workEd two full-time jobs to put food on the table and relied on quick, easy and cheap meals. RLRARTH - I believe the purpose of the comments was for the recipe not the site. Steamed it in the air frier 4 minutes and ate with Salmon. Drain, reserve ½ cup of the cooking water and proceed as in the recipe.Smells Yummy and tastes Delisioso.
Blanch the asparagus in abundant boiling salted water 3 minutes. Drain, reserve ½ cup of the cooking water and proceed as in the above recipe.Īsparagus: Snap off the tough ends of the stems and peel the remaining part of the stalks. Blanch the cauliflower stalks in abundant boiling salted water 3 to 4 minutes, depending on the thickness of the stalk. Cut the cauliflower into large florets, each with some of the stalk attached. VARIATION: Other Steamed Stalk VegetablesĬauliflower: Cut out the thick center stems and pull off the leaves. Taste the broccoli and season with additional salt and red pepper, if you like. Check the broccoli once or twice as it cooks, adding a tablespoon or two of stock if the liquid evaporates. Pour in the stock or water, cover the skillet tightly and cook until tender, about 8 minutes. Add the broccoli, season lightly with salt and ¼ teaspoon crushed red pepper. Cook, shaking the pan occasionally, until lightly browned, about 2 minutes.
Whack the garlic cloves with the flat side of the knife and toss them into the oil. Heat the olive oil in a wide skillet over medium heat. (The cut stalk should be no more than ½-inch thick at its widest point.)īlanch the broccoli spears in a large pot of boiling salted water 3 minutes. Cut each head of broccoli lengthwise into two or three spears, depending on the thickness of the stalk. Peel the stalks with a vegetable peeler or paring knife up to the florets. In that case, add some water to the skillet along with the broccoli, and from time to time as they cook.Ĭut the tough ends off the broccoli stalks. If your time is short, you can skip the boiling step and add the raw broccoli directly to the oil and garlic. Nothing could be simpler than this way of preparing broccoli-after a quick boiling, just plunk the pieces into the hot oil and let them go till they’re tender. The stems are delicious and, if you peel them, they’ll cook in the same time as the florets. If you’re in the habit of throwing away broccoli stems, or even saving them for soup, I’d like you try cooking broccoli this way.
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