Time 10m Number Of Ingredients 7 Steps:
Bring 1 to 2 inches of water to a boil in a large saucepan fitted with a steamer attachment. Add broccoli, cover and steam until crisp tender, 3 ½ to 4 1/2 minutes. Meanwhile, heat oil and garlic in a medium skillet over medium heat, stirring occasionally. Cook until the garlic is fragrant and just starting to brown, 30 to 90 seconds. Scrape garlic mixture into a large bowl. Immediately add lemon juice. Add lemon zest, salt and pepper. Stir broccoli into the lemon mixture and stir to coat. Serve hot.
Time 25m Yield 6 Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes. While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.
Time 10m Yield 4 servings Number Of Ingredients 7 Steps:
In a microwave-safe bowl, add broccoli florets, lemon zest, minced garlic, lemon olive oil, and 1 tablespoon water. Toss to combine. Cover bowl with plastic wrap and microwave on high setting for 4 to 5 minutes. Check for doneness; cook 1 more minute if necessary. Sprinkle with lemon juice and toss. Season, to taste, with salt and freshly ground black pepper. Serve immediately.
Yield Serves 2 Number Of Ingredients 4 Steps:
Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes. While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.
Time 20m Yield 6 servings. Number Of Ingredients 6 Steps:
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the remaining ingredients. Immediately place broccoli in ice water. Drain and pat dry. Place in a large bowl. Pour oil mixture over broccoli; toss to coat. Refrigerate until serving.
Time 10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Add broccoli florets, lemon zest, minced garlic, lemon olive oil, and 1 tablespoon water to a microwave-safe bowl. Stir to coat completely. Cover bowl with plastic and microwave on high for 4 to 5 minutes. Check for tenderness; cook 1 more minute if needed. Sprinkle lemon juice over broccoli and toss to coat. Season to taste with salt and black pepper (add a light sprinkle of parmesan cheese (three cheese blend is my preference) if desired). Serve immediately. Enjoy! ;).
Time 20m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Cook broccoli in plenty of salted water until crisp-tender, about 4 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (can be prepared 8 hours ahead) Melt 3 tblsps butter in large skillet over medium heat. Add broccol and saute until heated through, about 1 minute. Transfer to plate; keep warm. Add 4 tblsps butter, peel and add garlic to skillet; cook until butter begins to brown, about 1 minute. Add breadcrumbs; stir until golden, about 3 minutes. Season. Top broccoli with breadcrumbs.
Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender., Meanwhile, in a large bowl, combine the butter, lemon zest, juice, garlic, mustard, salt and pepper. Add broccoli and pine nuts; toss to coat.
Time 45m Yield 4 servings Number Of Ingredients 9 Steps:
Bring a large saucepan of well-salted water to a boil over medium-high. Keep a large bowl of ice water next to it. Meanwhile, trim the broccoli so 2 inches/5 centimeters of stalk remain attached. Cut the broccoli in half lengthwise, then cut each half lengthwise again to give you 4 wedges per head. Blanch the broccoli by adding it to the boiling water and cooking for 3½ minutes, until softened. The stalks should retain a nice bite. Use a pair of tongs to remove the wedges and plunge them straight into the ice water to stop them from cooking further. Once completely cool, drain and dry them well, then place in a large bowl. Meanwhile, add 6 tablespoons/89 milliliters of oil, the chiles and garlic to a small frying pan and place it over medium heat. Cook for 7 to 10 minutes, stirring occasionally, until the garlic is golden and the chiles start to become transparent. Use a slotted spoon to transfer the solids to a plate lined with paper towels and set aside to cool and crisp further. Add the anchovies to the pan and place over low heat. Cook gently, stirring occasionally, for 10 minutes, until an anchovy is soft enough to be easily squashed with the back of a spoon. Set aside to cool completely. Place a large, well-greased grill pan over high heat and ventilate your kitchen well. (See Tip for outdoor grilling.) Toss the broccoli gently with 1½ teaspoons olive oil. Once the pan is very hot, grill the broccoli in 2 batches, turning so that all the flat sides have nice grill marks, 6 to 8 minutes per batch. Transfer to a tray to cool down. Grill the lemon rounds for 1½ minutes per side, until nicely charred, then transfer to a chopping board. When cool enough to handle, finely chop the lemon (skin and all) and transfer to a small bowl along with the lemon juice, parsley and remaining 1½ teaspoons olive oil. Mix well and set aside. Once the broccoli has cooled, top with the anchovy oil mixture and toss gently to combine. Arrange on a large serving platter and top evenly with the charred lemon mixture. Lastly, sprinkle over the fried chile and garlic and the flaked salt.
Yield makes 4 servings Number Of Ingredients 5 Steps:
Bring a large pot of water to a boil and add salt. Plunge the vegetable into the boiling water and cook until fairly tender, 3 to 6 minutes, depending on the size of your pieces. Drain and plunge into a bowl of ice water or run under cold water. Drain again. Put 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic, if using, and cook, stirring occasionally, until it is golden, about 3 minutes. Add the drained vegetable and turn the heat to high. Cook, stirring only when necessary-you don’t want the broccoli to fall apart-until the vegetable begins to brown; add the lemon zest and cook for another minute or two. Add the remaining olive oil and the lemon juice, taste and adjust the seasoning, and serve hot or at room temperature. Alternative method Skip step 1. In step 2, start with 1/4 cup olive oil (and, if you like, add a dried chile). Thirty seconds after adding the garlic, add the broccoli or cauliflower and 1/4 cup water. Cover the pan. Cook, uncovering and stirring occasionally, until the vegetable is tender, 10 to 15 minutes. Taste and adjust the seasoning and serve.
Time 15m Number Of Ingredients 4 Steps:
Bring a large pan of water to the boil. Add the broccoli and cook for 4 mins or until just tender. Meanwhile, heat the oil in a large frying pan, add the garlic, cook until lightly golden, then add the lemon zest and cook for 1 min more. When the broccoli is cooked, drain well, toss with the garlicky oil, season and serve.
More about “broccoli with lemon and garlic recipes”
Time 15m Yield 3 servings Number Of Ingredients 4 Steps:
Trim tough stems from whole broccoli and cut florets into bite-size pieces. Steam broccoli, about 7 minutes. Mince garlic and saute in hot oil in nonstick skillet. When broccoli is cooked, add it and lemon juice to garlic in pan and stir well. Cook briefly to mix well.
