Time 20m Yield 4 Number Of Ingredients 8 Steps:
In 12-inch nonstick skillet, heat oil over medium-high heat. Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt. Place in serving dish; top with cheese.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 450. Toss broccoli with all the other ingredients. Transfer to a rimmed baking sheet. Spread them out in a single layer. Sprinkle with salt and pepper. Roast 15 minutes. Toss them and turn them over and roast another 8 to 10 minutes until broccoli is browned nicely. Serve immediately. Yum!
Time 33m Yield 6 to 8 servings Number Of Ingredients 6 Steps:
Put the garlic cloves and oil in a small heavy-bottomed saucepan. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt. Immediately pour into a heat-proof container to stop the cooking. Allow to cool to room temperature. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic. Taste for seasonings and serve cold or at room temperature.
Time 15m Yield 4 servings Number Of Ingredients 0 Steps:
Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.
Yield Makes 4 to 6 servings Number Of Ingredients 4 Steps:
Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes. In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently. Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft. Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes. Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.
Time 15m Yield 4 Number Of Ingredients 6 Steps:
Heat oil in a nonstick pan. Add garlic and pepper flakes to the hot oil and cook for 2 to 3 minutes. Add broccoli and stir until well coated in oil. Add water and cover the pan. Steam until tender but not mushy, about 5 minutes. Add salt and pepper.
More about “broccoli with sweet red pepper and garlic recipes”
Time 11m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Peel tough broccoli stems. Cut stem and florets into bite size pieces. Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels. Seed peppers and cut into thin strips. In a large frypan or wok, heat oil over medium heat. Add onion and ginger, stir fry for 1 minute. Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching. Add broccoli, stir fry until heated through, sprinkle with soy sauce. Serve immediately.
