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What to do with Broccoli?

I'm cooking rosemary and garlic lamb chops with couscous for dinner. I have broccoli as a green veggie. Whatcha got?

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  1. Hmmm.....broccoli with rosemary, eh?

    I would be inclined to use olive oil, garlic and sea salt, and then sauté the broccoli in the mix. Very simple, but solid and delicious. I'm assuming the couscous is flavoured with something and that you might not want another strong flavour on the plate.

    I've heard people go on at length about roasted broccoli, it's never really turned my crank.

    4 Replies
    1. re: mrbunsrocks

      Funny, roasted broccoli was just what I was going to suggest. I like to roast it with a bit of olive oil till it's a bit brown in places, then serve with a squeeze of lemon.

      1. re: GretchenS

        I know. I was so stoked to try it out after hearing people wax poetic about the magic of it....and I hated it! I like the lemon idea though. Perhaps I should try 'er out again.... :)

        1. re: mrbunsrocks

          I'm an avid broccoli roaster (as well as asparagus and cauliflower and a lot of other veggies, but I digress). I've had great success with whisking together a mixture of olive oil, lemon zest + a little juice, red pepper flakes and either anchovy paste finely minced anchovy fillets, then tossing the broccoli with the mixture and roasting it. The anchovy adds a lot of depth and just the right amount of salt. Also, any leftovers are great tossed with pasta with a sprinkling of grated Parm or Pecorino (I usually make a double batch to ensure leftovers).

          1. re: adroit_minx

            I like roasting it, too. Just use a teaspoon or two of olive oil, salt, and freshly ground black pepper. I toss it around and that's it. I've also done it with Montreal Steak Seasoning and oil and that's great, too.

    2. I'm a big believer in simple steamed broccoli. Must be perfectly steamed, still bright green, tender but with a bit of "al dente" left in it. When it comes out of the steamer, I usually toss it with (just a very little) butter, fresh lemon juice and pecorino romano. Sometimes I steam the broccoli with slivers of garlic. Right after college I was a nanny for a year, and this was the only way the kids would eat broccoli. I find that sauteed broccoli never really gets tender enough for my taste.

      1 Reply
      1. re: ballulah

        The way to get around the tenderness issue is to blanch the broccoli in some boiling water for a little while (I never time anything...maybe thirty seconds) to soften it before stir-frying.

      2. I love the old NYT recipe for Sicilian Broccoli. It is steamed broccoli dressed with a sauce made from anchovies and cheese.

        Melt 2 Tbs. butter in a saucepan. Add 1 Tbs. finely chopped shallot, 1 minced clove of garlic and cook untilshallot is translucent. Sprinkle 1.5 Tbs. AP flour over shallots and butter. Cook for a minute whisking and then stir in 1 C. hot chicken stock. Cook until thickened and the sauce has come to a boil then reduce heat and add 4 minced anchovies, 1/2 C. sliced olives,freshly ground black pepper and 2 C. cheese. Mozerella, sharp cheddar, provolone...whatever pleases you. Dress broccoli with the sauce and serve.

        That stuff made canned green beans taste good when we were making it to take to a friends house and forgot to bring along the broccoli.

        1. i like mine just steamed with a touch of garlic salt and some parmesan on it... but i'm not sure if that would go with your dinner

          1. I'm a steamed fan too - then toss with good OO, S&P, dash of fresh lemon juice, no fuss no muss.