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How do you cook just plain, old broccoli?

I don't DISlike broccoli but my husband does. He's always just steamed it and then butter, salt and pepper. It's certainly easy but doesn't do much for me. Does anyone have something quick and simple but with some more "excitement" if you can use that word and broccoli in the same sentence??? Sauteeing? Peeling the stalks? ANY recommendations will be tried. Thanks so much.

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  1. Most often I simply steam broccoli and serve it without any added sauces or such...although a well made bagna cauda poured over is very tasty. Roasting brocolli in a hot oven after tossing the cut florets in EVOO and Kosher salt and FGBpepper brings out the sweetness of the vegetable. We love broccoli and cauliflower - same family - and eat them regularly. If I have any leftovers I add them to tomato sauce for pasta, or to a frittata, or a stir fry. There's a hundred ways to work this important vegetable into your meal rotation.

    3 Replies
    1. re: Gio

      I have another take on oven-roasted broccoli. I use the peeled, trimmed stems as well as the florets, blanch for about 2-3 minutes in boiling water, drain, then toss with a little EVOO, sea salt, FGBpepper and (drumroll) freshly grated nutmeg. Maybe a teaspoon. Freshly grated nutmeg is my new secret weapon ingredient. Roast the broccoli about 20 minutes, stirring every so often. It's delicious and doesn't stink up the house the way steaming it in the microwave does (my husband banned that practice of mine recently).

      1. re: Mrs_S

        Oh, I'm just remembering too -- using as-fresh-as-possible broccoli (I find the organic stuff to be of very good quality at my local WholeFoods) makes a big difference in taste.

        1. re: Mrs_S

          LOVE the nutmeg idea----thank you!!! Such an easy twist to make something Im growing bored of while trying to eat healthy. Awesome idea.

      2. you could make broccoli and cheese soup? Being of Chinese-background I often steam my veggies and add a dollop of oyster sauce. It makes all vegetables taste good. Or, what about a dusting of grated parmasan on your broccoli?

        1 Reply
        1. re: rtms

          Just what I was going to say. The only way my husband will eat broccoli is cream of broccoli soup, or broccoli and cheese casserole. Then he eats tons. The cheese does it.

        2. Quickly par boil the broccoli in salted water, rinse and shock in ice. When ready for dinner, slice garlic very, very thinly and cook in some olive oil until lightly browned. Remove to a side plate. Toss the broccoli in the garlic-scented oil, shake some red pepper flakes and sea salt over the broccoli as you heat and finish cooking. When ready to serve, toss with the garlic chips. It is super good!

          1 Reply
          1. re: roxlet

            This is also probably my favorite way to cook broccoli, although if I have a little more time, I'll actually saute' it with the garlic until it gets a little browned on the edges.

          2. try breaking down into florets, tossing with olive oil, salt & pepper, and roasting at high temp until soft, and lightly charred in spots.

            2 Replies
            1. re: goodhealthgourmet

              Oven-roasting seems to be a favorite here...it is my favorite method too! I use the florets with a good part of stem attached, tossed in a bowl with olive oil, red pepper flakes, fresh crushed garlic and a little salt...onto a flat baking sheet into the oven at 400 and bake till slightly browned, 20 or 25 mins....I almost ate the entire panful last time I made it!

              1. re: Val

                "I almost ate the entire panful last time I made it!"
                i have that problem with broccoli AND cauliflower. all the shrinkage from the water loss makes it way too easy to polish off multiple servings :)

            2. I like to roast broccoli, but often I steam it lightly, then sprinkle on sesame oil and some sesame seeds. Or a homemade vinagrette.

              1 Reply
                1. I blanche it, toss it with lemon juice, parmesan, and red pepper flakes and salt and serve over pasta- YUM!

                  1 Reply
                  1. re: NWKate

                    When I'm in a hurry and don't want to wait for the oven to roast it, I steam it and drain it. Then if I'm having Asian food, I dress the broccoli with sesame oil and soy sauce. If I'm having Italian food, I dress the broccoli with olive oil and a bit of lemon juice. I don't really like broccoli, but I eat it because it's good for me, and the above makes it palatable.

                  2. I eat steamed broccoli all winter. But, when it is local, grown as the nights are getting cool, it is really delicious. Other times of year, the taste just reminds me of the Fall harvest.

                    I just spritz with some lemon juice and toss with a small pat of butter. However, it often merges with a white wine, garlic and stock pan sauce which really amplifies the flavor. If I were making this sauce specifically for the broccoli I would saute some shallots in a little butter. After the shallots are browned, almost carmelized, I would add some garlic and saute for about 30 seconds. I would then deglaze with some vermouth and let that reduce before adding homemade chicken stock and then reducing again. Pour over the broccoli. Finish with a nice sea salt.

                    1 Reply
                    1. I like it blanched, then stir-fried with garlic, ginger, and oyster sauce.

                      1 Reply
                      1. re: alanbarnes

                        +1 (or soy sauce and a pinch of sugar)

                      2. I used to prefer it steamed, al dente, and with a squeeze of lemon and salt. Those were the days!

                        A friend recently introduced me to his method... he separates all of the florets, puts a couple of tablespoons of olive oil in the bottom of a deepish large pot. Throws in two or three peeled and crushed cloves of garlic, sautees in extra virgin olive oil until fragrant but not brown. Tosses in the florets, best with the stems down (so they get more heat and caramelize a bit). Lets them sizzle and simmer for a few minutes then just before they would start to crisp up, he adds in low sodium chicken stock (up to halfway up the pile of broccoli), then puts the pot lid back on, lowering the hat and letting it simmer until "done" (when all the broth is gone and the broccoli is practically sizzling on the bottom of the pan).

                        The simmer is for a looooonnnng time (until the chicken stock pretty much goes away). Depending on when his S/O is around, he uses "I can't believe it's not butter" or real butter to dab on the top, somewhere in the middle of the process.

                        End result? Surprisingly, NOT something I usually hate... overdone veggies... but a delicious broccoli dish, and for non-broccoli lovers a broccoli paradise; like mashed potatoes (soft and decidedly non bitter in character) except it is lovely broccoli. I make three to four heads at once, and save them in the fridge, eating them for breakfast, lunch and dinner for days!

                        Still will eat the steamed, but the "steaming in broth with garlic and oil" method is simply decadent!

                        1. We like broccoli cooked in the manner of the following recipe, just on its own as a side dish; with the cambozola sauce it's really great (in fact, I've used this same cooking method sans sauce for asparagus, green beans, carrots, all with equally delicious results). And though the recipe directions say to use the stems for another use, I often peel the stems and throw them into the skillet too; once peeled and thinly sliced or julienned they cook to the right texture in the same amount of time as the florets.

                          Broccoli with Cambozola Sauce
                          Serves 4
                          You can leave out the toast and serve the broccoli as a side dish, using a little less sauce and letting it thicken slightly over the heat before tossing it with the broccoli. Don’t omit the pine nuts, they make a difference.

                          ½ loaf good-quality crusty bread
                          2 tablespoons unsalted butter
                          Salt and freshly ground pepper to taste
                          ½ cut water
                          2 tablespoons extra-virgin olive oil
                          1 ½ pounds broccoli
                          ¼ pound Cambozola cheese
                          ½ cup heavy cream
                          1 teaspoon finely chopped fresh thyme
                          2 tablespoons pine nuts, toasted

                          For the Toasts:
                          Preheat the oven to 375 degrees.

                          Cut the bread into thick slices about 1 ½ inches wide and 5 inches long—you will need at least 1 slice per person. In a large ovenproof skilled, melt the butter add the bread and toss to coat well. Season with salt and pepper. Toss again and bake until browned and crisp outside but still soft inside, about 15 minutes. Drain on paper towels and keep warm.

                          For the Broccoli:
                          In a large skillet, combine the water, olive oil, and salt and pepper, and bring to a boil. Meanwhile, cut the broccoli florets from the stems, leaving about 2 inches of stems attached to the florets. Save the stems for another use.

                          Add the florets to the skillet, cover, and cook over medium heat for 5 minutes. Uncover and increase the heat to high to boil off any remaining water. Sauté the broccoli in the oil remaining in the pan until cooked through and light brown, about 5 minutes more.

                          Meanwhile, in a small saucepan, slowly melt the cheese with the cream. Add the thyme and season will with pepper. Place 1 or more slices of bread on each of four warm plates. Arrange the broccoli on the bread and pour the sauce over the top. Sprinkle each serving with pine nuts and serve immediately.

                          Try this with asparagus instead of broccoli. It is equally as lovely.

                          Trim off the white rind of the cheese before adding it to the cream. Cambozola, which has a rich, mellow, toned-down Gorgonzola flavor, is a supermarket cheese, not one of the great ones according to connoisseurs, but it’s just right in this dish.

                          The broccoli cooking technique here is perfect—a good chef’s trick to add to your repertoire, and simplicity itself. The broccoli comes out sweet, tender, and lightly browned.

                          3 Replies
                          1. re: janniecooks

                            My god. Even cardboard would taste delicious with all that wonderful stuff on top!

                            1. re: somervilleoldtimer

                              True, but even without the sauce, broccoli cooked this way is quick and tasty!

                            2. re: janniecooks

                              That sounds mouthwatering! :) This sauce has many pairing possibilities and I look forward to trying them; thank you! :) Happy eating, Oana

                            3. C, our friend JP makes a risotto with reserved broccoli stems- http://www.kqed.org/w/morefastfoodmyw...
                              i like broccoli florets, cut into small pieces, blanched then tossed with butter S and P and lemon zest. I also love to cut broccoli up and put it in at the last minute as orzo cooks, then drain, toss with butter, parmesan, salt pepper .

                              1. I buy crowns, not florets. And cut them vertically (like little trees) and toss them in a bowl with S&P and a couple of tablespoons of olive oil.

                                I preheat the oven to 350 degrees Farenheit, and place the broccoli on a cookie sheet in the middle rack in oven. After 15 minutes, I turn them over. Bake for 10 more minutes.

                                Take out of oven and serve. They are sweet and still a bit crisp, just delish.

                                5 Replies
                                1. re: mcel215

                                  While every single suggestion sounds really good and I'm going to try most, this is kinda along the lines of what I'm thinking about. Broccoli is one of those things for me that is a necessary "evil" (not THAT bad) so it would be great to have something in the oven, requiring little attention or even precise timing. Thanks all.

                                  1. re: c oliver

                                    this was my suggested method as well, but i like to go with a higher temp (425) to get a bit of a browning/caramelization on some of the pieces.

                                    1. re: goodhealthgourmet

                                      Hi good,

                                      I have been roasting my broccoli in 425 F. for over two years. I do all of my roasted veggies this high. Then a few weeks ago, I made a chicken dish that required me to keep the oven at 350 F, and I wanted to roast broccoli too. So I kept the temp at 350 F and I found that the lower temp on the broccoli was wonderful, just perfectly carmelized. I was so surprised also, but I have experienced a couple of times the floret part of my broccoli had become tinged/burnt almost at 425 F. Just wanted to share a new discovery for me.

                                      1. re: mcel215

                                        i guess it's a matter of preference - i like the browned bits :) same goes for cauliflower - IMHO, that's the best part!

                                  2. re: mcel215

                                    Mcel215, Oddly, roasting broccoli was one I skipped during my recent "roasted veggie fest" (for one person only; one veggie a day for a week, different seasonings...just trying things out). I grew up in very hot regions and rarely roasted foods (quick way to blow out your air conditioner or your electric bill). Now spending more time in colder climes, I love the way an oven warms up the kitchen on a cold day, and the scents of foods emanating from that special place in the home. Yours sounds so tasty I will have to extend the fest a bit longer.

                                    My palate enjoys the slow-roasted <at a lower temp> veggies much better, too. As you noted, the caramelization is the key; at 400 degrees F and higher the vegetables, particularly ones which are less dense in texture, haven't had time enough (in my ovens) to get to the caramelization stage before starting to dry out and getting burned on the edges. Plus, they also absorbed the not-so-tasty burnt edge taste in some vegetables. The tastes of high roasted vegetables when cut small or full of water (like cauliflower) have a harder time in a high-heat environment to balance their more bitter or tart essence with the robust natural sweetness that develops with slow roasted vegetables, IMO.

                                    Not to say that some veges take well to higher heat, I like carrots, brussels sprouts, parsnips at around 400 to 425. Carrots in particular are a sweet deal at these temps.

                                    Broccoli was on sale this week and I have six big florets (I quite enjoy the chopping of the stem and cutting the result down a bit). I also like some of the tops of the fleshy stem).

                                    Will try your method very soon!

                                  3. How about pasta con i broccoli? In our house broccoli and all its relatives are big faves.

                                    Trim the stems and cut the broccoli into pieces. Bring a large pot of water to a boil. Add salt. Meanwhile, in a large frying pan sauté a garlic clove, a piece of hot red pepper, and a few anchovy fillets until the garlic is golden and the anchovies dissolve. Boil the broccoli till tender, then lift it with a slotted spoon right into the frying pan. Mush it around over low heat while you boil the pasta (short form: penne, orecchiette, strozzapreti or something like that) in the broccoli water. When the pasta is nearly done, add a ladelful of its water to the frying pan and let it mostly boil away, mushing the broccoli around all the while. When the pasta is al dente, drain and add to the pan. Toss with the broccoli over very low heat until well blended.

                                    You can also just make broccoli ripassati in padella. Sauté cooked broccoli with oil, garlic, and hot pepper. Some people don't boil the broccoli first, but I've never done it that way, but it seems to me I recall an early Marcella recipe for broccoli stufati, which might be it.

                                    1. Love the roasted broccoli recipe from CI. Toss w/ olive oil, salt, pepper, and sugar before roasting.

                                      I think it was Fine Cooking that had an issue of quick sauces for veggies. I don't know off the top of my head the recipe but my favorite includes mustard, balsamic vinegar, and bacon.

                                      And a simple sprinkle of cheese does wonders.

                                      1. As with cauliflower, I like steaming the florets and serving them with dipping sauces (mustard or chile based, teriyaki, salad dressings); save the stalks for making pureed cold soups.

                                        Or toss with pasta and some red bell peppers, drizzle with olive oil, add a healthy grating of pepper, and grated asiago.

                                        Served atop rice with mushroom soy, ginger, and chiles drizzled on top.

                                        1. I used to eat Broccoli almost daily since I was a kid. I usually steamed it or used it in stir fries. After you steam it (make sure it is still crisp and BRIGHT green and not mushy) you can run cold water over it to stop it from cooking and to keep the color bright. Then fry some several cloves of minced garlic in oil until browned (not burned). Add a little sesame oil for flavor, some brown sugar and soy sauce. Use this as a dipping sauce for the broccoli florets. You can use the stalks, they are healthy, but I don't as they have no flavor. Brocoli is one of the most versatile veggies, there is nothing you can't do with it: add to pasta sauce, lasagna, top pizza with it, calzones, with onions and peppers in fajitas, I could go on an on...
                                          I don't eat broccoli much anymore because I've discovered more flavorful veggies like Broccoli Raab, Swiss Chard, Broccolini and Collard Greens. I stir fry the chopped greens in a wok with some onion and garlic, sea salt, cracked pepper and red pepper flakes or roast in the oven with garlic, salt and pepper. You'll never go back to plain old broccoli!

                                          1. Like Caralien, I steam cut-up broccoli, with the top layer of the stems peeled, then toss it with whatever salad dressing is at hand, served hot, warm, or cold. Or steamed till not quite tender, then stir-fried in teriyaki or soy sauce, additional garlic optional. The key to good broccoli is not to overcook it. It should still be a little al dente. If it's too soft, it gets that unpleasant sulfury smell/taste that turns people off to cruciferous vegetables.

                                            1. roasted is great with little olive oil, s&p and fresh parm when done.

                                              I love it sauteed high heat with braggs liq amino - then some grated cheese and spike seasoning.

                                              1. Steamed is good. But for a change, I slice it thinly (including the peeled stalks) and fry with garlic and pinenuts.

                                                1. You know, I've also had broccoli puree at restaurants that was satisfying and tasty, but i don't have a recipe. Can someone help?

                                                  1. I marinate broccoli crowns with some rice wine vinegar, diced garlic, sesame oil, salt and pepper and some chili flakes to taste.

                                                    For the stems, I peel off the tough outer layer then puree them with some olive oil, capers and avocado to make a nice spread for some crusty bread or focaccia.

                                                    1. The stems, peeled (actually they "strip" somewhat, use a small knife and your thumb) and sliced make a great crunchy raw salad ingredient. They have a most unexpected peppery taste, rather like a radish.

                                                      1 Reply
                                                      1. re: Robin Joy

                                                        Robin, I agree..the stalks taste just like radishes! Really lovely in a salad or stir-fry.

                                                      2. I'm the OP and first of all I have to tell you that, all to frequently, I mid-typed. My husband DOES like broccoli and I'm the iffy part of the partnership. And now I'll tell you that I can't believe all the incredible things y'all have posted for "plain, old broccoli." Wow. Thanks a million. And, hey, don't stop if you're so inclined.

                                                        1. My quick prep for greens is to blanch and then quick fry in olive oil with garlic, lemon zest and pine nuts. If I'm feeling a little decadent, I'll top the broccoli with lemon pepper panko crumbs.

                                                          3 Replies
                                                          1. re: JungMann

                                                            Do you buy the panko that way or do you *toast* them with 'stuff''?
                                                            It was funny. Last night I suggested to my husband that he read all the above and decide how he wanted to do the broccoli. He said, "oh, we're out of it!" That will be remedied today :) I'm actually looking forward to the B-word

                                                            1. re: c oliver

                                                              I toast the panko in butter with more lemon juice, salt and pepper. It adds a little more contrast to the vegetable.

                                                            2. re: JungMann

                                                              I love this too! Soemtimes I will toss this into pasta with a little fresh grated parm and red pepper flakes! Delicious!

                                                            3. Broccoli cooked properly is a wonderful vegetable! Very healthful! You haven't lived if you have never tasted freshly cut broccoli. It has a natural, fresh, sweetness about it.

                                                              It is good steamed....just the point of doneness. I peel the stems, and if they are still in the tender stage, they can be steamed along with the floweretes. Or if boiling with salted water....pull off of the heat about 5 minutes, or so, before the alloted cooking time. Leave lid on the pot and they will continue cooking on their own to just the proper doneness. I like to be able to taste the flavor of the pure vegetable.....without masking the wonderful sweetness of the fresh broccoli with other tastes.

                                                              Wonderful with a butter sauce, or how about a good Hollandaise sauce?

                                                              If the broccoli is picked old and past its prime, and the floweret heads are turning yellow that is another matter! Don't even attempt to go there....put into the garbage!!

                                                              1. For something simple, steam the broccoli a little underdone, cover the florets with thin slices or grated cheddar cheese or other cheese, then steam until the cheese has melted. I love broccoli florets with melted cheese or cheese sauces, this is a fast way to do the cheese part. I do peel the hardest parts of the stalks to make the stalks more tender.

                                                                1. I've usually just cut it into manageable treelets, peeled the stalks and steamed it in the past. Lately though I've modified a method a visiting friend used that works well for either broccoli or broccolini: I heat a little oil in my big nonstick sauté pot and toss the trimmed broccoli in that, salt it, pour in about half a cup of water, white wine or chicken broth and cover and steam for about ten minutes over low heat. Then I mix a good bit of anchovy paste into about a third of a cup of oil, pour this over the broccoli and stir over high heat until it's coated and the liquid is mostly evaporated. Jerry's method used chopped anchovies and was done as an oven roast, very good but more labor intensive.

                                                                  1 Reply
                                                                  1. re: Will Owen

                                                                    Just read this to my husband and he gave it thumbs up! And I do like a side dish frequently that doesn't need real precise timing. BTW, Will, I've got another pork shoulder roast I'm doing sometime this week. Hey, maybe with broccoli. It could be a real WO kinda meal :)

                                                                  2. My favorite is a somewhat retro way to prepare broccoli. This also works beautifully with cauliflower. If your broccoli stems are quite large, split them lengthwise into 2, 3 or even 4 long pieces. Blanch them in hot salted water just until tender, then remove, rinse in an ice bath and drain. Meanwhile, melt a generous portion of butter in a saute pan and, when it begins to take on color, add in a lot of bread crumbs, S&P to taste, mixing thoroughly, until the butter is absorbed into the crumbs and the crumbs are well-browned. Add in the broccoli and toss well to mix and reheat the broccoli.

                                                                    1. Slice your broccoli into tiny pieces and then blanch it.
                                                                      Slowly render some pancetta. Once nice and crispy, take the pancetta out of the pan and deglaze your pan with white balsamic vinegar and reserve for plating.
                                                                      To serve, drizzle olive oil and white balsamic glaze over the broccoli, sprinkle the pancetta on top and finish with thinly sliced raw shallots. Add salt and pepper and some chilli flakes if you are feeling adventurous :).
                                                                      Happy eating :), Oana

                                                                      1. After reading the elaborate and mouthwatering suggestions above, mine is rather simple, however it's very easy for a weeknight. I like broccoli best if it is steamed until al dente, then tossed with butter, salt and pepper, and seasoned rice wine vinegar. That's it. At least if you go easy on the butter, it is still healthy!

                                                                        1. Pan Roasted!

                                                                          My Mom always made broccoli cooked in a pressure cooker and it was soooooo nasty. So bitter. Once, i tried the pan roasting method broccoli became my favorite! Oven roasted is good too but it takes forever. Pan roasting is quick. The first couple times it was kind of annoying b/c there are a bunch of steps but now i have it down so i dont even need the recipe.

                                                                          PAN ROASTED BROCCOLI

                                                                          3 tablespoons water
                                                                          1/4 teaspoon salt
                                                                          1/8 teaspoon pepper
                                                                          2 tablespoons vegetable oil
                                                                          1 1/4 lbs broccoli, separated into small florets, and stems, sliced (about 5 cups florets and 3/4 cup stems in total)

                                                                          Stir water, salt, and pepper together in small bowl, til salt dissolves.
                                                                          In a large skillet, heat oil over medium high then add the broccoli stems in an even layer.
                                                                          Don't stir for about two minutes until they get light browned.
                                                                          Add the florets and toss to combine and don't stir for another two minutes, until they just begin to brown.
                                                                          Add water spice mixture and cover pan with lid, cooking for two minutes.
                                                                          Uncover and cook until desired doneness.

                                                                          (You need to make sure the pan is hot enough to brown the broccoli but it will splatter like crazy! I always just throw the broccoli in as fast as possible and slam the lid down.)

                                                                          1. Excitement and broccoli can be used in the same sentence!

                                                                            This is my recipe for a “Thai style” curried broccoli. Serve as a side dish or add 3/4 -1 pound of peeled 21-30 size shrimp as a main dish.

                                                                            2 arbol or bird's eye Chili Peppers, chopped
                                                                            2 garlic cloves, chopped
                                                                            1 shallot, chopped
                                                                            2 kaffir lime leaves, chopped
                                                                            1” lemon grass, sliced thin
                                                                            ½ nutmeg seed
                                                                            2 allspice berries
                                                                            1/8 ts. Cumin seeds

                                                                            3-4 Ts. Peanut oil

                                                                            1 lb. Broccoli, peel and thinly slice the stem (discard the dry end), cut the head into medium florets

                                                                            With a heavy mortar and pestle pound everything but the broccoli and oil into a paste.

                                                                            Heat a wok over high heat just until it starts to smoke (open the doors and windows, turn on the range-hood exhaust fan), then add the oil.

                                                                            When the oil shimmers, add the curry paste and stir briefly before adding the broccoli, stir constantly until bright green in color.

                                                                            Season with kosher salt and fresh crack white pepper to taste.

                                                                            1. De-bark, steam, top with hummus!

                                                                              3 Replies
                                                                              1. re: lgss

                                                                                really?! that is original... must try ...
                                                                                happy eating, Oana

                                                                                1. re: oana

                                                                                  I really love that so many people are excited about broccoli

                                                                                  1. re: rtms

                                                                                    And I'M really amazed :) But after reading all of this, I have to admit some excitement myself. Glad I started this thread. It's opening a whole new world. Thanks all.

                                                                              2. There's a recipe on epicurious for broccoli rabe with pine nuts, garlic and raisins that's great even with regular broccoli-- though you need to adjust the cooking time accordingly. I sometimes add hot pepper flakes instead of or in addition to the raisins. (In general I like broccoli and raisins together, especially if the broccoli has been roasted!)

                                                                                1. Chinese stir-fry versions make the tastiest broccoli.

                                                                                  1. If you aren't really watching your wasteline, this is my favorite way to do broccoli. After roasting a chicken, pour out a touch of dripping to lightily coat the broccoli. Roast with garlic and salt/pepper until tender. It's the best ever.

                                                                                    1. I like to cook my broccoli in a pan like pot stickers.

                                                                                      Simple version:

                                                                                      1. Pour oil into pan and get it hot.
                                                                                      2. Dump in broccoli, let brown, and flip for some more browning.
                                                                                      3. Pour in a little bit of of chicken stock, add a little salt and pepper and close lid.
                                                                                      4. Let broccoli steam, then open lid and let rest of stock evaporate.
                                                                                      5. (Optional) Finish with a squeeze of lemon.

                                                                                      When I'm in the mood, I'll start the process by sauteeing garlic in the oil, then removing the garlic from oil (so it doesn't burn). Add the garlic back to the pan before steaming.

                                                                                      1. Make this cheese sauce and freeze it in 8-oz plastic margarine tubs. It is delicious with broccoli, cabbage, potatoes, or almost anything. Melt 1 stick (1/4) lb butter and blend in 1/2 cup flour. Slowly stir in 1 quart of milk, heated in the microwave. Stir until thick and take out any lumps with a whisk. Add salt to taste. Add an 8-oz package of shredded sharp cheddar cheese and stir until the cheese melts. Makes a lot.

                                                                                        I cut most of the stalk off broccoli, separate the rest into flowerets, put them in a plastic bag with 1/4 cup water, twist the top shut (no twistem), and put this in a dish. Poke a couple of holes in plastic with something sharp. Microwave 3-6 minutes. Try plain broccoli with lemon juice and a little dried dill.

                                                                                        1. Trim into small florets, each with a bit of trunk. Trim stalk into thinner, shorter squared-off pieces. Drop stalk pieces in lightly boiling water; drop in florets a couple of minutes later; take all out no more than five minutes later; plunge into ice water and drain.

                                                                                          Serve with miso - sugar - lime juice dip or dressing.

                                                                                          1 Reply
                                                                                          1. re: Sam Fujisaka

                                                                                            mmmm, I haven't done much with miso (except to order miso soup) and that sounds fantastic. I love asian food flavors and this sounds sweet, salty and tart = perfect. thanks, I'm going to go buy some.

                                                                                          2. peel stem
                                                                                            steam until tender, but not soft
                                                                                            lemon juice

                                                                                            1. This is not fancy and almost to dumb to post. But try it. Youll like it.

                                                                                              Prep your broccoli as desired ( I lke to steam, but par boil or roasted would work also). Serve topped with a little marinara sauce and parm cheese, regd pepper flake fo=r kicj if desired. Duh. I know. Silly easy but a tasty change for the green.

                                                                                              1. LOL – OK I will finally let the “secret” out. For several years a local food writer speculated about what we put on our fresh broccoli at one of my restaurants but he raved that it was simple yet the most delicious broccoli he had ever had. I sold the restaurants so here it is.

                                                                                                Boil (steam if you wish) broccoli and toss with butter and a bit of white wine Worcestershire sauce.

                                                                                                Simple yet absolutely delicious - Enjoy.

                                                                                                6 Replies
                                                                                                1. re: RetiredChef

                                                                                                  Is that a mixture of white wine and a little worcestershire?

                                                                                                  1. re: egbluesuede

                                                                                                    Nope, use "white wine worcestershire sauce"


                                                                                                    Once you start using this stuff you will get hooked and use it in a lot more applications.

                                                                                                    1. re: RetiredChef

                                                                                                      Have you bought this lately? I used to use it extensively years ago but can't find it anywhere in the last few years.

                                                                                                      1. re: coll

                                                                                                        The amazon link says it's not available now in a 10 oz bottle, but there was a link to buy a case of it. I also found a few places on line to buy it by the case, but those look more like rest. supply stores. I'll keep looking for it......it does sound amazing. There were two reviews on amazon from the link RetiredChef sent, and both raved about it.

                                                                                                  2. re: RetiredChef

                                                                                                    That does sound good. Actually most of these ideas so.

                                                                                                    1. re: RetiredChef

                                                                                                      My mother made a similar broccoli. It's still my favorite.

                                                                                                      Steamed broccoli.
                                                                                                      Melt butter. When frothy, add some Worcestershire and lots of fresh lemon juice.
                                                                                                      A little salt.
                                                                                                      Add bread crumbs, stir well. (I now use Panko crumbs)
                                                                                                      Pour over hot broccoli.


                                                                                                      I also like to roast broccoli, cauliflower, carrots, onions. Coat with salt, pepper, Mrs. Dash, olive oil. Place in single layer on baking sheet. Roast at 425, turning after about 15 minutes.

                                                                                                    2. I steam the broccoli florets, and then while still warm, I toss the broccoli with a mustard balsamic viniagrette, with lots of minced garlic. (I first started making broccoli this way when my 9 yr old son was just about 2 yrs old. He loves it this way and has been a broccoli fan ever since that first serving.)

                                                                                                      1. Don't cook it! Broccoli salad can be made anywhere in the range between light and healthy to rich and calorically dense. Just mix up some mayonnaise with red wine vinegar and sugar then toss with broccoli florettes, raisins, thinly sliced red onion, and cashews. If you're going for the richer end of the scale, chopped bacon adds good flavor. If you make it a few hours in advance and store in the fridge, the broccoli will absorb the dressing and become delightfully tender.

                                                                                                        1 Reply
                                                                                                        1. re: jungle kat

                                                                                                          Broccoli salad is delish! I typically have it with sunflower seeds instead of cashews but I can see the appeal. Also good is broccoli & cheese baked potatoes. Bake potatoes at 425 for 45 min. to an hour (till tender), slit the potatoes and fluff with fork. Get a pkg of steam-style frozen broccoli florets and cook per instructions. Heat a can of cheddar cheese soup w/ 1/3 cup milk. Spoon broccoli over potatoes and top w/ cheddar mixture. And if you have it on hand, add a generous helping of chopped, cooked bacon.

                                                                                                        2. Steamed is my favorite way to go. You have to use a steamer, so as to keep the veggies
                                                                                                          elevated above the liquid. Never ever let the moisture in the bottom pan touch the broccoli--it will become bitter. Chicken stock or beef broth instead of water adds flavor, as does few herbs sprinkled in the liquid. Cauliflower steamed with the broccoli can help you transition into enjoying broccoli. Steamed Cauliflower is sweeter than broccoli and helps soften the flavor when they are in your mouth together.

                                                                                                          1. Seriously, I wash the heads, barely give them a shake, cut into largish bunches and put them in a microwave safe bowl. I then dot them with salted butter -- as much as my conscience will let me, cover with plastic, punch a few knife slits in the plastic and microwave on high for four minutes. As basic and as plain as this is, my daughter's friends had their Mom once call me to ask how I cooked broccoli, because their kids came home and told them that they ate it and liked it at my house. Go figure.

                                                                                                            For me, however, steamed and then sauteed barely in garlic and olive oil with salt. Yum.

                                                                                                            1. My DH is picky about his broccoli - he has to have it with cheese sauce. I have to steam it until tender, then make a roux, add milk until almost thick and add some freshly grated cheddar cheese, then pour over the top.

                                                                                                              Otherwise, I personally like raw broccoli with ranch dressing dip as well for a snack!

                                                                                                              1. I never cared for broccoli until my husband started cooking it on the grill for me.

                                                                                                                Make a boat with foil and fill it with the florets, put a chunk of butter on (adjust to your taste or diet needs, we use tons) season with course sea salt and garlic. seal up the foil boat and place on grill for 5 - 7 mins.

                                                                                                                The flavor is wonderful. This goes great with some steaks or a tri-tip.

                                                                                                                1. I saute some garlic in a little olive oil with a spinkle of crushed red pepper. When the garlic ahs softened, I add the broccoli and 1/3 cup white wine. Then I just let it cook, turning it occasionally until crisp-tender. Add salt and pepper to taste. Very simple, but I once tried to make it without the wine and my husband noticed and was not impressed! So it does make a difference!


                                                                                                                  1. I make a sauce of evoo or butter, chopped garlic, fresh lemon juice, s&p, pour over steamed broccoli. Delicious.

                                                                                                                    1. You could steam/saute it. Put it in a saute pan with beef broth or stock ( it could be enhanced with a beef base or you could use chicken stock). Add a couple of tablespoons of butter and cover the pan for a few minutes then remove the lid and let the broth evaporate at which point the butter sautes it.

                                                                                                                      Someone else suggested it but roasting it with olive oil in the oven would be good.

                                                                                                                      1. I'm certain to peel the more fibrous parts of the stems. I boil it in salted water (or chicken stock) with a bay leaf until it's tender. Not crispy; but rather soft. I drain and transfer that to a pan that I've sauteed garlic, olive oil and butter in and toss to combine, raising the heat for a moment to evaporate extra liquid from the broccoli and from the butter. Of course, discard the bay leaf. This dish is great if you peel and cook parsnips with the broccoli...