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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