Slow-Sautéed Broccoli with Parmesan
- 6 Tbs. olive oil, preferably fruity and full flavored
- 1-1/2 large heads of broccoli (1-3/4 lb. total), cut into
- 1-1/2- to 2-inch florets to yield 6-1/2 cups (discard the thicker parts of the stems or save for another use)
- Salt and freshly ground black pepper
- 3 Tbs. freshly grated Parmesan, preferably parmigiano reggiano
Set a heavy 9- to 10-inch skillet over medium heat with the olive oil. When the oil is hot, add the broccoli and sauté, stirring frequently, until it turns bright green, about 2 min. Season with salt and pepper and reduce the heat to low so you hear a steady low to medium sizzle.
Cook the broccoli, stirring occasionally, for about 20 min., lowering the heat at any point if it gets too brown (a crackling sound indicates the heat is too high and that the broccoli may start to burn). Reduce the heat to very low and continue cooking until the broccoli is unevenly browned and tender but not mushy, another 15 to 20 min. Transfer the broccoli to a warm serving bowl, toss with the grated cheese, taste for salt and pepper, and serve.
Recipe by Leslie Revsin, Slow-Sautéed Spring Vegetables
Broccoli with Lemon
1 bunch broccoli
1/4 cup butter
1/4 cup fresh lemon juice, about 2 small to medium lemons
Trim outer leaves off broccoli and remove tough ends. Wash broccoli well. Cut slits in stalks more than 1 inch in thickness. Cook broccoli in a small amount of boiling salted water for 12 to 15 minutes, just until crisp-tender. In a small saucepan, melt butter; add lemon juice. Mix well; pour over hot broccoli just before serving.
- 1-2 pounds broccoli
- 6-8 cloves garlic, sliced
- 1/4 teaspoon hot red pepper flakes
- 1/2 teaspoon kosher salt (or to taste)
- 1/3 cup extra virgin olive oil or enough to coat
Slice broccoli into long portions, each with a stem and a “tree top”. Slice directly through the “trunk,” including a small section with each piece.
Steam broccoli in a steamer or by placing in a large covered skillet with a small amount of water.
Cook broccoli only until it attains a bright green color, then remove from heat. Broccoli will still be firm and may appear not to be completely cooked. This is as it should be, as the broccoli with continue to cook when removed from heat.
Pour on the olive oil, very thinly sliced garlic, hot pepper and salt to taste.
Place all into a refrigerator container and marinate overnight. Serve cold or at room temperature.
This is a wonderful accompaniment to any main course on a hot summer day!
Note: It’s crucial not to overcook the broccoli in this dish, and you might overcook it very easily if you don’t keep a close watch. When properly cooked, the broccoli will be “al dente” and a beautiful bright green color. If your broccoli is wilted and olive green, it’s overdone!