Broccoli season is fast approaching; are you counting down the days — I know I am! In the meantime, let’s take a look at 15 delicious, versatile and interesting ways to prepare broccoli. Have your own favorite broccoli recipe? Tell us about it in the comments.
1. Simple Pasta & Broccoli
- 1 pound pasta, penne, orrechiette, fusilli or any small shaped pasta
- 1 head broccoli, cut into florets
- 1/3 cup extra virgin olive oil
- 3-4 cloves garlic, chopped
- 1/2 cup pecorino or parmesan cheese, plus more for serving
- red chili flakes to taste
- salt and pepper to taste
1. In a large pot, bring salted water to a boil. Add broccoli and cook until just tender. Remove broccoli from pot with a slotted spoon and set aside.
2. Add pasta to the same pot and cook according to package directions. When the pasta is al dente, reserve about 1/2 cup pasta water and strain pasta. Set aside.
3. Heat olive oil in a large skillet over medium. When oil is simmering, add chopped garlic and desired amount of red chili flakes. Cook for one minute, or until fragrant. Add broccoli and stir in oil so it’s well-coated. Cook for about 1-2 minutes, or until the broccoli is fully tender.
4. Pour cooked pasta into skillet and toss to coat. Sprinkle pecorino over noodles, and slowly incorporate reserved pasta water to make sauce. Season with salt and pepper to taste. Serve immediately.
Recipe Adapted From: Serious Eats
2. Broccoli-Arugula Soup
- 1 tbs. olive oil
- 1 clove garlic, chopped
- 1/2 yellow onion, diced
- 1 head broccoli, cut in small florets
- 2 1/2 cups water
- 3/4 cup arugula
- Coarse salt and pepper to taste
- 1/4 teaspoon thyme (optional)
- Lemon slices for serving
1. In a large saucepan, heat oil over medium. Add onions and sauté until translucent. Add garlic and sauté for another minute or so. Add broccoli and cook until it is bright green, about 4 minutes. Add water, salt and pepper, and thyme to taste. Bring to boil, then cover and lower heat. Cook until broccoli is tender, around 8 minutes.
2. Carefully** pour soup into blender and add arugula, blending until smooth. Serve with lemon slices.
** If the idea of blending a hot liquid in the blender makes you nervous, you can blend in batches of 2, 3 or 4, and set aside the blended soup in large saucepan over low heat. You can also, if you wish, let the soup cool for 5-10 minutes before blending and warm on the stovetop afterwards.
Recipe Credit: Goop
3. Garlic & Ginger Broccoli
- 1 large bunch broccoli, about 1 1/4 pounds, cut into 1 inch florets. Stems trimmed and peeled and cut into 1/4 inch slices.
- 1 1/2 tablespoons canola oil
- 1/2 tablespoon sesame oil
- 3 tablespoons fresh ginger root, peeled and sliced into matchstick pieces
- 1 clove garlic, slice into matchstick pieces
- 1 1/4 tablespoons soy sauce
- Rice vinegar
1. In a heavy skilled over high heat, cook canola and sesame oil until hot. Add ginger and cook for about 1 minute, stirring occasionally. Add garlic and continue to cook for about 1 minute. Using a slotted spoon, transfer ginger and garlic to a paper towel and let it drain.
2. Add broccoli to skillet and cook over medium-high heat until just brown and tender, stirring frequently. This should take about 5 minutes.
3. Stir 2 tablespoons of water, soy sauce and and a few drops rice vinegar (or more to taste) in a bowl. Add bowl contents to the skillet and cook for about 1 minute, until most of the liquid has evaporated. Transfer to serving plates and sprinkle with ginger and garlic. Serve immediately.
Recipe Adapted From: Epicurious