Friday, April 15, 2011

Pan-Roasted Broccoli

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There  is a rumor that kids do not like broccoli.  My two loved broccoli, my daughter calling it 'trees' when she was young.  This recipe, adapted from Cooks Illustrated, is supposed to be good enough to entice children to eat their broccoli.  And it also cooks it to perfection almost every time.  Use it by itself as a side dish or add it to  pasta for  lunch or dinner.


  • 1/4 cup water
  • 1/4 tsp. table salt (heaping if you like a lot of salt)
  • 1/8 tsp. fresh ground black pepper
  • 1/2 tsp. red pepper flakes (optional, or use 1/4 tsp. for less spicy)
  • 1-2 Tbs. garlic, minced (optional)
  • 2 Tbs. olive oil
  • 1 3/4 – 2 pounds broccoli (about 2 medium bunches) florets cut into 1 1/2-inch pieces, stems trimmed and cut on bias into 1/4-inch-thick slices or “flowers” about 1 1/2 inches long (about 5 cups florets and 3 cup stems)

1. Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just about to smoke. Add broccoli stems and cook, without stirring, until browned on bottoms, about 5 minutes. Add florets, red pepper flakes, and garlic (if using) to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2. Add water mixture and immediately cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.

Serves 4

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