1 1/2 pounds broccoli
1/4 cup olive oil
6 garlic cloves, peeled and chopped
Pinch of dried chili flakes
A few good pinches of salt
1 cup water
Juice and zest of 1 lemon
2 to 4 tablespoons grated parmesan or pecorino cheese, optional
 
To prepare the broccoli, cut the florets into small pieces. Trim the ends off the stems. Peel the stems with a paring knife and thinly slice.
 
In a medium pot with a heavy bottom, heat the olive oil over medium heat. Add the broccoli, garlic, chili flakes and salt. Cook, stirring occasionally, for a few minutes, until the garlic is very fragrant. Add the water and bring to a boil.
 
Reduce the heat to maintain a bare simmer, cover the pot, and cook, stirring occasionally until the broccoli is very tender and falling apart, about an hour. You may need to add more water if the broccoli starts to dry out. After an hour or so, stir vigorously with a spoon to create the texture of a coarse purée. Stir in the lemon juice and zest and the cheese if using. Serve as a bed for grilled fish, shellfish or chicken, as a side dish, mixed with brown rice or pasta, or as a topping for crostini.

1/4 lb penne pasta 1/2 lb broccoli florets
 1 tsp olive oil
 1/2 cup fresh basil leaves
 Salt and freshly ground black pepper
 2 tbsp grated Parmesan cheese
              Place a large saucepan filled with water on to boil. When water is rapidly boiling, add pasta and boil for 5 minutes. Add broccoli florets and continue to boil for 3 minutes. The pasta should be cooked al dente. Drain, leaving about 2 tbsp water in the saucepan.
             Add the oil to the water and return the pasta and broccoli to the saucepan. Add the basil and salt and pepper to taste. Sprinkle with Parmesan cheese. Toss well. 

(Broccoli Raab will work as well)

(Steamykitchen Blog)
 
1 1/2 pounds bok choi
1 1/2 tablespoons vegetable oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon wine)
Salt to taste
1/2 teaspoon sesame oil
 
1. Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
 
2. Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers
 
3. Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choi leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

1 1/2 pounds broccoli, stems sliced thinly, then head cut into 2-inch-wide spears
1/2 stick unsalted butter
1/3 cup sliced almonds
1 tablespoon fresh lemon juice

Cook broccoli in a steamer rack over boiling water in a large wide pot, covered, until stems are just tender when pierced with a knife, 8 to 12 minutes. Remove steamer from pot and discard cooking water. Cool broccoli 5 minutes.

Meanwhile, heat butter in pot over medium heat until foam subsides, then cook almonds, stirring, until butter and nuts are golden and have a nutty aroma, 2 to 3 minutes. Stir in lemon juice and 1/2 teaspoon salt. Add broccoli and toss.

1 pound pizza dough, thawed if frozen

All-purpose flour, for work surface

Approx. 1 pound cooked, chopped broccoli

2 garlic cloves, minced

1 cup chopped fresh tomatoes

Coarse salt and ground pepper

1 cup marinara sauce

1 1/2 cups shredded part-skim mozzarella (6 ounces)

2 ounces thinly sliced Genoa salami, chopped (optional)

1 tablespoon olive oil

Preheat oven to 400 degrees. Line a large rimmed baking sheet with

foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).

Place broccoli in a strainer, and press to remove excess liquid.

Transfer to a double layer of paper towels, and pat dry.

Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, tomatoes, and 1/2 cup marinara.

Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes.

Serve stromboli with 1/2 cup marinara for dipping.

(Chez Panisse Vegetables, Alice Waters)

2 lg. cloves garlic, sliced thin

1/4 cup extra-virgin olive oil

1 can (19-oz.) can chickpeas, rinsed and drained

1/2 cup water

1 lg. bunch broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups)

1/2 tsp. dried hot red pepper flakes

3 loaves 6-inch pita, halved horizontally to form 6 rounds

1/2 cup freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden.

Transfer garlic and 1 tablespoon oil to a food processor. Add chickpeas, 1/4 cup water, salt and pepper to taste and blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread rough sides of pita with chickpea puree and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entrée or 10 to 12 as an hors d'oeuvre.

1 pound bacon
4 cups broccoli florets
5 green onions, chopped
1/4 cup sunflower seeds
1/4 cup golden raisins or dried cranberries (I prefer the tartness of the cranberries)
1 cup mayonnaise
1/2 cup white sugar
6 tablespoons red wine vinegar
 
Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.

In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins (or cranberries), and bacon.

In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.

e careful—this can be addictive. For variety, try adding

matchstick-size strips of steamed carrots. Farmer John

1 medium head broccoli

1/2 cup rice wine vinegar

3 tablespoons peanut oil

2 tablespoons soy sauce

1 teaspoon grated fresh ginger

1/2 teaspoon minced garlic

1/2 teaspoon toasted sesame oil

1/2 teaspoon hot chili oil (optional)

Separate the florets from the stalk; break into smaller florets. Cut

the stalk into 1-inch lengths and then into matchstick-size strips.

Place the broccoli in a steamer basket set over 1 ｽ inches

boiling water and cover. Steam for 5 minutes. Transfer the

broccoli to a bowl.

Combine the remaining ingredients in a small bowl; stir until

well combined. Pour the dressing over the broccoli and mix well.

3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 1/2 pounds broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
2 teaspoons cornstarch, dissolved in 1 tablespoon water
2 tablespoons toasted sesame seeds

In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar,
honey, garlic, and crushed red pepper. Pour half of the mixture into another bowl;
reserve. Place chicken in remaining mixture; let marinate 15 minutes.

In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat. Add half the
chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes. Transfer
chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken. Wipe
skillet with a paper towel.

Heat remaining tablespoon oil in skillet over medium-high heat. Cook broccoli and
lemon, tossing often, until broccoli is bright green, about 3 minutes. Add 1/2 cup water;
cook until broccoli is tender and lemon is translucent, about 6 minutes.

Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices
from plate. Bring to a boil; cook, stirring until thickened, 1 minute. Sprinkle with sesame
seeds.

1/4 cup extra virgin olive oil

5 to 6 cloves garlic, coarsely

1 tablespoons chili powder shopping list

1 tablespoon paprika

Salt, fresh-ground black pepper, and some red pepper flakes (these are hot & spicy – so use cautiously)

1 large head broccoli, cut into thin, long spears

Preheat oven to 425 degrees. Place olive oil, garlic, chili powder and paprika in the bottom of a large bowl.

Add the broccoli spears. Toss to coat broccoli evenly.

Transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes. (Excellent as a side dish or on its own with fresh steamed quinoa with a little butter and tamari sauce.)