Blackened Broccoli

Blackened Broccoli is a simple, yet delicious side dish which comes together quickly, making it perfect for mid-week meals.  It pairs perfectly with our Sous Vide Strip Steak recipe,  along with pan-seared chicken breasts and bone-in pork chops.

Blackened Broccoli is a simple, yet delicious side dish which comes together quickly, making it perfect for mid-week meals.  It pairs perfectly with our Sous Vide Strip Steak recipe,  along with pan-seared chicken breasts and bone-in pork chops.

 

 

Blackened Broccoli

Prep time: 15 minutes | Cook time: 15-18 minutes | Serves: 4-6

Ingredients:

2 heads fresh broccoli, florets only  (or 2 12-oz. bags frozen broccoli florets)
2 T. water
2-3 cloves garlic, peeled and roughly chopped
2 T. extra virgin olive oil, divided
2 T. unsalted butter, divided
Sea salt and black pepper, to taste

Directions:

Place fresh or frozen broccoli florets in a large microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. (Cooking time will vary depending on individual microwaves, so test after 2 minutes and adjust cooking time accordingly).

Do not overcook. Florets should be firm when finished.

Add half the chopped garlic to skillet along with one tablespoon olive oil. Set heat to medium and cook for 1-2 minutes, stirring continually.

Discard garlic from skillet and increase heat to medium-high. Add one tablespoon butter. Once melted, add half the broccoli florets to pan. Season with salt and black pepper, to taste.

Cook, stirring constantly, for approximately 5-6 minutes or until broccoli is blackened. Transfer the blackened broccoli from the skillet and to a large bowl. Cover and set aside.

Repeat process with remaining garlic, olive oil, butter, and broccoli. When second batch of broccoli is finished, add it to the bowl with the original batch and toss to combine.

Season with additional salt and black pepper, if desired, and serve immediately. Enjoy!

 

Blackened Broccoli is a simple, yet delicious side dish which comes together quickly, making it perfect for mid-week meals.  It pairs perfectly with our Sous Vide Strip Steak recipe,  along with pan-seared chicken breasts and bone-in pork chops.

 

Blackened Broccoli
Yield: 6 servings

Blackened Broccoli

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

  • 2 heads fresh broccoli, florets only (or 2 12-oz. bags frozen broccoli florets)
  • 2 T. water
  • 2-3 cloves garlic, peeled and roughly chopped
  • 2 T. extra virgin olive oil, divided
  • 2 T. unsalted butter, divided
  • Sea salt and black pepper, to taste

Instructions

  1. Place fresh or frozen broccoli florets in a large microwave-safe bowl with 2 tablespoons water. Microwave on high until crisp-tender. (Cooking time will vary depending on individual microwaves, so test after 2 minutes and adjust cooking time accordingly).
  2. Do not overcook. Florets should be firm when finished.
  3. Add half the chopped garlic to skillet along with one tablespoon olive oil. Set heat to medium and cook for 1-2 minutes, stirring continually.
  4. Discard garlic from skillet and increase heat to medium-high. Add one tablespoon butter. Once melted, add half the broccoli florets to pan. Season with salt and black pepper, to taste.
  5. Cook, stirring constantly, for approximately 5-6 minutes or until broccoli is blackened. Transfer the blackened broccoli from the skillet and to a large bowl. Cover and set aside.
  6. Repeat process with remaining garlic, olive oil, butter, and broccoli. When second batch of broccoli is finished, add it to the bowl with the original batch and toss to combine.
  7. Season with additional salt and black pepper, if desired, and serve immediately. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

 

Blackened Broccoli is a simple, yet delicious side dish which comes together quickly, making it perfect for mid-week meals.  It pairs perfectly with our Sous Vide Strip Steak recipe,  along with pan-seared chicken breasts and bone-in pork chops.

 

 

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