Sautéed Broccoli Recipe (Easy & Delicious!) - Kristine's Kitchen (2024)

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Sautéed Broccoli Recipe (Easy & Delicious!) - Kristine's Kitchen? ›

Healthiest Way to Cook Broccoli

Lightly sauteed with garlic and a splash of water. It's that simple. Cooking broccoli in this way retains most of its colour, nutritional value along with that crunch that results in a delicious side dish that even my youngest and pickiest eater enjoys.

Healthiest Way to Cook Broccoli

Lightly sauteed with garlic and a splash of water. It's that simple. Cooking broccoli in this way retains most of its colour, nutritional value along with that crunch that results in a delicious side dish that even my youngest and pickiest eater enjoys.

Steaming broccoli is quick and easy, and it's considered one of the healthiest ways to prepare the vegetable. Instead of submerging the florets and stem into boiling water or roasting them in the oven, the broccoli is placed in a steamer basket over simmering water and covered with a lid.

Why You'll Love this Sautéed Broccoli: Quick and Easy: All you need is a skillet with a lid + 15 minutes! Healthy: Unlike boiling, which can cause some of the more heat-sensitive nutrients, like vitamin C, to leach out, sautéing helps vegetables retain some of their more delicate nutrients.

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.

Even adults don't enjoy eating their vegetables sometimes. The high water content in some veggies renders them a bit bland on their own, so many people would prefer to make them palatable by adding various ingredients.

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds. Before serving on a relish tray or salad, quickly blanching and cooling allows you to get even a bit more of these compounds.

If the stem or florets look wilted, they have lost too much moisture and should be tossed. If your broccoli doesn't pass all three of these checks, it's time to say goodbye. But if your broccoli looks, smells and feels fresh, it's still OK to cook with!

Regularly incorporating broccoli into your daily diet can contribute to stronger bones and potentially lower the risk of conditions such as osteoporosis. Broccoli can be a beneficial inclusion in the diet of those seeking to manage their weight.

To boil, place in a pan of boiling water and cook the florets for 6-8 minutes. To steam, place in a steamer over boiling water and cook for 6-8 minutes. Broccoli to be stir-fried should be separated into bite-sized florets, heat 1 tbsp of oil in a frying pan and add the florets, cook for 4-5 minutes or until tender.

How many minutes do you cook broccoli for? ›

Once the water is boiling, add the broccoli florets to the pot. Cook the broccoli, uncovered, for 2-3 minutes. You'll know the broccoli is done when it's bright green and crisp-tender. Drain the broccoli into a colander, transfer it to a plate, and season it as you like.

Immediately after setting with salt (1 teaspoon per 1 liter of water). It is also slightly sweetened, which will make the broccoli retain their green color. In the middle of the cooking water may be added to the milk to aid in preventing leaching of calcium from bones by the microelements contained in broccoli.

In general, broccoli is safe to eat, and any side effects are not serious. The most common side effect is gas or bowel irritation, caused by broccoli's high amounts of fiber. Hope this helps. Overall, one to two servings of broccoli per week is definitely something that we recommend as part of a healthy diet.

(17) So if you eat 1 cup of broccoli per day (whether it's with a meal or snack), you're nearly halfway to the recommended daily intake of vegetables for adults.

In conclusion, the current study clearly shows that nutrient and health-promoting compounds in broccoli are significantly affected by domestic cooking. All cooking treatments, except steaming, caused great losses of chlorophyll and vitamin C. Only boiling and stir-frying/boiling caused the loss of total carotenoids.

It's best to start with as much boiling water as you can. Restaurants serve amazingly green and crunchy Chinese broccoli because they use huge amounts of boiling water.

The simple answer to why roasted vegetables from a restaurant taste so good: lots of fat and salt and high heat. Refer to the list below and watch Ethan Chlebowski's useful instructional video for the full answer. Why are a restaurant's vegetables so much better than homemade ones?

Since you have to cover the vegetables to steam them, the chlorophyll turns a drab, grayish color. You can prevent this by boiling the greens, in salted water. Use a large amount of water, then add salt. The recipe calls for one ounce for every four cups of water.

The answer to this wonder can be summed up in just 2 words: Bacon Fat. It's true. Many restaurants roast or pan-fry their vegetable side dishes in bacon, butter, or other animal fat – or a mixture of these.