Skillet Broccoli

"This is a nice way to have broccoli when you're bored of just steaming it plain."
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  • Peel the broccoli stem and cut off the very bottom piece. Cut it lengthwise into quarters.
  • Put the water and broccoli into a skillet just big enough for it to fit in one layer. Cover and turn the heat to medium.
  • Cook for 2 to 3 minutes.
  • Uncover, and salt to taste. Turn the heat to high and cook until the water all boils off.
  • Drizzle on the olive oil, and continue to cook for a few minutes, turning the broccoli pieces with tongs, until it's getting browned in places.
  • Sprinkle with hot red pepper flakes before serving.

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  1. What a tasty way to prepare broccoli! Such a nice change of pace from regular old steamed broccoli. I served this with macaroni and cheese. While I still could not convince the 2yo twins to eat it, my 5yo had TWO servings, as did hubby, who dislikes broccoli unless smothered in processed cheese. This one's a winner for sure. Thanks for posting!


I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="" border="0" alt="Photobucket - Video and Image Hosting">
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