The pot-cooked broccoli is an easy and quick side dish to prepare, with intense flavor thanks to the distinct aroma of broccoli, enriched with garlic, oil, and chili pepper. There’s no need to boil it first and then sauté it in a pan: it all cooks in one go, thus avoiding sautéing and excessive use of fats.
As for the broccoli, we will use almost everything: we will only remove the lower part of the stem, peeling it slightly to remove the harder part, while the rest will be cut into pieces along with the florets.
This dish perfectly serves as a side dish for other dishes, but it can also be served as an appetizer. Placed on bread crostini, it becomes a delicious and versatile snack.
Thanks to the simplicity of the ingredients, the pot-cooked broccoli is also ideal for those following a vegetarian or vegan diet.
Before moving on to the recipe, I recommend some dishes to pair with the pan-cooked broccoli
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 83.50 (Kcal)
- Carbohydrates 10.53 (g) of which sugars 2.57 (g)
- Proteins 4.34 (g)
- Fat 4.05 (g) of which saturated 0.56 (g)of which unsaturated 0.08 (g)
- Fibers 3.93 (g)
- Sodium 437.95 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 broccoli (medium)
- 1 clove garlic
- to taste coarse salt
- to taste chili pepper
- 1 tablespoon extra virgin olive oil
- 7/8 cup water
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pot
Preparation
Clean the broccoli by removing the end of the stem, which is too hard, and gently peel the rest to remove the fibrous part. Cut the stem into pieces, then cut the rest of the broccoli into similarly sized pieces. Thoroughly wash everything under running water, ensuring any residues are removed. Once clean, transfer the broccoli directly into the pot.
In the pot, add the chopped garlic, a pinch of coarse salt, chili pepper, oil, and water. Cover with a lid and bring the pot to the heat, initially on high until it starts to boil. Then, lower the heat and continue cooking.
The broccoli will be ready when it feels tender when pierced with a fork. If the added water hasn’t completely evaporated by the end of cooking, remove the lid and let the liquid reduce on low heat. Once dried, turn off the heat.
NOTES
Pot-cooked broccoli is a simple and tasty dish, perfect to enjoy hot but equally delicious at room temperature. It can be prepared in advance and reheated when serving, maintaining its flavor and texture. The touch of chili pepper adds a spicy note that pairs perfectly with the bold taste of broccoli, making it even more inviting.
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