How to Un-Boring Your Broccoli | Sohla El-Waylly | Cooking 101 | NYT Cooking
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vegetarianveganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Broccoli with Sizzled Nuts and Dates is a delightful American side dish that combines the earthy flavors of broccoli with the sweetness of dates and the crunch of nuts. This dish is often served at family gatherings and potlucks, showcasing how simple ingredients can create a vibrant and nutritious accompaniment to any meal. Today, it has gained popularity in various adaptations, highlighting the versatility of broccoli in modern cuisine.
Ingredients
- ●broccoli
- ●mixed nuts
- ●dates
- ●olive oil
- ●garlic
- ●lemon juice
- ●salt
- ●black pepper
Instructions
- 1Prepare the broccoli by cutting it into florets and rinsing under cold water.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add mixed nuts to the skillet and toast for 3-4 minutes, stirring frequently until golden brown.
- 4Remove the nuts from the skillet and set aside.
- 5In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
- 6Add the broccoli florets to the skillet and stir-fry for 5-7 minutes until tender-crisp.
- 7Stir in chopped dates and cook for an additional 2-3 minutes until heated through.
- 8Season with salt and black pepper to taste.
- 9Drizzle with lemon juice and toss to combine.
- 10Return the toasted nuts to the skillet and mix well before serving.
Ingredient Alternatives
mixed nuts
Healthier: pumpkin seeds
Cheaper: sunflower seeds
Pumpkin seeds provide healthy fats and protein.
dates
Healthier: dried apricots
Cheaper: raisins
Dried apricots are lower in calories and sugar.
Techniques
sautéingtoasting
Equipment
large skilletcutting boardknife
🌶️🌶️🌶️Lowtree-nuts
Ingredients
- ●1 lb fresh broccoli
- ●4 tbsp soy sauce
- ●2 tbsp miso paste
- ●2 tbsp rice vinegar
- ●1 tbsp sesame oil
- ●1 tbsp honey
- ●1 tsp sesame seeds
- ●1/2 tsp grated ginger
- ●1/2 tsp garlic powder
- ●1/4 tsp black pepper
Instructions
- 1Bring a large pot of water to a boil.
- 2Add the broccoli to the boiling water and blanch for 2-3 minutes until bright green and tender-crisp.
- 3Remove the broccoli from the pot and immediately transfer it to a bowl of ice water to stop the cooking process.
- 4In a small bowl, whisk together the soy sauce, miso paste, rice vinegar, sesame oil, honey, grated ginger, garlic powder, and black pepper until smooth.
- 5Drain the broccoli and pat it dry with a paper towel.
- 6Place the blanched broccoli on a serving platter.
- 7Drizzle the sesame miso soy vinaigrette over the broccoli.
- 8Sprinkle sesame seeds on top for garnish.
- 9Serve immediately or chill in the refrigerator for a refreshing side dish.
Equipment
large potbowlwhiskserving platter
vegetarianplant-baseddairy-freegluten-freenut-freesoy-free
Ingredients
- ●1 lb fresh broccoli florets
- ●2 tbsp olive oil
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Preheat the broiler in your oven.
- 2Wash and trim the broccoli into bite-sized florets.
- 3In a large bowl, toss the broccoli florets with olive oil, garlic powder, salt, black pepper, and red pepper flakes if using.
- 4Spread the broccoli in a single layer on a baking sheet.
- 5Place the baking sheet under the broiler and cook for 5-7 minutes, or until the broccoli is tender and slightly charred, stirring halfway through.
- 6If using Parmesan cheese, sprinkle it over the broccoli during the last 2 minutes of cooking.
- 7Remove from the oven and let cool for a minute before serving.
Equipment
baking sheetlarge bowltongs
vegetariangluten-freedairy-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 cup broccoli florets
- ●1/2 cup cherry tomatoes, halved
- ●1/4 cup red onion, finely chopped
- ●1/4 cup feta cheese, crumbled
- ●1/4 cup olive oil
- ●2 tbsp lemon juice
- ●1 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh parsley, chopped
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 3While the quinoa is cooking, steam the broccoli florets until tender, about 5 minutes. Set aside to cool.
- 4In a large bowl, combine the cooked quinoa, steamed broccoli, cherry tomatoes, red onion, and feta cheese.
- 5In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and black pepper.
- 6Pour the dressing over the quinoa mixture and toss gently to combine.
- 7Garnish with fresh parsley before serving.
- 8Serve chilled or at room temperature.
Equipment
medium saucepanlarge bowlsmall bowlwhisksteamer
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