The Kitchn: Versatile veggie: Broccoli five ways
Uses for steamed broccoli: side dish with olive oil and seasonings, warm salads, frittatas, casseroles and soups.
Cooking Method No. 4: Sauteing
Make sure the broccoli is as dry as possible (you can skip rinsing under water if your broccoli seems clean). Film a skillet with oil and set over high to medium-high heat. Add the florets and a big pinch of salt. Toss to coat with oil. Add the stems 1 minute later. Continue cooking, stirring frequently, until the broccoli is bright green and tender.
Uses for sauteed broccoli: vegetable sautes and as a side dish with seasonings.
Cooking Method No. 5: Roasting
Heat the oven to 425 F. Make sure the broccoli is as dry as possible (you can skip rinsing under water if your broccoli seems clean). Toss the broccoli florets and stems with a few teaspoons of oil and 1/2 teaspoon of salt. Spread the broccoli on a foil-lined baking sheet in a single layer. Roast for 20 to 25 minutes, until the broccoli is crunchy and you can see deep caramelized brown spots. Serve immediately.
Uses for roasted broccoli: side dish, cold or warm salads, pizza topping (under-roast slightly so the broccoli doesn't burn on the pizza).
(Emma Christensen is the associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
