Crispy Smashed Broccoli with Parmesan | Easy Recipe (2024)

FAQs

How long do you cook broccoli for it to be crunchy? ›

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.

You can soak the broccoli in a bowl of ice water for 30 minutes or more to help it regain its firmness. Another method is to slice off a portion of the stem and place the remaining stem and crown in a pot with a cup of water. Store it in the fridge overnight, and the broccoli will be crisp and fresh in the morning.

Make sure you don't use more water, otherwise the broccoli will boil rather than steam, making for soggy results. Add your broccoli to the skillet and cover it with a lid. Cook until the broccoli reaches your desired level of tenderness, about 3 to 5 minutes.

Steam It: Steaming is one of the best methods to cook frozen broccoli while preserving its texture. Use a steamer basket over a pot of boiling water. Cover and steam for 3-5 minutes or until the broccoli is tender but still has a slight crunch.

The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish. Note that green vegetables like broccoli will turn from vibrant green to drab olive green at about the 7 minute mark of cooking.

The Chinese broccoli needs to cook as fast as possible, so that the nutrients and color don't have as much opportunity to leach out into the water. 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.

Place the broccoli on a baking sheet (foil-covered if you want to make clean up easier). Spray the broccoli with canola oil or drizzle with olive oil, tossing to coat and sprinkle with salt. Roast in the oven for 25-30 minutes, or until broccoli is crisp.

Finally, when the magnesium is leached out of the chlorophyll, the chlorophyll goes dull and the vegetables turn grayish. Because baking soda lessens the acidity of the cooking water, it also slows down the chlorophyll dulling process, thereby keeping the veggies greener for longer.

The best broccoli has tender florets and firm, slightly crunchy stalks. But if you store it incorrectly, those florets can become shriveled, and the stalks can get soft and rubbery. Broccoli lasts the longest stored in the fridge, so skip the counter or pantry.

Pan-frying wet broccoli

It will also dampen the broccoli's flavor. To avoid mushy broccoli, remove the extra water from the vegetable by draining it well and patting it dry before it goes anywhere near the pan.

Is it OK to eat old broccoli? ›

If there are yellow or brown spots, it's a sign that it's past its prime. If you see any mold, such as white or black fuzzy patches, it's definitely spoiled. Smell: If the broccoli has a strong odor or an off smell, throw it out. Texture: Broccoli should have tight florets and a firm stem.

The one difference is that the texture of frozen won't be as crisp and, again, that's because it's already partially cooked. Should I thaw frozen broccoli before cooking? You don't have to! But if there's a lot of ice on top rinse under running water for a few seconds.

Ice crystals forming on frozen food typically indicate freezer burn. While it might not be harmful to eat, it can affect the taste and texture of the food, making it dry or less flavorful. If you notice ice crystals, consider using the food sooner rather than later to maintain its quality.

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.

Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve with lemon wedges.

The more you cook broccoli, the softer it gets. Eventually, it'll be like mush (i.e. baby food), if you overcook it. You do know you can eat broccoli raw, right. Most people give it a quick stir fry or blanch it briefly, which results in a somewhat harder texture when being served.

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.