Easy Chopped Buttery Crunchy Broccoli Saute |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love broccoli and make it quite often, but it gets boring. This is an easy quick cooking dish that still has a rich buttery flavor with a kick from the red pepper flakes and sauteed onion and a crunch from the croutons. You can always add more butter if you want, but I tend not to use too much, but that is my tastes. You can add more if you want. Serve this with basically anything. Ingredients:
1 head broccoli, diced in small bite size pieces (i also use the stems, but just the tender stems, not the ends which are much thicker and tough) |
1 medium onion, cut in quarters and thin sliced |
1/2 cup crouton, lightly crushed (don't use a food processor for this. i put them in a baggie and just use my hand to lightly crush th) |
1 teaspoon garlic |
1 pinch red pepper flakes |
1 1/2-2 tablespoons butter |
salt |
pepper |
Directions:
1. Onions - To a non stick saute pan (I think this works best), add the butter on medium heat and add the garlic and onion. Saute for 3-4 minutes until the onions begin to sweat and soften.
2. Croutons - Just add to a baggie and using the palm of your hand or a meat mallet or even a rolling pin. Lightly crunch them up. Not to much, you don't want them fine. And I just used cheese croutons, but garlic or even plain is just fine.
3. Broccoli - Add the broccoli, red pepper, salt and pepper and bring the heat to medium / medium high. Cover and cook 2-3 minutes, remove the lid and add the croutons and stir, cover and cook another 2-3 minutes. Remove the lid, stir and cook just another minute. The broccoli should be tender but still a bit of crisp. During the cooking you can add more butter if you feel it needs it or you can even add a drizzle of olive oil too.
4. Serve - It's done. I love mine tender, but still a bit crisp or a bite to the broccoli. The croutons add a nice crisp and it has a great buttery flavor. add some good ground black pepper and enjoy - broccoli done a bit different. .
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