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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 ...

Place the broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside. Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 ...

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water. Melt the butter in a large saute pan.

Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring …

1 large head broccoli (14.7 ounces or 416 grams), cut into 6 large pieces, including stems (3 cups) 1/4 small head red cabbage (271 grams or 9.6 ounces), cut into thirds (about 1 3/4 …

Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop. In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt …