Tuscan Broccoli is an Italian inspired easy recipe that focuses on simple yet flavorful ingredients to enhance the natural taste of broccoli. This easy side dish uses fresh ingredients prepared in a way that highlights their flavors without overcomplicating the dish.
This would make a nice holiday side dish that you can meal prep ahead of time. You can blanch the broccoli and have the other ingredients ready to go and finish heating the broccoli just before serving. A nice simple recipe like this is always helpful when entertaining.
Tuscan Broccoli features a bold blend of flavors, including the natural sweetness and slight bitterness of broccoli, pungent garlic, a hint of heat from red pepper flakes, and the sharp, savory taste of Parmesan cheese. Lemon juice and lemon zest add a bright contrast. This great recipe just might be your new favorite way to cook broccoli!
If you want to try some other easy, healthy vegetable side dishes, check out Roasted Sweet Potato Pear Medley, Roasted Brussel Sprouts and Sweet Potatoes, Red Pepper Green Beans and Roasted Butternut Brussel Sprout Salad.
If you want to try some new recipes for broccoli, check out Broccoli Curry, Chicken Broccoli Ziti, Tomato Broccoli One Pot Pasta and Broccoli Salad.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Look for broccoli with a deep, vibrant green color, tight florets, and firm stalks. Avoid yellowing florets or limp stems, as these are signs of age. Read How to Select Broccoli.
- Use a good quality extra-virgin olive oil for cooking and finishing the dish. The flavor of the oil significantly impacts the taste of the dish.
- For the best flavor, buy a block of Parmesan cheese and grate it yourself. Pre-grated cheese often contains anti-caking agents that can affect the taste and texture of the cheese.
- Use fresh lemon juice for a bright, acidic kick that balances the richness of the olive oil and Parmesan.
SPECIAL EQUIPMENT NEEDED:
- Chef’s Knife and Cutting Board: For trimming and cutting the broccoli into florets.
- Large Skillet or Frying Pan: A skillet or large pan with a wide surface area is ideal for sautéing the broccoli and other ingredients evenly. Non-stick, stainless steel, or cast iron skillets all work well, depending on your preference.
- Wooden Spoon or Spatula: To stir and toss the broccoli during sautéing, ensuring even cooking and flavor distribution.
- Colander: When blanching the broccoli before sautéing, a colander is useful for draining the broccoli after it has been quickly boiled.
- Measuring Spoons and Cups: For accurately measuring ingredients like olive oil, lemon juice, and seasonings.
- Cheese Grater: If using fresh Parmesan cheese, a grater will be needed to add freshly grated cheese over the cooked broccoli.
- Lemon Juicer: Optional, but helpful for easily juicing the lemon.
- Microplane Grater or Box Grater: A Microplane grater is a long, narrow, handheld tool with sharp, fine teeth. It is ideal for getting fine shreds of zest and is very efficient at removing just the flavorful colored part of the lemon skin. A box grater usually has four sides with different sizes of holes for grating. The side with the smallest holes can be used for zesting a lemon. It is not as precise as a microplane but is usually available in most kitchens.
SUBSTITUTIONS:
- Cauliflower is a great alternative to broccoli with a similar texture that sautés well. It can be used in the same way as broccoli. You could also use Brussel sprouts. When halved or quartered, they offer a similar bite and slightly nutty flavor when sautéed.
- Canola or vegetable oil lack the distinct taste of olive oil, but they are neutral in flavor and work well for sautéing.
- If fresh garlic is not available, garlic powder can be substituted. Use ½ teaspoon of garlic powder for each clove of garlic.
- Milder than garlic, shallots can add a similar flavor. Use about one small shallot for every clove of garlic. You could also use a couple teaspoons of minced red onion.
- Cayenne pepper powder can be used instead of red pepper flakes. Use it sparingly, as it is much hotter than red pepper flakes. Begin with a pinch and adjust according to your preference.
- Pecorino Romano is another hard, Italian cheese that is slightly saltier but can be used in the same way as Parmesan.
HOW TO STORE TUSCAN BROCCOLI:
- Properly stored, Tuscan Broccoli can last in the refrigerator for 4-5 days. Allow the Tuscan Broccoli to cool to room temperature after cooking. Transfer the cooled broccoli to an airtight container. This will help keep it fresh and prevent it from absorbing other odors from the refrigerator.
- Tuscan Broccoli can last for up to 3 months in the freezer. Make sure the broccoli is completely cooled before freezing to prevent ice crystals from forming. If possible, spread the broccoli out onto a baking sheet and freeze it for a few hours until the pieces are individually frozen. Transfer the pre-frozen broccoli into airtight containers or freezer bags. Remove as much air as possible from the freezer bags to prevent freezer burn.
HOW TO REHEAT TUSCAN BROCCOLI:
- To reheat the Tuscan broccoli on the oven, pre heat oven to 375°F Spread an even layer of Tuscan broccoli onto a baking sheet, drizzle it with a little olive oil or spray with some cooking spray, and heat for about 5-10 minutes or until warmed through.
- You can also reheat it in the microwave. Place the broccoli into a microwave-safe dish, add a splash of water, cover, and heat on high for 1-2 minutes or until hot. Stir halfway through to ensure even heating.
Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and blanch for about 1 minute, or until bright green and slightly tender.
Drain and rinse the broccoli in cold water to stop the cooking process.
Heat the olive oil in a large skillet over medium heat. Add the cloves of garlic and red pepper flakes. Cook the garlic, stirring frequently, until it is fragrant and just beginning to take on color, about 1 minute.
Add the blanched broccoli to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the broccoli is heated through and fully cooked.
Remove the skillet from the heat. Pour the lemon juice over the broccoli and sprinkle with the grated Parmesan cheese and lemon zest.
Tuscan Broccoli
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Ingredients
- 8 ounces of fresh broccoli florets from broccoli crowns
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- ¼ cup grated Parmesan cheese
- 2 teaspoons lemon zest
- Optional: flaky salt to finish
Instructions
Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli and blanch for about 1 minute, or until bright green and slightly tender.
Drain and rinse the broccoli in cold water to stop the cooking process. if you prefer steamed broccoli, steam it for the same amount of time.
Place the broccoli onto paper towels to absorb any excess water.
Heat the olive oil in a large skillet over medium heat.
Add the cloves of garlic and red pepper flakes. Cook the garlic, stirring frequently, until it is fragrant and just beginning to take on a bit of color, about 1 minute.
Add the blanched broccoli to the skillet. Season with salt and pepper to taste.
Cook, stirring occasionally, until the broccoli is heated through or if you prefer lightly golden brown. This will take about 5 minutes.
Remove the skillet from the heat. Pour the lemon juice over the broccoli and sprinkle with the grated Parmesan cheese and lemon zest. Do a quick toss to combine the ingredients.
Transfer the broccoli to a serving dish. Add some flaky salt to the top of the broccoli.
Serve immediately as a side dish with your main course.
