Broccoli And Green Bean Polka Food

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BROCCOLI AND GREEN BEANS



Broccoli and Green Beans image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
2 tablespoons cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

Steps:

  • In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
  • In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

BROCCOLI AND GREEN BEAN POLKA



Broccoli and Green Bean Polka image

Adding crunchy cashews and fresh almonds to broccoli and beans is a really great way of serving these two simple green vegetables. It makes you want to eat them for ever.

Provided by Annacia

Categories     Low Cholesterol

Time 24m

Yield 4 serving(s)

Number Of Ingredients 6

1 large head of broccoli, cut into small florets, with stems trimmed on the diagonal
8 ounces French beans, topped but not tailed
2 tablespoons olive oil, plus extra for drizzling
about 10 unsalted cashews, halved lengthways
about 10 fresh almonds, peeled and halved length ways
sea salt

Steps:

  • Fill a large bowl half full with cold water and drop in a few handfuls of ice cubes,set aside.
  • Plunge the broccoli florets into a large pan of salted boiling water, bring the water back to the boil, and simmer for 1 minute.
  • Drain and refresh in the iced water.
  • Repeat with the beans, then drain both vegetables and dry them on a cloth.
  • Put the oil in a wok or large, non-stick frying pan and set over a high heat. When you can just see a haze rising add the cashews and toss until browned.
  • Add the broccoli and saute for 2 minutes before tossing in the beans. Saute for another 2 minutes.
  • Remove from the heat and toss in the almonds.
  • Sprinkle with sea salt, drizzle with olive oil, and serve.

BROCCOLI AND GREEN BEANS



Broccoli and Green Beans image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 6

8 cups broccoli florets (about 1 1/2 pounds)
1/2 pound green beans
1/2 cup extra-virgin olive oil
2 cloves garlic, sliced thin
1/2 tablespoon crushed red pepper flakes, plus more if desired
Sea salt and freshly ground black pepper

Steps:

  • In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
  • In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

BROCCOLI AND GREEN BEAN QUINOA (WITH BROCCOLI PESTO)



Broccoli and Green Bean Quinoa (With Broccoli Pesto) image

This recipe is an adaptation of Heidi Swanson's Double Broccoli Quinoa recipe over at 101 cookbooks. I added green beans and adjusted the pesto dressing to remove the dairy.

Provided by Itneedslemonjuice

Categories     One Dish Meal

Time 30m

Yield 5-6 cups

Number Of Ingredients 11

5 cups broccoli, chopped small
3 cups green beans, chopped small
1 1/2 cups quinoa, rinsed
1/4 cup olive oil
3 tablespoons lemon juice
4 large garlic cloves, peeled and diced
2 tablespoons almonds, in small pieces
1 1/2 tablespoons mayonnaise
garlic salt
pepper
dill

Steps:

  • Break down your broccoli into small florets. Peel and chop the stems. You will use 2 cups of the stems and less attractive florets for the pesto and leave the remaining 3 cups of beautiful florets for the quinoa dish.
  • Boil the 2 cups of broccoli stems for the pesto until they are cooked through. Drain.
  • Now boil the 3 cups of broccoli and the 3 cups of green beans.
  • While the broccoli and green beans are cooking, create your pesto. Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly. Set aside.
  • Once the broccoli and green beans are cooked to your liking, remove from the water. Add the rinsed quinoa to the broccoli/green bean water and boil for about 5-10 minutes (until the quinoa gets fluffy and the little tails pop out). Drain the quinoa.
  • Throw the quinoa and the vegetables back into the pot and mix well. Add about 1/2 of the pesto to the quinoa mix, combine well and taste. Continue to add the pesto and taste until it is to your liking. Any left over pesto can be stored for later. Add any final seasonings to adjust the dish based on your personal tastes and enjoy!

Nutrition Facts : Calories 381.2, Fat 17.4, SaturatedFat 2.2, Cholesterol 1.1, Sodium 88.1, Carbohydrate 49.3, Fiber 8.1, Sugar 3.2, Protein 11.4

BROCCOLI & GREEN BEANS



Broccoli & Green Beans image

Make and share this Broccoli & Green Beans recipe from Food.com.

Provided by swirlycinnacakes

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

8 cups broccoli florets (about 1 1/2 pounds)
1/2 lb green beans
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced thin
1/2 teaspoon crushed red pepper flakes, plus more if desired
sea salt & freshly ground black pepper

Steps:

  • In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
  • In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 119.6, Fat 7.3, SaturatedFat 1, Sodium 42.2, Carbohydrate 12.1, Fiber 2, Sugar 0.8, Protein 5.4

BROCCOLI & GREEN BEANS WITH TOASTED HAZELNUT BUTTER



Broccoli & green beans with toasted hazelnut butter image

A versatile side dish of quick cooked greens with earthy nut butter

Provided by James Martin

Categories     Side dish

Time 15m

Number Of Ingredients 4

250g pack green bean , trimmed
220g pack thin-stemmed broccoli
25g blanched hazelnut , roughly chopped
25g butter

Steps:

  • Bring a large pan of water to the boil. Add the beans and simmer for 1 min, add the broccoli and then cook for 3 mins more until tender. Drain.
  • Meanwhile, heat a large frying pan and gently toast the hazelnuts until golden brown. Add the butter, let it melt and foam for just a few mins, but don't let it burn, then season well. Tip the drained vegetables into the frying pan and toss in the butter until everything is coated.

Nutrition Facts : Calories 76 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium

BEAN AND BROCCOLI SALAD



Bean and Broccoli Salad image

Bring this Bean and Broccoli Salad to your next cookout or backyard party. With two types of beans, this salad comes together in just 10 minutes.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 16 servings

Number Of Ingredients 7

3 cups broccoli florets, blanched
2 cups fresh green beans, trimmed, halved and blanched
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1 cup halved cherry tomatoes
1/2 cup sliced red onions, halved
3/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Combine first 5 ingredients in large bowl.
  • Add dressing; mix lightly.
  • Sprinkle with cheese.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

BROCCOLI, CORN, AND GREEN BEAN SAUTE



Broccoli, Corn, and Green Bean Saute image

Broccoli, corn, and green beans are sauteed until tender then sprinkled with flavored feta cheese.The leftovers are fantastic too, that is....if it will last that long.

Provided by trulyabaker

Categories     Corn

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup butter
1 1/2 cups chopped fresh broccoli
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
4 ounces crumbled feta cheese with dried basil and tomato, sun-dried
dried oregano
salt
ground black pepper

Steps:

  • Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.

Nutrition Facts : Calories 244.8, Fat 13, SaturatedFat 7.5, Cholesterol 30.5, Sodium 469.6, Carbohydrate 32.4, Fiber 7.8, Sugar 5, Protein 6.3

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