Balsamic Glazed Broccoli by Mom De Cuisine

Back to basics. Sometimes I get so caught up in creating new recipes or recreating ones we’ve experienced on our travels that I forget about the basics. The ones that we eat on at least a semi-regular basis. Ones I could cook with my eyes closed. I’ve loved that this blog started out as a way to catalogue and remember recipes but has transformed into a narrative of our expat lives. However, sometimes it’s good to remember the foundations. I want my kids to have these kids of recipes, not just the crazy ones mom came up with because we once went to this restaurant in this foreign city and had a great meal. These are the recipes of our real life. My kids really eat this broccoli (or cry when being told to eat it, then after eating it hesitantly admit that they actually do like broccoli.) So here’s to the basics, and basically one of my favorite ways to eat broccoli.

Balsamic Glazed Broccoli Recipe

Serves 3-4
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
Misc Child Friendly, Gourmet, Serve Hot

Balsamic Glazed Broccoli

Ingredients

  • 3 tablespoons Olive Oil
  • 3 cloves Garlic (minced)
  • 1 Medium Red Onion (chopped)
  • 4 cups Broccoli Florets (fresh or frozen)
  • 1/3-1/2 cup Vegetable Stock
  • 1/3 cup Balsamic Vinegar

Optional

  • Crushed Red Pepper (to taste)

Balsamic Glazed Broccoli

Directions

Step 1
Heat olive oil in a heavy-bottomed skillet over medium-high heat. Add the onions and sautee until they start to soften
Step 2
Add the garlic and broccoli and sautee 2-3 minutes more.
Step 3
Add the stock and vinegar and bring to a boil (if using fresh broccoli, use more stock, frozen use less).
Step 4
Reduce heat a little and allow liquid to reduce and broccoli to cook. Add red pepper if using. As liquid reduces, stir.
Step 5
Once liquid has reduced to almost nothing, remove from heat. Serve immediately.
May be you like to refer the another food recipes making tasty meals for your family.
Source: http://momdecuisine.net/2014/06/20/2894/