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(1)
30 minutes
Prep: 15 minutes
Cook: 15 minutes
97 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | each | broccoli florets | whole head |
| 1 | quart | water | |
| 1 | tablespoon | salt | |
| 3 | tablespoons | olive oil | |
| 1 | teaspoon | garlic | minced |
| 1 | x | black pepper | |
| 1 | x | red pepper flakes | crushed |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | grated |
Separate the broccoli florets and trim the tough skin from the stalks. Put the broccoli leaves in boiling water with salt. A minute later, add the flowerettes. Return to a boil and cook for 6 to 8 minutes until tender but resistant to the bite. Drain.
Heat the olive oil in a pan and add garlic. Cook over moderate heat for a minute and add the broccoli leaves and flowerettes. Cook, tossing, for about 2 minutes. Correct seasoning and sprinkle with parmesan cheese to taste.
Great way to serve brocolli. I add a bit of lemon juice, smidge of seasame oil (tastes more like Asian brocolli than Italian). Cook/steam the brocolli in a few tablespoons of water in a pot with a tight fitting lid instead of boiling. No more than 5 minutes in my opinion or it's overdone.
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| % Daily Value* | |
| Total Fat 10.0g | 16% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1783mg | 74% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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