Broccoli Italian Style
Garlic, olive oil, and Parmesan cheese add an Italian touch to broccoli florets.
- Broccoli - 1 head
- Water - 1 quart
- Salt - 1 tablespoon
- Olive Oil - 3 tablespoons
- Garlic - 1 teaspoon, minced
- Freshly ground pepper to taste
- Freshly Ground Parmesan cheese - 2 tablespoons
Separate the broccoli into florets. Trim the tough skin from the stalks. Bring the water to a boil with the salt. Put the broccoli leaves into the boiling water. One minute later, add the florets. Return to a boil and cook for 6 to 8 minutes, until tender but still slightly resistant to the bite (al dente). Drain. Heat the olive oil in a large saute pan and add the garlic. Cook over medium heat for 1 minute. Add the drained broccoli leaves and florets. Cook, tossing, for 2 minutes. Adjust seasoning.
To serve: Divide the broccoli among four serving dishes. Sprinkle with Parmesan cheese and let melt before serving.