|1/2||pound||broccoli florets||whole head|
|1/4||teaspoon||salt||or add 1 tablespoon to the cooking water that will be discarded|
|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 florets.
Return to a boil and cook for 3 minutes or until tender but resistant to the bite (tender crisp to your preference). Do not overcook. Drain and rinse with cold water to stop the cooking.
Heat the olive oil in a pan and add garlic.
Cook over moderate heat for a minute and add the broccoli leaves and florets.
Cook, tossing to coat and re-heat the broccoli, for about 1 minute.
Taste and correct seasoning and sprinkle with parmesan cheese to taste.
First published: 1996-01-27 last updated: 2013-04-21
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