Chopped Broccoli with Garlic And Pecorino
Try something new with this cheesy and scrumptious side dish that can accompany any meal.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broccoli florets
large bunch |
*
|
| 2 | tablespoons |
vegetable oil
olive |
|
| 2 | each |
garlic
cloves, minced |
|
| ¼ | teaspoon |
red pepper flakes
flakes, hot |
|
| 2 | tablespoons |
stock
chicken |
|
| ½ | cup |
romano cheese
pecorino cheese, grated |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broccoli florets
large bunch |
*
|
| 3E+1 | ml |
vegetable oil
olive |
|
| 2 | each |
garlic
cloves, minced |
|
| 1.3 | ml |
red pepper flakes
flakes, hot |
|
| 3E+1 | ml |
stock
chicken |
|
| 118 | ml |
romano cheese
pecorino cheese, grated |
*
|
| 1 | x |
salt
|
*
|
Directions
Separate the broccoli florets from the stalks. With a vegetable peeler or a small, sharp knife, remove the coarse outer layer of the stalks to reveal the pale green, tender heart. Cut the stalks into ½ inch lengths. Cut the florets into pieces approximately the same size as the stems, but keep them separate. You should have about 1 pound of broccoli after trimming.
Heat the olive oil in a large skillet over moderately low heat. Add the garlic and sauté until fragrant, about 1 minute. Add the hot pepper flakes (use the full ¼ teaspoon if you want it really peppery), broccoli stems, and 1 tablespoon of chicken stock. Cover and cook until the broccoli stems are almost tender, about 5 to 7 minutes; add a bit more stock if necessary to keep the stems from sticking. Add the florets and the remaining tablespoon of stock; cover and cook until tender, about 5 minutes, shaking the skillet occasionally so that the broccoli cooks evenly.
Transfer the broccoli to a warm serving bowl; sprinkle with cheese and salt to taste (be careful; the cheese is salty). Toss again, then serve.
