Separate the broccoli florets and trim the though 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.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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