| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Broccoli | 4 | Servings | |
INGREDIENTS
| 1 | Bunch broccoli | |
| 2 | T | Olive oil |
| 2 | Garlic cloves, minced | |
| 1/4 | t | Hot red pepper flakes |
| 2 | T | Chicken stock |
| 1/2 | c | Grated pecorino cheese |
| Salt |
INSTRUCTIONS
(From "More Vegetables, Please" by Janet Fletcher. Harlow and Ratner; $16.95) 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 1/2" lengths. Cut the florets into pieces approximately the same size as teh 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 saute until fragrant, about 1 minute. Add the hot pepper flakes (use the full 1/4 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 5-7 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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 65
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: <1mg
Sodium: 83.8mg
Potassium: 14.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g