INGREDIENTS

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)
----------------------------------------------
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