This is a very simple but tasty recipe for broccoli that I discovered years ago in the cookbook Ciao Italia by Mary Ann Esposito. It is easy to make and goes great as a side dish with almost any meal. I could eat this almost every night, it is that good!!!
1 bunch broccoli
1/4 cup olive oil
2 cloves garlic, chopped
1 1/2 teaspoons crushed red pepper flakes
salt and freshly ground black pepper to taste
1/4 cup Pecorino Romano cheese
Trim off the thick woody stems from the broccoli and cut broccoli into 1 1/2 inch florets, separating the florets. Set aside. In a large skillet, heat the olive oil over medium heat. Add the garlic and saute until the garlic begins to soften. Add the pepper flakes and cook for 1 minute. Add the broccoli and stir to to coat with the oil. Cook for 2 minutes, stirring, then reduce the heat to medium low, cover, and cook for 3 minutes, stirring occassionally. Add 1/4 cup water to the pan and cover and cook until the broccoli is crisp tender, about 6 minutes. Add additional water if needed to keep the broccoli from burning. Transfer broccoli to a serving dish and sprinkle with salt and pepper and the cheese. Serve immediately.
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