Print This Recipe Written by Chacha on Mar 26th, 2013 in Broccoli, Recipe, Side Dishes, Vegetable | No Comments

Servings: 4


  • 2 head broccoli, cut into florets
  • 3 tablespoons extra-virgin olive oil
  • 4 large cloves garlic, crushed, peeled and finely sliced
  • Crushed red pepper flakes, to taste
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup freshly grated Parmigiano Reggiano cheese, optional


Place the broccoli florets in a colander and rinse. Drain well.

Heat the olive oil in a skillet with a lid large enough to hold the broccoli over low heat.

Add the garlic and simmer, stirring occasionally, for 5 minutes, or until light brown (do not burn). Remove the garlic with a slotted spoon. Set aside.

Add the broccoli and red pepper flakes to the oil. Season with salt and pepper to taste. Place the lid on the skillet. Cook over low heat for 10 minutes, turning occasionally, until the stalks are tender but still al dente.

Stir in the reserved garlic. Toss to combine.

Transfer broccoli to a serving bowl. Top with the cheese. Serve immediately.

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