Parmesan Broccoli

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So, a long time ago, I tried 30 days straight of new meals. I blogged these meals, but failed to include the recipes, so now I can never find the recipes again. I really am just that smart. So, I’m going to copy and paste my blog posts here, and add the recipes, and since I haven’t really tried these since, they’ll be like new meals and I’ll always have a copy of the recipe.

First up, parmesan broccoli. This is really, really good, and we’ve made it multiple times since I discovered it. It came from Leslie Revsin in Fine Cooking magazine, and I give this a 9.

Slow-Sautéed Broccoli with Parmesan Recipe

  • 6 Tbs. olive oil, preferably fruity and full flavored
  • 1-1/2 large heads of broccoli (1-3/4 lb. total), cut into 1-1/2- to 2-inch florets to yield 6-1/2 cups (discard the thicker parts of the stems or save for another use)
  • Salt and freshly ground black pepper
  • 3 Tbs. freshly grated Parmesan, preferably parmigiano reggiano

Set a heavy 9- to 10-inch skillet over medium heat with the olive oil. When the oil is hot, add the broccoli and sauté, stirring frequently, until it turns bright green, about 2 minutes. Season with salt and pepper and reduce the heat to low so you hear a steady low to medium sizzle.

Cook the broccoli, stirring occasionally, for about 20 minutes, lowering the heat at any point if it gets too brown (a crackling sound indicates the heat is too high and that the broccoli may start to burn). Reduce the heat to very low and continue cooking until the broccoli is unevenly browned and tender but not mushy, another 15 to 20 minutes. Transfer the broccoli to a warm serving bowl, toss with the grated cheese, taste for salt and pepper, and serve.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 260; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 4; Protein (g): 8; Monounsaturated Fat (g): 15; Carbohydrates (g): 11; Polyunsaturated Fat (g): 2; Sodium (mg): 330; Cholesterol (mg): 5; Fiber (g): 6;

Photo: Sarah Jay

http://www.finecooking.com/recipes/slow_sauteed_broccoli.aspx

Here is my original post on this recipe from 2-09:

 

Well, my kids hate broccoli. Even Gavin has kindly made peace with the fact that he can dislike something green. But, tonight, every single one of my kids ate broccoli, and Emma even asked for more, saying "I want more of those yummy broccoli treats!" Yes, she called broccoli a treat. This is an official quote. So, basically, you just saute broccoli in olive oil, grind in some salt and pepper, and then grate fresh parmesan on top when it's finished. It's very simple, and it makes me wonder why I ever steamed broccoli. Ok, so water is probably healthier than oil and cheese, but I am converted to the new, fattening broccoli. I'm sure the organic foodies would say that my organic broccoli was lending me its positive life energy, but I'm saying, no, it's not karma, it's all about the parmesan.

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So, to prove how good this was, I even took a picture of the pan, which was completely empty. Yes, we finished off every last broccoli (what is the plural form of broccoli, anyway?) I scored this as a 9, and it might even be close to a 10, but I think that if you used butter instead of olive oil, that would officially put it over the top.

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