Chopped Broccoli with Garlic And Pecorino

1. 1

   Separate the broccoli florets from the stalks.

2. 2

   With a vegetable peeler or a small, sharp knife, remove the coarse outer layer of the stalks to reveal the pale green, tender heart.

3. 3

   Cut the stalks into 1/2 inch lengths.

4. 4

   Cut the florets into pieces approximately the same size as the stems, but keep them separate.

5. 5

   You should have about 1 pound of broccoli after trimming.

6. 6

   Heat the olive oil in a large skillet over moderately low heat.

7. 7

   Add the garlic and saute until fragrant, about 1 minute.

8. 8

   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.

9. 9

   Cover and cook until the broccoli stems are almost tender, about 5 to 7 minutes; add a bit more stock if necessary to keep the stems from sticking.

10. 10

    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.

11. 11

    Transfer the broccoli to a warm serving bowl; sprinkle with cheese and salt to taste (be careful; the cheese is salty).

12. 12

    Toss again, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.