Italian Broccoli with Garlic, Chilies & Parmigiano Reggiano
1 head broccoli, cut into florets
2 tbsp extra virgin olive oil plus more for drizzling
4 cloves garlic, peeled and thinly sliced
1-2 tsp dried red pepper flakes
1 tbsp balsamic vinegar
1/4 cup shredded parmigiano reggiano cheese
Add 2 inches of water to a large pot. Bring to a boil. Place broccoli in a steamer basket or metal colander, place on top of the boiling water, cover and steam for 4 minutes. Broccoli should be crisp tender. Remove from heat and place steamer basket in large bowl of iced water. Allow broccoli to cool.
Meanwhile, warm large skillet over medium high heat. Add 2 tbsp olive oil and garlic slices to pan. Saute for 2 minutes until garlic is softened but not browned. Drain broccoli and add to skillet. Add pinch each salt and pepper, along with dried red pepper flakes (start with 1 tsp, add more if you like it very spicy). Saute broccoli 2-3 minutes, stirring frequently, until hot. Add balsamic vinegar, stir and remove from heat. Place on serving platter, drizzle with olive oil and sprinkle cheese over top. Serve hot or warm.
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It is "broccoli" week at Food Network's Fall fest. Check out the other delicious sounding recipes from my blogger friends. Have a favorite broccoli recipe of your own? Please share in the comments section of this post.
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