Steamed Broccoli With Olive Oil And Parmesan
- 1 1/2 lb broccoli (1 large bunch), tough stems discarded
- 3 tablespoons extra-virgin olive oil
- 1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
How to make it
- Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
- Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.