This simple method of cooking broccoli develops a bright, somewhat nutty and very full flavored side dish. It's very easy and doesn't rely on difficult technique.
I have been making this recipe for a few years now, I focus on learning different cooking techniques and applying them to different foods. At the moment, slow-cooking is on my hot list. The slow cooking allows the brocolli to soak up the flavor of the olive oil and gives it a desirable tender yet not mushy texture. It goes well with just about any main dish in my opinion, but I love brocolli. I would serve it with a mushroom risotto and some grilled salmon
- Use a heavy frying pan, heat on medium flame, add perhaps 4 tablespoons of olive oil (it must cover the bottom of the pan about a 1/4 inch) and continue to heat it until it shimmers.
- Add the broccoli and stir often until it gets bright green.
- At this point, season it with salt and pepper to taste.
- Turn the flame down to a low heat, the broccoli should be making just a little bit of sound, not much.
- Cook the brocolli on this heat, stirring periodically, for 15-20 minutes, if the brocolli starts to brown, take it off the heat for a minute.
- After the brocolli is tender and a little browny, put it in a bowl and mix in the Parmesan and eat it.