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Author Notes: The warmth from the garlic and the acidity of the balsamic vinegar help bring out the sharpness of the parmesan, giving the broccoli a rich, robust quality. The crunch of the parmesan crust makes this dish hard to resist. Broccoli has never tasted this good! —Pooja Desai Patel
- 1 pound broccoli florets
- 3 pieces of garlic, minced
- 8 ounces of grated Parmesan cheese
- 1 tablespoon of crushed red pepper
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of extra virgin olive-oil
- 1 teaspoon of black pepper
- salt to taste
- Steam the broccoli in the microwave on high for five minutes. If you are using frozen broccoli, you can simply thaw it before using.
- In a saute pan, heat the olive oil on medium heat and add garlic and crushed red pepper.
- When the garlic is fragrant and starting to turn ever so slightly golden (be cautious since garlic has a tendency to burn quickly), mix in the broccoli, salt, and pepper and cook for about 10 minutes.
- Add the balsamic vinegar and grated Parmesan. Cook for about 5 minutes, until the cheese has created a crispy brown coating on the florets. That i€™s when you will know that it'€™s done.
- This recipe was entered in the contest for Your Best Recipe with Vinegar
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