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
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Ingredients
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1 pound
broccoli florets
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3 pieces
of garlic, minced
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8 ounces
of grated Parmesan cheese
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1 tablespoon
of crushed red pepper
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1 tablespoon
of balsamic vinegar
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1 tablespoon
of extra virgin olive-oil
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1 teaspoon
of black pepper
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salt to taste
Directions
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Steam the broccoli in the microwave on high for five minutes. If you are using frozen broccoli, you can simply thaw it before using.
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In a saute pan, heat the olive oil on medium heat and add garlic and crushed red pepper.
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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.
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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.
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