Recipe information
Total Time
10 min
Yield
Makes 4 servings
Ingredients
1 1/2 pound broccoli (1 large bunch), tough stems discarded
3 tablespoons extra-virgin olive oil
1 1/2 ounce finely grated Parmigiano-Reggiano (3/4 cup)
Preparation
Step 1
Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
Step 2
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.
