Chopped Broccoli With Garlic And Pecorino

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Servings: 4 Difficulty: Intermediate
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Quick and savory side dish with sharp pecorino and spicy garlic notes
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This simple yet elegant side dish highlights the natural sweetness of fresh broccoli, enhanced by the pungent aroma of sautéed garlic and the salty, sharp bite of grated pecorino cheese. The addition of hot red pepper flakes provides a gentle warmth that balances the richness of the olive oil. Perfect for weeknight dinners, this recipe transforms a humble vegetable into a standout accompaniment for pasta, grilled meats, or fish. It’s quick to prepare, requiring minimal ingredients and just a few minutes of cooking time, making it an effortless addition to any table.

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Chopped Broccoli With Garlic And Pecorino

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 74.9

Description

This simple yet elegant side dish highlights the natural sweetness of fresh broccoli, enhanced by the pungent aroma of saut&# 195;©ed garlic and the salty, sharp bite of grated pecorino cheese. The addition of hot red pepper flakes provides a gentle warmth that balances the richness of the olive oil. Perfect for weeknight dinners, this recipe transforms a humble vegetable into a standout accompaniment for pasta, grilled meats, or fish. It’s quick to prepare, requiring minimal ingredients and just a few minutes of cooking time, making it an effortless addition to any table.

Ingredients

Directions

  1. Separate the broccoli florets from the stalks. With a vegetable peeler or a small, sharp knife, remove the coarse outer layer of the stalks to reveal the pale green, tender heart.
  2. Cut the stalks into 1/2-inch lengths. Cut the florets into pieces approximately the same size as the stems, but keep them separate.
  3. Heat the olive oil in a large skillet over moderately low heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  4. Add the hot pepper flakes, broccoli stems, and 1 tablespoon of chicken stock. Cover and cook until the broccoli stems are almost tender, about 5-7 minutes; add a bit more stock if necessary to keep the stems from sticking.
  5. Add the florets and the remaining tablespoon of stock. Cover and cook until tender, about 5 minutes, shaking the skillet occasionally so that the broccoli cooks evenly.
  6. Transfer the broccoli to a warm serving bowl; sprinkle with grated pecorino cheese and salt to taste. Toss again, then serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 74.9kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 8.3mg1%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.7g3%
Sugars 0.4g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: broccoli, garlic, pecorino, side-dish, vegetable, italian, quick, easy, healthy, mediterranean, sauteed, olive-oil, cheese, spicy, weeknight, dinner, gluten-free, dairy
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