This vibrant side dish transforms humble broccoli into a gourmet experience by treating the stalks and florets with equal care. By peeling and slicing the tough outer layer of the stems, you reveal a tender, sweet heart that cooks beautifully alongside the florets. The vegetables are gently steamed in a skillet with a splash of chicken stock, then tossed with fragrant garlic and a hint of heat from red pepper flakes. The dish is finished with a generous dusting of salty, nutty pecorino cheese, which melts slightly to coat the greens. ItâÂÂs a perfect, healthy accompaniment to roast chicken, fish, or pasta, offering a satisfying crunch and rich flavor profile that feels both comforting and elegant.
Chopped Broccoli With Garlic & Pecorino
Description
This vibrant side dish transforms humble broccoli into a gourmet experience by treating the stalks and florets with equal care. By peeling and slicing the tough outer layer of the stems, you reveal a tender, sweet heart that cooks beautifully alongside the florets. The vegetables are gently steamed in a skillet with a splash of chicken stock, then tossed with fragrant garlic and a hint of heat from red pepper flakes. The dish is finished with a generous dusting of salty, nutty pecorino cheese, which melts slightly to coat the greens. ItâÂÂs a perfect, healthy accompaniment to roast chicken, fish, or pasta, offering a satisfying crunch and rich flavor profile that feels both comforting and elegant.Ingredients
Directions
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Separate the broccoli florets from the stalks. Using a vegetable peeler or small sharp knife, remove the coarse outer layer of the stalks to reveal the tender pale green interior.
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Cut the peeled stalks into 1/2-inch lengths. Cut the florets into bite-sized pieces roughly the same size as the stems. Keep the stems and florets separate.
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Heat olive oil in a large skillet over moderately low heat. Add the minced garlic and sauté until fragrant, about 1 minute.
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Add the hot pepper flakes, broccoli stems, and 1 tablespoon of chicken stock to the skillet. Cover and cook until the stems are almost tender, about 5-7 minutes. Add a bit more stock if necessary to prevent sticking.
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Add the broccoli florets and the remaining tablespoon of stock. Cover and cook until the florets are tender, about 5 minutes, shaking the skillet occasionally for even cooking.
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Transfer the cooked broccoli to a warm serving bowl. Sprinkle with grated pecorino cheese and salt to taste (remember the cheese is salty). Toss to combine and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 195.4kcal
- % Daily Value *
- Total Fat 18.7g29%
- Saturated Fat 7.6g38%
- Cholesterol 32.8mg11%
- Sodium 110.7mg5%
- Total Carbohydrate 2.7g1%
- Dietary Fiber 0.7g3%
- Sugars 1.0g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
