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Recipe

Slow-Sautéed Broccoli with Parmesan

Sarah Jay

Servings: four.

Coaxing the ultimate flavor from broccoli requires very little: a big, fresh, bright bunch of the same, some fruity olive oil, a few spoonfuls of grated Parmesan, and a leisurely bit of time on the range. You could also use cauliflower or a combination of the two.

Ingredients

  • 6 Tbs. olive oil, preferably fruity and full flavored
  • 1-1/2 large heads of broccoli (1-3/4 lb. total), cut into 1-1/2- to 2-inch florets to yield 6-1/2 cups (discard the thicker parts of the stems or save for another use)
  • Salt and freshly ground black pepper
  • 3 Tbs. freshly grated Parmesan, preferably parmigiano reggiano

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 260
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 5
      Sodium (mg): 330
      Carbohydrates (g): 11
      Fiber (g): 6
      Protein (g): 8

Preparation

  • Set a heavy 9- to 10-inch skillet over medium heat with the olive oil. When the oil is hot, add the broccoli and sauté, stirring frequently, until it turns bright green, about 2 minutes. Season with salt and pepper and reduce the heat to low so you hear a steady low to medium sizzle.
  • Cook the broccoli, stirring occasionally, for about 20 minutes, lowering the heat at any point if it gets too brown (a crackling sound indicates the heat is too high and that the broccoli may start to burn). Reduce the heat to very low and continue cooking until the broccoli is unevenly browned and tender but not mushy, another 15 to 20 minutes. Transfer the broccoli to a warm serving bowl, toss with the grated cheese, taste for salt and pepper, and serve.

Reviews

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Reviews

  • Krispie | 07/02/2017

    This is an absolutely delicious way to make broccoli! Even the kids loved it. Super easy too!

  • DPyle | 03/05/2015

    I make this at least once a month and often for guests, and there is rarely a scrap left behind. It's easy to pull off when you have a lot going on -- basically failsafe. One of my favorite vegetable recipes, in fact.

  • hzahran | 04/29/2010

    Quick, easy and delicious! My family loved this side dish...and it received rave reviews when I served it at a recent gathering (two of my guests asked for the recipe on the way out - which felt great since I'm always asking them for recipes of their awesome dishes).

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