- 680.38 g broccoli, tough stems discarded (1 large bunch)
- 44.37 ml extra virgin olive oil
- 42.52 g finely grated parmigiano-reggiano cheese (3/4 cup)
Directions See How It's Made
- Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks.
- 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.