broccoli, tough stems discarded
( 1 large bunch)
extra virgin olive oil
finely grated parmigiano-reggiano cheese
( 3/4 cup)
- 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.