Broccoli with Garlic and Parmesan Cheese

Kids don't like broccoli.  I didn't and I fully expected mine not to, but she gobbled this creation right up!  B, my super picky husband (who will tell everyone he knows that he's not a picky eater) is extremely particular about broccoli.  It has to be just the right texture or it "tastes raw", but it also can't be too soft because then it's just "nasty".  Cooking it this way left the broccoli with a slight crunch and the flavors of toasted parmesan and garlic throughout make this one a winner.

Serves 4 as a side dish and takes about 15 minutes to cook.

Ingredients:

1 T. olive oil, divided

1/2 lb. broccoli

2 garlic cloves sliced as thinly as possible

2 T. vegetable broth

2 T. white wine

3 T. grated Parmesan cheese

1 1/2 t. basil cut into chiffonade

salt and pepper, if desired

How:

Heat 2 t. oil in a nonstick skillet over medium-high heat.  Add the broccoli and stir frequently until it's bright green, about 3 minutes.  Clear a space in the center of the pan and add the remaining 1 t. oil and garlic.  Cook about 1 minutes.

Increase the heat to high and add the broth and wine.  Stir and cover about 2 minutes.  Uncover and cook until all the liquid has evaporated 2 to 3 minutes longer.  Add the parmesan and let it cook about 1 minute.  Add basil.  Season with salt and pepper if desired and serve immediately.

adapted from The New Best Recipe by the editors of Cook's Illustrated

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