Ingredients
Scale
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Steam the broccoli florets until tender-crisp, about 5-7 minutes. You can also boil them for 3-4 minutes. Drain well and set aside.
- Step 2: While the broccoli is steaming, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Step 3: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Cook, stirring constantly, until the cheese is melted and the sauce is smooth and slightly thickened, about 2-3 minutes.
- Step 4: Add the cooked broccoli to the skillet and toss to coat it evenly with the creamy garlic Parmesan sauce. Season with salt and pepper.
- Step 5: Serve immediately, garnished with additional grated Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently in a skillet over low heat, adding a splash of milk or cream if needed to restore creaminess.
- This dish is a fantastic side for grilled chicken or steak, but is hearty enough to enjoy as a light vegetarian main course.
- Don't overcook the garlic, as burnt garlic can make the entire dish taste bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American