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
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon butter
Instructions
- Step 1: Steam or boil the broccoli florets until tender-crisp, about 5-7 minutes. Drain well and set aside.
- Step 2: While the broccoli is steaming, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 3: Reduce heat to low, then pour in the heavy cream. Stir in the Parmesan cheese, salt, and pepper.
- Step 4: Simmer the sauce until it thickens slightly, about 2-3 minutes, stirring constantly.
- Step 5: Add the cooked broccoli to the skillet and toss to coat evenly with the creamy garlic Parmesan sauce.
- Step 6: Stir in the butter until melted and fully incorporated. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, gently reheat leftovers in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.
- Serve this creamy broccoli as a delicious side dish alongside grilled chicken, steak, or pasta.
- Don't overcook the garlic, as it can become bitter; aim for a light golden color and fragrant aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American