Ingredients
- Broccoli florets, 1 pound
- Olive oil, 2 tablespoons
- Garlic, minced, 4 cloves
- Heavy cream, 1/2 cup
- Parmesan cheese, grated, 1/2 cup
- Salt, 1/4 teaspoon
- Black pepper, 1/4 teaspoon
- Red pepper flakes, pinch (optional)
Instructions
- Step 1: Steam or blanch the broccoli florets until tender-crisp (about 5-7 minutes). Drain well and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 3: Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in grated Parmesan cheese until melted and smooth.
- Step 4: Season the sauce with salt, black pepper, and red pepper flakes (if using).
- Step 5: Add the cooked broccoli florets to the skillet and toss to coat evenly with the creamy garlic parmesan sauce.
- Step 6: Serve immediately and garnish with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the broccoli will soften over time.
- Reheat gently in a skillet over low heat, adding a splash of milk or cream if the sauce becomes too thick.
- This creamy broccoli makes a delicious side dish for grilled chicken, steak, or fish.
- For a richer flavor, use freshly grated Parmesan cheese instead of the pre-shredded kind.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American