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Baked Broccoli

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Baked Broccoli

  • 2 heads broccoli
  • 1/4 c chicken broth or water
  • 2 cloves garlic, thinly sliced
  • 2 T olive oil
  • 1/4 c grated Parmigiano-Reggiano
  • salt and pepper

Preheat the oven to 350 F.

Cut the broccoli into florets and arrange, flowers up, in an 8"x8" baking pan or 9" pie tin.

Pour the chicken broth or water and sprinkle the garlic slices over the broccoli. Drizzle with the olive oil and season to taste with salt and pepper.

Cover with foil and bake 25 minutes.

Turn the oven up to 425 F. Remove the foil, sprinkle with the Parmigiano, and bake 5-10 minutes or until the broccoli is lightly browned.

Let the pan sit for five minutes before serving to dissipate the cruciferous odor. Serve warm or at room temperature.

Tex-Mex Variation

Replace the garlic with chopped onion and the olive oil with corn oil. Sprinkle with 1/2 tsp chili powder. Omit the cheese or use Mexican-style cotija.

Asian Variation

Replace the salt with a few squirts of soy sauce and the olive oil with peanut oil. Add some chopped ginger and scallions along with the garlic.

Keywords: Side, Vegetables, The Daily Gullet

( RG561 )

Matthew Amster-Burton, aka "mamster"

Author, Hungry Monkey, coming in May

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