Broccoli Parmesan

Since he was two, broccoli has been my son's favorite vegetable.  I know!  Weird, right?  Maybe if I tell you he liked his broccoli smothered in that orangeish sauce that passes for cheese it would make more sense.
Let's think of this recipe as a healthier, far more sophisticated version of my son's old favorite, only this time we're going to use real cheese and we'll ramp it up a notch by throwing in some pine nuts.  The end result is lighter, tastier, crunchier and, since the broccoli isn't cooked to death, full of fiber, vitamin C, and selenium!

What's In It:


1/4 c. pine nuts
3 tbs. olive oil
1 1/2 lb. broccoli
4 cloves garlic, minced
Pinch red pepper flakes
1/2 chicken broth (If you have fresh stock around, use it.  If not, buy organic.)
1/4 tsp. salt
1/2 c freshly grated parmesan cheese (None of that powdered stuff in a can, please)


How to Make It:


Separate broccoli florets from stems.  Cut broccoli florets into 1-inch pieces and place in bowl.  Peel stems and chop into 1/2-inch pieces and place in separate bowl.
Toast pine nuts in large skillet over medium heat, tossing frequently, until golden brown, about 5 minutes.  Remove from skillet and set aside.
Increase heat to medium high and heat olive oil in same skillet.
Add broccoli stems.  Cook, stirring occasionally, until broccoli takes on a spotty brown color, about 3 minutes.
Add garlic and pepper flakes and stir for about 30 seconds.
Add florets, broth or stock, and 1/4 tsp salt.  Cover and cook over medium-low heat until broccoli is almost tender, 5 to 7 minutes.
Uncover and cook a minute more.  (Most of the liquid should be cooked out)
Remove from heat and sprinkle with cheese and nuts.
Salt and pepper to taste.


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