Total Time: 20 min
Prep Time: 10 min
Cook Time: 20 min
I tend to cook a lot of Broccoli with Oil and Garlic for my family at dinner time. This is a fast and simple way to get your kids to eat their veggies.
- Morton Iodized salt
- Cademartor Fontina Val D’Aosta or Sargento provolone
Boil desired amount of broccoli with salt. Drain water, leaving some water in pan. Add a little olive oil and garlic. Boil for a short time. Add chunks of cheese. Fontina or provolone work best.
Serve with hard crusty bread for dipping.
More about Broccoli with Oil and Garlic
Broccoli comes from the Italian word broccolo meaning the “flowering crest of a cabbage”, or brocco meaning “small nail” or “sprout”. The flowering head is used as a vegetable. Broccoli can be eaten raw but most often boiled or steamed. Broccoli is usually green in color, has a tree like structure and a large flowering head. The flower heads are surrounded by leaves. Although broccoli looks like cauliflower, it is in the same species but different cultivar group. Broccoli came about by the careful breeding of cultivated leafy cole crops in the Northern Mediterranean about the 6th century BC. Since the Roman empire, Italians have considered broccoli a uniquely valuable food.