Number of servings: 6
Ingredients:
4 cups broccoli florets (fresh, not frozen); you can also
include sliced broccoli stems in the dish if you like
1 medium sized yellow bell pepper, thinly sliced
1 medium sized red bell pepper, thinly sliced
1 medium sized tomato, diced
4 cloves of garlic, minced
1 tbsp olive oil (use extra virgin olive oil)
1 tsp oregano
6 cups water
1 tbsp grated Parmesan or Romano cheese
salt and black pepper, to taste
Preparation:
Bring 6 cups of water to boil in a large saucepan. Add the broccoli florets to the pan and boil, covered for 2 minutes. Drain and transfer the broccoli to a bowl of cold water immediately; allow the broccoli to cool in the water for a minute, then drain and pat dry with a clean kitchen towel.
Heat the olive oil in a large skillet. Once the oil is hot,
sauté the peppers until crisp-tender, about 3 minutes, stirring occasionally.
Add the blanched broccoli florets, minced garlic and oregano and cook for
another 2 minutes, until the garlic becomes fragrant and the broccoli is almost
heated through. Add the diced tomatoes and heat through, another 2 minutes.
Season to taste with salt and black pepper and divide among individual plates,
sprinkle with a little Parmesan or Romano cheese and serve hot.