Photo and Recipe by Tod Dimmick
Versatile broccoli starts in the spring, and then keeps on going throughout the growing season. The plant is a culinary marvel - the leaves, the stems, and of course the crowns, can all be enjoyed in many ways. This version features fresh broccoli, cooked tender crisp in garlic and olive oil, and tossed with white beans.
Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4 as a side dish
3 tablespoons olive oil
2 cloves garlic, crushed (or more if you like garlic)
1 large head broccoli (about 1 pound), broken into florets, coarsely chopped
1 can (15 oz) Cannellini beans
Salt and pepper to taste
Heat the olive oil in a large skillet over medium heat and saute the garlic, stirring, for 2 minutes or until the garlic begins to turn tan. Add the broccoli and cook, stirring, for about 5 minutes or until the florets are tender crisp. Add the Cannellini beans and their liquid and heat for a minute, stirring.
Distribute to serving plates, top with Parmesan cheese, and season to taste with salt and pepper.