This garlic broccoli recipe is that one recipe that folks will always want seconds of.
No matter how much I make of this, it’s never enough. It’s such an incredibly quick and simple dish to make and every one always loves it.
Mini Chef and I are both broccoli fanatics. We’ll eat it every night of the week if it’s available from the fridge or freezer. It’s something I stock up on in spades at the grocery store, and as soon as I have room to garden, I’ll be growing it by the yard-full.
We really do love it that much. But even though we love it, we don’t like to eat it the same way all the time. I mean, who wants the monotony? So I started playing around with our broccoli and came up with this delicious little concoction. Mini Chef asks all the time if we can have it again for dinner. It’s seriously good stuff!
And I always say yes. Who could say no to a child asking for broccoli??!!!
You can use fresh garlic if you like, but you’ll want to sauté it in a small amount of oil first, or even roast it. I don’t recommend fresh, raw garlic here. It would be way overpowering.
If you aren’t a fan of parmesan, some hand-shredded cheddar will work wonders here too. In fact, changing the cheese you use is a wonderful way to switch this up so you don’t get bored.
If you are focused on lowering your fat intake, this is one recipe where I do not recommend cutting out the butter. You could potentially cut back on it a bit, but the butter really does add a lot of the flavor here. So don’t cut it out completely. Plus, it helps the parmesan adhere to the broccoli.
ANOTHER TASTY BROCCOLI RECIPE:
GARLIC BROCCOLI RECIPE:
- Vegetable steamer
- 1 lb. broccoli (steamed)
- 2 tbsp. butter
- 1/4 cup parmesan cheese
- 1 tsp. garlic powder
- Just after steaming the broccoli, use a large spoon to transfer it to a medium mixing bowl while it's still hot.
- Add the butter and cover it with the hot broccoli so it melts. Stir to coat the broccoli in melted butter.
- Once the broccoli is buttery, stir in everything else and mix well.