Ingredients
- Broccoli florets: 1 pound
- Olive oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Heavy cream: 1/2 cup
- Grated Parmesan cheese: 1/4 cup
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- Red pepper flakes: 1/8 teaspoon (optional)
Instructions
- Step 1: Steam or boil the broccoli florets until tender-crisp, about 5-7 minutes. Drain well and set aside.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Step 3: Pour in the heavy cream and bring to a simmer. Reduce heat to low and stir in the grated Parmesan cheese.
- Step 4: Season with salt, black pepper, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
- Step 5: Add the cooked broccoli florets to the skillet and toss to coat them evenly with the creamy garlic Parmesan sauce.
- Step 6: Serve immediately and enjoy!
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the broccoli in a skillet over low heat, adding a splash of milk or cream if the sauce has thickened too much.
- This creamy broccoli makes a delicious side dish for grilled chicken, steak, or pasta.
- Don't overcrowd the skillet with broccoli; work in batches to ensure each floret gets nicely coated in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American