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| Simple, yet delicious twist on one of our favourite greens - perfect side dish for any roast meal, by Gary Rhodes.
Nutrition per serving: 97 kcalories, protein 8g, carbohydrate 3g, fat 6 g, saturated fat 3g, fibre 4g, salt 0.17 g |
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| Ingredients: | |||||
| 99.99 g | trimmed broccoli , divided into florets | ||||
| 25 g | butter | ||||
| 50 g | Parmesan , grated, plus extra to serve | ||||
| Directions: | |||||
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1. Drop the broccoli florets into a pan of boiling salted water, bring back to the boil, cook for 3-5 mins until tender, then drain.
2. Melt the butter in a large frying pan and, once sizzling, add the broccoli. Season with salt and pepper and sprinkle in as much of the Parmesan as you want to use. Gently stir the florets in the cheese and butter. Scatter on a little more grated Parmesan to serve. |
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