Easy Broccoli Parmesan Garlic

Easy Broccoli with Parmesan & Garlic delivers crisp‑tender florets coated in a silky butter‑garlic sauce, then crowned with salty Parmesan and fresh herbs. This three‑ingredient‑plus‑cream shortcut turns a humble vegetable into a restaurant‑style side in under twenty minutes, perfect for busy weeknights or last‑minute dinner guests.

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Ingredients

• 1 pound fresh broccoli florets
• 2 tablespoons unsalted butter
• 6 garlic cloves, peeled and minced
• 1/4 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 2 teaspoons chopped fresh herbs (parsley or thyme)
• Pinch flaky sea salt
• Pinch cracked black pepper

Step-by-Step Instructions

1. 1. Preheat a large skillet over medium heat and add the butter; melt until foamy but not browned.
2. 2. Add the minced garlic and sauté for 30 seconds, stirring until fragrant and lightly golden.
3. 3. Toss the broccoli florets into the pan, stirring to coat; cook 4‑5 minutes, shaking the pan until the tips turn bright green and the stems are just tender.
4. 4. Pour the heavy cream over the broccoli, reduce heat to low, and simmer 2 minutes until the sauce thickens and clings to the florets.
5. 5. Sprinkle the grated Parmesan, salt, and pepper; stir until the cheese melts into a glossy coating.
6. 6. Remove from heat, fold in the fresh herbs, and serve immediately while the broccoli is still hot and the cheese is glossy.

Tips for Success

• Cut broccoli into uniform bite‑size pieces for even cooking.
• Do not overcook the garlic; a light golden hue prevents bitterness.
• If the sauce looks too thick, add a splash of milk or broth to loosen it.
• Use freshly grated Parmesan for better melt and flavor than pre‑shredded.
• Finish with a light drizzle of olive oil for extra shine if desired.

Storage

Cool the leftovers to room temperature, then refrigerate in an airtight container for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream to restore moisture. Freeze is not recommended as the texture of broccoli and cheese changes.

Notes

Freshly grated cheese and minced garlic are key for a glossy sauce. Serve immediately for best texture.

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