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Sauteed Broccoli with Garlic and Parmesan
Ingredients
  • 4 tablespoons ( 60 ml) extra virgin olive oil
  • 6 cups ( 450 g) broccoli florets and tender stems, from about 1 (1.5 pound) bunch
  • ½ teaspoons kosher salt
  • 1 teaspoon grated fresh garlic or minced garlic
  • ½ teaspoon crushed red chili pepper, or to taste
  • ¼ cup ( 60 ml) water
  • subheading: To serve:
  • 1 to 2 fresh lemon wedges
  • Freshly grated Parmesan cheese
Steps
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