|Virgin Caesar Cocktails, Lime-Broiled Chicken Breasts, Deviled Potatoes, Parmesan Broccoli|
1 bunch broccoli (about 1 lb.)
4 tbsp butter
3-4 tbsp grated Parmesan cheese
Cut off broccoli stem and leaves, and break the rest into florets. Wash well, drop into boiling salted water, cover and boil until tender-crisp, 8-10 minutes. Drain and return broccoli to saucepan. Melt butter in small saucepan and pour evenly over broccoli. Sprinkle with salt and pepper to taste. Turn into serving bowl, being sure to drain all the butter from the saucepan onto broccoli, and sprinkle with grated Parmesan cheese.
The only thing I did different with this recipe is to use my rice/veggie steamer instead of boiling the broccoli. I prefer my veggies plain, but this recipe was a nice change of pace.