Cheesey Broccoli
I made this the other night for a ‘batchelorette’ dinner because my Irishman was out. I was craving something healthy but also cheesey and comforting. Talk about hitting the spot! If you have coconut oil, I really recommend using it because it adds a lovely subtle coconutty sweetness which sounds weird but actually works really well. Of course if you don’t have any, butter or olive oil are just as good.
enough for 2
4-5 tablespoons coconut oil, olive oil or butter
2 heads broccoli
2-6 small red chills chopped, optional
4 large handfuls grated cheese
1. Heat oil in a frying pan or skillet over a medium heat.
2. Rinse broccoli and don’t dry as the water will help the broccoli to steam. Slice broccoli stems finely then chop the top into bite sized chunks. I just hack through it with a knife but you’re welcome to chop into individual ‘trees’ if you like.
3. Add broccoli and chilli to the oil. Cook, covered for about 5 minutes or until the broccoli is tender. You’ll need to stir a few times. If it starts to burn add a little water.
4. Add cheese and stir until well combined and just melted.
VARIATIONS
different veg – also great with cauliflower or broccolini. And in spring time I’m planning on trying some cheesey asparagus. I’m also thinking it would work well with snow peas, green beans or kale sliced into thin ribbons.
more substantial – serve with a handful of nuts, or a little cooked quinoa or a poached egg or toss in a drained can of chickpeas and add a little more cheese.
carnivore – serve as a side to a well grilled juicy steak or chicken breast.
different cheese – I used a combo of parmesan and emmental but any melting cheese is good here. Try raclette, gruyere, cheddar or even some blue. It’s a good way to use up little scraps of cheese floating around the fridge.
tiny person-friendly – skip the chilli or serve it separately so everyone can add their own. For more ideas for feeding your family, see my other blog www.theyellowbench.com
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