Broccoli Italian-Style
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From Great Chefs of New Orleans INGREDIENTS 1 whole head broccoli 1 quart water 1 tablespoon salt 3 tablespoons olive oil 1 teaspoon garlic, minced Fresh ground black pepper 2 tablespoons Parmesan cheese, grated Separate the broccoli florets and trim the tough skin from the stalks. Put the broccoli leaves in boiling water with salt. A minute later, add the flowerettes.  Return to a boil and cook for 6 to 8 minutes until tender but resistant to the bite. Drain. Heat the olive oil in a pan and add garlic.  Cook over moderate heat for a minute and add the broccoli leaves and flowerettes.  Cook, tossing, for about 2 minutes. Correct seasoning and sprinkle with Parmesan cheese to taste. Serves 4