Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 larges | Broccoli stalks, approx |
| ¼ cup | Onion; finely chopped |
| ¼ cup | Red bell pepper finely chopped |
| 1 cup | Bread crumbs made from fresh bread |
| ¼ cup | Olive oil |
| ¼ cup | Parmesan cheese fresh grated |
Recipe by: The Cook's Book of Uncommon Recipes - ISBN 0-940367-14-9 Remove the thick stems from the broccoli. (You can keep the stems to peel, cut into slivers, and use in a vegetable stir-fry for another meal.) Cut larger flower heads into easy-to-eat sized pieces. (You should have about 6 to 7 cups of florets.) Steam, cook in microwave (or boil in water if you must but a lot of flavor is lost in the cooking water) until tender.
Warm the olive oil in a skillet and add chopped onions and red peppers. Cook until tender and then add soft bread crumbs and cook until crumbs are golden. Remove from heat and mix in the Parmesan cheese.
To serve, toss the cooked broccoli with the crumb mixture until nicely mixed together.