Ingredients
Scale
- 1 large head of broccoli, cut into florets
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 5-7 minutes, or until tender-crisp. Drain well and set aside.
- Step 2: Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, or until fragrant, being careful not to burn the garlic.
- Step 3: Pour in the heavy cream and milk. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened.
- Step 4: Stir in the Parmesan cheese, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
- Step 5: Add the cooked broccoli to the skillet and toss to coat in the creamy garlic Parmesan sauce. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm in a microwave or skillet, adding a splash of milk if needed to restore creaminess.
- This creamy broccoli is a fantastic side dish for grilled chicken, fish, or steak.
- To prevent the garlic from burning, use a lower heat and cook it slowly, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American