Chopped Broccoli with Garlic And Pecorino

• 1 each broccoli florets large bunch
• 2 tablespoons vegetable oil olive
• 2 each garlic cloves, minced
• 1/4 teaspoon red pepper flakes flakes, hot
• 2 tablespoons stock chicken
• 1/2 cup romano cheese pecorino cheese, grated
• 1 x salt

1. Separate the broccoli florets from the stalks.
2. With a vegetable peeler or a small, sharp knife, remove the coarse outer layer of the stalks to reveal the pale green, tender heart.
3. Cut the stalks into 1/2 inch lengths.
4. Cut the florets into pieces approximately the same size as the stems, but keep them separate.
5. You should have about 1 pound of broccoli after trimming.
6. Heat the olive oil in a large skillet over moderately low heat.
7. Add the garlic and saute until fragrant, about 1 minute.
8. Add the hot pepper flakes (use the full 1/4 teaspoon if you want it really peppery), broccoli stems, and 1 tablespoon of chicken stock.
9. Cover and cook until the broccoli stems are almost tender, about 5 to 7 minutes; add a bit more stock if necessary to keep the stems from sticking.
10. Add the florets and the remaining tablespoon of stock; cover and cook until tender, about 5 minutes, shaking the skillet occasionally so that the broccoli cooks evenly.
11. Transfer the broccoli to a warm serving bowl; sprinkle with cheese and salt to taste (be careful; the cheese is salty).
12. Toss again, then serve.

broccoli florets, vegetable oil olive, garlic, red pepper, chicken, romano cheese, salt

Taken from recipeland.com/recipe/v/chopped-broccoli-garlic-pecorin-2481 (may not work)