Cheesy Broccoli

February 26, 2015 - Dishes on the Side
Cheesy Broccoli

This is a bit heartier way to prepare broccoli.  Everyone at my house likes ginger broccoli and they seem to also enjoy this version too.  It is a cool way to dress up one of the healthiest veggies around.  I am always a little shocked and awed that my very picky bunch will all eat broccoli.  These are the same kids that won’t eat peas…innocent, baby, sweet peas.  Really?  Broccoli has such a distinct texture that I would think it would turn off the more picky eaters, but it doesn’t in my house.

It is a nice warm treat on a cold winter day.


1 clove of garlic crushed

2 tablespoons olive oil

1/2 cup shredded Gruyere cheese (or your favorite strong soft cheese)

1 head of broccoli (organic if you can)

1/3 cup panko breadcrumbs

Start by prepping all the ingredients and preheating the oven to 350 degrees.  Heat some water in the pot that has a steamer basket.   You only need 2 inches up the side of the pot worth of water, it will only boil for a few minutes.

IMG_9917Peel and chop the garlic, then put it into a skillet with the olive oil.  Use a box grater or other grater to shred the cheese into small pieces and set aside.  Rinse the broccoli and cut into small spears and put them into the steamer basket.  Pour the panko breadcrumbs on a cookie sheet in a single layer.  Once the oven is preheated, cook the crumbs for 6-8 minutes.  While you toast the breadcrumbs, warm the garlic in the oil and get the broccoli steaming for 3 1/2 minutes.

Once the brocoli is steamed, pour it into the warmed oil with the garlic, toss and add some salt, pepper and the toasted panko bread crumbs.  Serve in a large dish and add the cheese at the very end and toss again.  Taste for seasoning, adding more salt and pepper if needed.

Great served with honey chicken nuggets or hearty meatloaf and rice

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