Quick Broccoli and Cheese

"Is there anything more comforting than broccoli smothered in Parmesan and cheddar? Here's my perfect broccoli and cheese recipe, aka cheesy broccoli. Alex whipped this up for me and one bite in, memories from childhood flooded back. "What's in this?" I asked. This cheesy broccoli has just the right nuanced flavor from the Parmesan and cheddar cheese, the best tender texture, and the perfect warming vibe. Even better, it's done in under 10 minutes! It quickly became part of my regular rotation and I hope it will in yours, too."

"Step 2: Heat olive oil in a large skillet over medium-high heat. Add the broccoli and salt and cook for 3 to 4 minutes, stirring occasionally. Step 3: Sprinkle the Parmesan and shredded cheddar, then add ¼ cup of water to the bottom of the skillet and cover with a lid. This makes steam that melts the cheese and finishes cooking the broccoli in just 1 minute."

"You can store leftover broccoli and cheese in an airtight container in the refrigerator for up to 3 days. The cheese will firm up as it cools. To reheat, I like to use a skillet over medium heat with a tablespoon of water. Cover and steam for 1 to 2 minutes until heated thro"

Chop broccoli into medium florets, leaving some stem attached. Heat olive oil in a large skillet over medium-high, add broccoli and salt, and cook 3–4 minutes, stirring occasionally. Sprinkle Parmesan and shredded cheddar, add 1/4 cup water, cover with a lid, and steam for about 1 minute to melt cheese and finish cooking. The result is tender, gooey, cheesy broccoli ready in under 10 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a tablespoon of water, covered, steaming 1–2 minutes.

Read at A Couple Cooks