For this recipe, Lisa uses broccoli rabe, a type of bitter Italian green. But the everyday supermarket broccoli works fine, too.

Makes 4 servings.

INGREDIENTS

  • 2tablespoons olive oil
  • 2tablespoons chopped garlic
  • 2teaspoons grated lemon peel
  • 2pounds broccoli, stalks discarded, crowns cut into florets
  • 1/2cup water
  • 1/2cup grated parmesan cheese (about 11/2 ounces)

    DIRECTIONS

    Heat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about 5 minutes. Add cheese and toss to coat. Season with salt and pepper.