his is a simple and healthy side dish with a little kick to it. You can make it a vegetarian recipe by using low-sodium vegetable broth instead of chicken broth.

Ingredients:

• 1 1/2 pounds organic broccoli, cut into uniform bite-sized pieces, stalks discarded
• 1 tablespoon Napa Valley organic olive oil
• 2 tablespoons Imagine organic low sodium chicken or vegetable broth
• 3 cloves Melissa’s organic garlic, crushed
• 1/4-1/2 teaspoon crushed red pepper
• 2 tablespoons shredded Reggiano Parmesan cheese

Instructions:


1. Steam the broccoli in a medium pot by bringing about an inch of water to a boil. Place the steamer basket with the cut broccoli in the pot. Cover and steam for about three minutes, until the broccoli is bright green and firm-tender when tested with a fork. Remove from heat and run the broccoli under cold water to stop the cooking process. Make sure the water drains out.

2. Heat a 12-inch skillet over medium heat. Add the oil, broth, garlic and red pepper flakes. Heat for about one minute, until the sauce is very fragrant and bubbling. Add the steamed broccoli and toss with the sauce, cooking briefly until the broccoli is heated through. Immediately place in a serving dish and sprinkle with Reggiano Parmesan cheese.