Extra virgin olive oil, garlic and parmesan are broccoli's best friends. Just trot them all out together and wait for the response.
2 smallish heads of broccoli
2 fresh bay leaves
2 Tbsp extra virgin olive oil
Salt, sea salt and freshly ground black pepper
¾ cup freshly grated parmesan
Freshly grated nutmeg to taste
1 large clove garlic, peeled and crushed
1 Break broccoli heads into florets. You can include some of the stem, but peel it if it looks tough. Bring a large pot of water to the boil and throw in the bay leaves. Salt the water then add broccoli. Be brave; you’ve got to cook it past the stinky stage. Once broccoli is nicely fork tender, but before it completely breaks apart, drain. Refresh with a cup of cold water.
2 Put oil and garlic in a large frying pan and heat gently for a few minutes until the garlic softens and gives out its flavour. Add the broccoli. Season with sea salt, pepper and nutmeg. Stir often, smashing it just a little. As soon as it is piping hot, scatter over the parmesan cheese, gently toss together then transfer to a heated serving bowl (or serve in the pan). Serve immediately.
Photography Aaron McLean http://www.aaronmclean.com