Slow-cooked Broccoli with Parmesan

This simple method of cooking broccoli develops a bright, somewhat nutty and very full flavored side dish. It's very easy and doesn't rely on difficult technique.

I have been making this recipe for a few years now, I focus on learning different cooking techniques and applying them to different foods. At the moment, slow-cooking is on my hot list. The slow cooking allows the brocolli to soak up the flavor of the olive oil and gives it a desirable tender yet not mushy texture. It goes well with just about any main dish in my opinion, but I love brocolli. I would serve it with a mushroom risotto and some grilled salmon

Ingredients list
• olive oil
• 1-2 heads of broccoli, cut it into 2 inch pieces
• salt and pepper
• grated Parmesan (2-4 tablespoons)

1. Use a heavy frying pan, heat on medium flame, add perhaps 4 tablespoons of olive oil (it must cover the bottom of the pan about a 1/4 inch) and continue to heat it until it shimmers.
2. Add the broccoli and stir often until it gets bright green.
3. At this point, season it with salt and pepper to taste.
4. Turn the flame down to a low heat, the broccoli should be making just a little bit of sound, not much.
5. Cook the brocolli on this heat, stirring periodically, for 15-20 minutes, if the brocolli starts to brown, take it off the heat for a minute.
6. After the brocolli is tender and a little browny, put it in a bowl and mix in the Parmesan and eat it.