MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chopped Broccoli with Garlic and Pecorino
  Categories: Broccoli
       Yield: 4 servings
  
       1 lg Bunch broccoli
       2 T  Olive oil
       2    Garlic cloves, minced
     1/4 t  Hot red pepper flakes
       2 T  Chicken stock
     1/2 c  Grated pecorino cheese
            Salt
  
   (From “More Vegetables, Please” by Janet Fletcher. Harlow and Ratner;
   $16.95)
   
   Separate the broccoli florets from the stalks. With a vegetable
   peeler or a small, sharp knife, remove the coarse outer layer of the
   stalks to reveal the pale green, tender heart. Cut the stalks into
   1/2″ lengths. Cut the florets into pieces approximately the same size
   as teh stems, but keep them separate. You should have about 1 pound
   of broccoli after trimming.
   
   Heat the olive oil in a large skillet over moderately low heat. Add
   the garlic and saute until fragrant, about 1 minute. Add the hot
   pepper flakes (use the full 1/4 teaspoon if you want it really
   peppery), broccoli stems, and 1 tablespoon of chicken stock. Cover
   and cook until the broccoli stems are almost tender, about 5-7
   minutes; add a bit more stock if necessary to keep the stems from
   sticking. Add the florets and the remaining tablespoon of stock;
   cover and cook until tender, about 5 minutes, shaking the skillet
   occasionally so that the broccoli cooks evenly. Transfer the broccoli
   to a warm serving bowl; sprinkle with cheese and salt to taste (be
   careful; the cheese is salty). Toss again, then serve.
  
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