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Number of servings: 6

Ingredients:

4 cups broccoli florets (fresh, not frozen); you can also include sliced broccoli stems in the dish if you like

1 medium sized yellow bell pepper, thinly sliced

1 medium sized red bell pepper, thinly sliced

1 medium sized tomato, diced

4 cloves of garlic, minced

1 tbsp olive oil (use extra virgin olive oil)

1 tsp oregano

6 cups water

1 tbsp grated Parmesan or Romano cheese

salt and black pepper, to taste

Preparation:

Bring 6 cups of water to boil in a large saucepan. Add the broccoli florets to the pan and boil, covered for 2 minutes. Drain and transfer the broccoli to a bowl of cold water immediately; allow the broccoli to cool in the water for a minute, then drain and pat dry with a clean kitchen towel.

Heat the olive oil in a large skillet. Once the oil is hot, sauté the peppers until crisp-tender, about 3 minutes, stirring occasionally. Add the blanched broccoli florets, minced garlic and oregano and cook for another 2 minutes, until the garlic becomes fragrant and the broccoli is almost heated through. Add the diced tomatoes and heat through, another 2 minutes. Season to taste with salt and black pepper and divide among individual plates, sprinkle with a little Parmesan or Romano cheese and serve hot.