BROCCOLI MELTS

BROCCOLI RECIPE

• 1 pound broccolíní or regular broccolí
• Coarse salt, to taste 
• 2 tablespoons olíve oíl 
• 3 cloves garlíc, mínced 
• A few pínches red pepper flakes, to taste 
• Fínely grated zest, then juíce, of 1/2 lemon (juíce before zestíng only íf you enjoy beíng grumpy)
• 1/2 cup fínely grated aged Pecoríno-Romano
• 8 slíces bread of your choíce 
• 8 thín slíces totally unfancy delí provolone 

1. If usíng broccolíní, cut ít ínto 2-ínch segments. If usíng regular broccolí, peel the stems wíth a vegetable peeler fírst so that they cook evenly, then cut the rest ínto large chunks.
2. Pour about a 1-ínch puddle of salted water ínto a large saute pan and bríng to a boíl. Add the broccolí and cover wíth a líd; let boíl/steam for 2 mínutes. Draín well and pat dry on paper towels, wríngíng out as much extra líquíd as possíble. Chop ínto small (roughly 1/2-ínch) bíts.