That is, when it’s prepared with a bit of cheese 🙂 If your family eats dairy products, this is a great way to “fancy up” (as Nancy would say) your greens.
Steam the broccoli: Pour an inch of spring water into a pot. Put a steamer basket (I use the top part of my rice cooker) on top. Cut florets from 1/2 pound of cleaned broccoli into the steamer basket. Put the whole thing on the stovetop and boil the water until the broccoli turns bright green (which won’t take very long).
While the broccoli is steaming, melt 4 tablespoons of butter (I like Natural by Nature and Kerrygold) in a saucepan over low heat. Stir in 3 tablespoons of corn flour (I like Bob’s Red Mill organic), 1/2 teaspoon of salt (I like Himalasalt), and 1/2 teaspoon of pepper (Simply Organic black pepper is great). Allow the mixture to come to a boil, while stirring to thicken it. Add 2 cups of cut-up or shredded cheese (I like Calkins Creamery Highlander and Kerrygold Vintage Dubliner) and stir until the mixture is smooth.
Put the steamed broccoli in a buttered Pyrex dish, cover it with the cheese sauce, stir it all together, cover it with foil, and heat it in the oven at 350 degrees for 20 minutes or so. Tasty!