Ingredients
6 Tbs. olive oil
1 heads of broccoli , cut into 1-1/2- to 2-inch
Salt and freshly ground black pepper
3 Tbs. freshly grated Parmesan

Place a 9- to 10-inch skillet over medium heat with the olive oil. Once the oil is hot, add the broccoli and sauté, stirring frequently, until it turns bright green, about 2 min. Season with salt and pepper and reduce the heat to low.

Cook the broccoli for about 20 minutes, stirring occasionally, lowering the heat at any point if it gets too brown (a crackling sound indicates the heat is too high and that the broccoli may start to burn). Reduce the heat to very low and continue cooking until the broccoli is unevenly browned and tender, another 15 to 20 min. Transfer the broccoli to a warm serving bowl, toss with the grated cheese, salt and pepper to taste and enjoy!

2 teaspoons Extra-virgin olive oil
1/2 cup Onion — chopped
2 Celery stalks — chopped
1/4 cup White wine — optional
4 cups Chicken stock
2 cups Potatoes — Diced
3 1/2 cups Broccoli — chopped
1 teaspoon Dijon mustard
Freshly ground black pepper

Directions:
In a 4-quart saucepan, saute onion, and celery in olive oil until vegetables are soft. (about 2 minutes)
When vegetables are softened, add white wine and chicken stock. Add potatoes and bring to a boil. Reduce heat to a simmer and cook covered about 10 minutes.  Add the broccoli, bring soup to a boil, then simmer, covered for 4 minutes.

Puree vegetable mix in blender in batches and return to sauce-pan. Mix in mustard, and pepper. Heat thoroughly and serve while hot.  Makes 3 servings.

Broccoli is believed to contain a natural compound that helps prevent some cancers.  They are an excellent source of vitamin A, vitamin C, riboflavin, calcium and iron.