Broccoli With Potatoes And Tomatoes

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs potatoes, peeled and cut into large chunks
• 2 cups water
• 1 bunch broccoli, trimmed and cut into 1 to 2 inch pieces
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, thinly sliced
• 2 small vine-ripened tomatoes, cored and cut into 1-inch cubes (or 1 cup halved cherry tomatoes)
• 1 tablespoon grated parmigiano-reggiano cheese

Recipe

• 1 add the potatoes and water to a large, wide saucepan.
• 2 cover and cook over low heat until potatoes are almost tender (about 15 minutes).
• 3 add in the broccoli; cover and cook 8 minutes or until tender.
• 4 place a colander under a bowl and drain the potatoes and broccoli, saving the cooking liquid.
• 5 wipe out the saucepan and add the oil and garlic.
• 6 cook the garlic in the oil over low heat just until it begins to sizzle and turn golden (1 minute).
• 7 add the potatoes and broccoli back to the saucepan; stir to coat.
• 8 add about ½ cup of the cooking liquid.
• 9 add in the tomatoes; toss to distribute.
• 10 sprinkle with the cheese; serve immediately.