Playing The Perfect 5-Ingredient Thanksgiving Side Dish

From Chef Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners

“This is a more gourmet version of the good-old broccoli-and-the-cheddar gratin thanks to the aromatic Gruyère. Don’t forget the crunchy topping!”
 

Ingredients
  • 3 tablespoons olive oil
  • 6 cups broccoli florets (from 1 small head)
  • Kosher salt
  • 2 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup grated Gruyère cheese
  • 1/4 cup thinly sliced scallions, white and green parts
  • 1/2 cup panko breadcrumbs, toasted
Preparation

Put a large skillet over medium-high heat. Add the olive oil followed by the broccoli and a good pinch of salt. Cook, stirring occasionally, for 1 minute. Add the garlic and cook until the garlic becomes fragrant, about 1 minute.

Reduce the heat to medium, add the cream and nutmeg, and cook until the cream reduces slightly and the broccoli is cooked through, about 2 minutes. Add the Gruyère and cook, stirring constantly until the cheese is melted, about 1 minute.


Remove from the heat, stir in the scallions, top with the panko, and serve.
 

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